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Winter Harvest Salad with Champagne, Lemon + Vanilla Bean Vinaigrette

Keyword: Dips, Dressings and sauces, Gluten-free, Salads, Tools and gadgets, Vegetables, Vegetarian
Skill: intermediate
Servings: 1

INGREDIENTS

For the Salad:

  • 1 thinly sliced sweet potato
  • 1 tablespoon of olive oil
  • 3 cups of baby spring mix
  • 2 cups each of baby spinach and arugula
  • 1 cup of roughly chopped beet greens
  • 2 cups of chopped kale
  • 1 grapefruit supremes
  • 1 orange supremes
  • 1 thinly sliced radish
  • 1 peeled and thinly sliced red beet
  • 2 shaved baby carrots
  • ½ shaved fresh fennel
  • 2 shaved stalks of celery
  • 1 shaved small cucumber
  • 6 to 8 thinly sliced Brussel sprouts
  • ½ cup of pomegranate seeds
  • ¼ cup of micro greens
  • 2 tablespoons of sliced fresh chives
  • 1 teaspoon of fresh thyme leaves
  • ½ cup of goat cheese
  • Kosher salt and fresh cracked pepper to taste

For the Vinaigrette:

  • ½ small diced shallot
  • 1 tablespoon of grainy mustard
  • 1 ½ teaspoons of honey
  • ½ cup of champagne vinegar
  • Juice of ½ of a lemon
  • Seeds from ½ of a vanilla bean
  • 1 cup of olive oil
  • 1 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 425°.
  2. Evenly spread the sweet potato slices on a sheet pan lined with parchment paper. Drizzle on the olive oil, salt and pepper and roast in the oven for 30 minutes and cool to room temperature.
  3. For the salad: Simply combine all of the ingredients in a large bowl and toss together with salt and pepper.
  4. For the vinaigrette: Whisk together all of the ingredients in a medium size bowl until the dressing is combined and emulsified and set aside.
  5. To Plate: Drizzle the vinaigrette over top of the salad, mix and serve.