Roasted Harvest Salad + Champagne Vinaigrette
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 side servings
Ingredients
Salad
- I delicata squash, halved lengthwise and seeds removed
- heaping cup of brussels sprouts, trimmed and halved
- 6-8 fingerling potatoes, halved lengthwise
- 1 teaspoon chopped fresh thyme leaves
- kosher salt and black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 small bunch lacinato kale, stems removed and leaves trimmed, coarsely chopped
- 1/3 cup pomegranate seeds
- 1/4 cup toasted pepitas (shelled pumpkin seeds)
Champagne Vinaigrette
- 2 tablespoons champagne vinegar
- 1 teaspoon maple syrup
- 3/4 teaspoon dijon mustard
- 1/2 teaspoon whole grain mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup + 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 400. Slice the delicata squash into half-moons, about 1/2-inch thick. Place on a large rimmed baking sheet, along with the halved brussels sprouts and fingerling potatoes. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil. Gently toss to evenly coat the vegetables with oil and arrange vegetables cut side down on the baking sheet. Roast for 25-30 minutes until the vegetables turn golden brown. Remove from oven and allow to cool slightly.
- While vegetables are roasting, whisk together the vinaigrette ingredients in a small bowl. Set aside.
- In a large bowl, add the kale and roasted vegetables. Drizzle about half the dressing over the salad and gently toss. Add additional dressing to taste. Sprinkle with pepitas and pomegranate. Serve immediately or chill in refrigerator until ready to serve.
