Autum Salad with Roasted Vegetables and Balsamic Shallot Vinaigrette Dressing
Looking for an alternative side for Thanksgiving this year? I call this a super side because it is filled with superfoods that are healthy for us, fibered fueled, filling and help balance some of the other treats we will no likely partake in on Thanksgiving Day. The fruits and vegetables in this recipe can also be changed to suit your taste. In my opinion, the superstar of this salad is the dressing.
SALAD INGREDIENTS
Spring mix
Roast butternut squash
Roasted asparagus
Blueberries
Diced apples (I prefer Fuji or Pink Lady)
Pecans (or walnuts)
Sunflower seeds
Pomegranate seeds
Goat Cheese
Roast the butternut squash and asparagus until tender. Assemble the salad in layers. It’s a treat in every bite!
BALSAMIC SHALLOT VINAIGRETTE DRESSING
1/3 cup extra virgin olive oil
2 1/2 Tbsp. chocolate balsamic vinegar. (You can use regular if that’s what you have on hand. I love the mild sweetness of the chocolate to balance out the goat cheese. It’s a nice twist.)
1 Tbsp local honey
1 Tsp dijon mustard
1 tbsp minced shallot (I mince the shallot in a garlic press)
Salt and pepper to taste
Mix all ingredients in bowl or blender until smooth. You can also use a mason jar (make extra for later).
Enjoy!
xoxo
Shannon
Serve with sourdough bread or toast points
