ROASTED AUTUMN HARVEST SALAD
Are you looking for one more dish to serve at Thanksgiving? Or maybe something a little lighter, green and leafy on Black Friday? Perhaps you need some nourishment before heading on Small Business Saturday. Whatever the occasion, I recommend this tasty salad. I often add roasted veggies, like carrots and sweet potatoes, to a salad. This recipe uses fruits instead. Why didn’t I think of that? By roasting the fruits with a little balsamic vinegar and olive oil, there is a delightful depth of flavor and natural sweetness. It is balanced by the acidity of the dressing. The toasted hazelnuts are a lovely crunchy addition.
6 figs, quartered
- 1 cup red seedless grapes
- 1 apple, cored and cut into thin wedges
- ½ cup hazelnuts
- 1 Tbsp balsamic vinegar
- Olive oil
- Favorite salad greens
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp minced vinegar
- 2 tsp whole-grain mustard
- ½ tsp thyme
- Salt & pepper
Preheat the oven to 400.
- Toss the figs, grapes, apple, hazelnuts, vinegar and olive oil together and spread out evenly over a rimmed baking sheet. Roast for 15 minutes, gently tossing halfway through, until the fruit has softened. Remove from the oven and cool for 15 minutes.
- To make the dressing, whisk together olive oil, vinegar, shallot, mustard, thyme, salt and pepper.
- Toss the greens with the dressing and divide evenly among the plates and top with the roasted fruit to serve.
Source: Danielle Walker: Celebrating
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com