Harvest Salad
This salad is a medley of delicious veggies.
35 mins
10 Serving(s)
Ingredients
Harvest Salad
- 1 lemon
- 1 1/2 lb. Brussel sprouts, cut lengthwise in half
- 3 tbsp. extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 pkg. baby arugula
- 1 pkg. hearts of romaine
- 1 red onion, thinly sliced
- 1 cup crumbled blue cheese
- 1 cup dried tart cherries
- 1/2 cup roasted and salted pumpkin seeds (pepitas)
Maple-Mustard Dressing
- 1 orange
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup pure maple syrup
- 1 1/2 tsp. dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 tsp. ground allspice
Instructions
- Prepare Harvest Salad: Preheat oven to 400°F. From lemon, squeeze one tablespoon juice into medium bowl; add Brussels sprouts, oil, salt and pepper; toss to coat. On large rimmed baking pan, evenly spread Brussels sprouts. Roast 30-35 minutes or until golden brown and edges become crisp, stirring once halfway through cooking.
- Meanwhile, prepare Maple-Mustard Dressing: From orange, squeeze two tablespoons juice into small bowl. Add remaining dressing ingredients; with whisk, stir until well blended.
- To serve, with whisk, stir dressing. In large bowl, toss arugula, romaine and onion with dressing until evenly coated. Top with cheese, cherries, pumpkin seeds and warm Brussels sprouts.
Nutrition Facts
268 Calories Per ServingFat: 16gSaturated Fat: 4gCholesterol: 8mgSodium: 354mgCarbohydrates: 26gFiber: 5gSugars: 17gProtein: 8gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe