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Roasted Vegetable Salad with Apple Cider-Shallot Vinaigrette

Servings 2

Ingredients

Dressing Ingredients:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Salad Ingredients:

  • 1 red beet
  • 1 yellow beet
  • 1 tablespoon olive oil
  • 3/4 pound Brussels sprouts ends trimmed, and halved
  • 4 cups mixed field greens
  • 1 apple cored and thinly sliced
  • 4 ounces Cheddar cheese cubed
  • 1/4 cup pomegranate arils
  • 1/4 cup dried mulberries
  • 1/4 cup microgreens
  • 1/4 cup toasted chopped hazelnuts

Instructions

To make Vinaigrette:

  1. Combine all ingredients; set aside.

To make Salad:

  1. Preheat oven to 425°.
  2. Wrap beets in aluminum foil to cover. Place on tray and roast 40 minutes, or until beets are tender and skins peel away easily. Cut beets into 1/2-inch wedges; let cool.
  3. Drizzle olive oil on a roasting pan and spread Brussels sprouts halves on pan. Roast for 20 minutes, stirring once, or until tender. Let cool.
  4. Transfer field greens to a medium salad bowl. Top with beets, Brussels sprouts, apple, Cheddar, pomegranate arils, mulberries, microgreens, and hazelnuts. Drizzle with Apple Cider-Shallot Vinaigrette.