Harvest Salad | Schnucks

Harvest Salad

Cheese, Flavors Of Fall, Side Dish, Thanksgiving

This salad is a medley of delicious veggies.

35 M

10

This salad is a medley of delicious veggies.

Ingredients

Harvest Salad
  • 1 lemon
  • 1½ lb Brussel sprouts, cut lengthwise in half
  • 3 tbsp Schnucks extra-virgin olive oil
  • ¼ tsp salt
  • ¼ tsp groujnd black pepper
  • 1 pkg baby arugula
  • 1 bag hearts of romaine
  • 1 red onion, thinly sliced
  • 1 pkg crumbled blue cheese
  • 1 pkg dried tart cherries
  • ½ cup roasted and salted pumpkin seeds (pepitas)
  • Maple-Mustard Dressing
  • 1 orange
  • ¼ cup Schnucks apple cider vinegar
  • ¼ cup Schnucks extra-virgin olive oil
  • ¼ cup Schnucks pure maple syrup
  • 1½ tbsp Schnucks Dijon mustard
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ⅓ tsp Schnucks ground allspice
  • Instructions

    1. Prepare Harvest Salad: Preheat oven to 400°F. From lemon, squeeze 1 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.
    2. Meanwhile, prepare Maple-Mustard Dressing: From orange, squeeze 2 tablespoons juice into small bowl. Add remaining dressing ingredients; with whisk, stir until well blended.
    3. 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 Serving

    FAT: 16G

    SATURATED FAT: 4G

    CHOLESTEROL: 8MG

    SODIUM: 354MG

    CARBOHYDRATES: 26G

    FIBER: 5G

    SUGARS: 17G

    PROTEIN: 8G

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