Harvest Salad
Mixed greens salad with roasted seasonal vegetables, protein, and vinaigrette. Warm or cold components toss together into a customizable grain or leafy base.
Ingredients
Method
Cut winter squash or root vegetable into 3/4-inch cubes. Halve or quarter Brussels sprouts. Dice or slice cucumber.
Toss squash and cruciferous vegetable with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
Roast at 400°F until golden and tender, 18–22 minutes. Stir halfway through.
Whisk together 3 tbsp oil, 2 tbsp acid (lemon juice, vinegar, or combination), 1 tsp mustard, minced garlic, salt, and pepper. Set aside.
Place mixed greens in a large bowl. Top with roasted vegetables, fresh cucumber, cooked protein, and nuts or seeds.
Pour vinaigrette over salad, toss gently, and garnish with fresh herbs. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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