Bold Harvest Salad
- Appetizer
- Vegetarian
- All Recipes
- / Bold Harvest Salad
Ingredients
4 oz. container of Bold Mix lettuce
1 apple, thinly sliced
1 small sweet potato, diced
3 shallots, sliced into ¼” rings
½ cup cooked quinoa
½ cup pecans
½ cup blue cheese crumbles
½ cup dried apricots, chopped
1 apple, thinly sliced
1 small sweet potato, diced
3 shallots, sliced into ¼” rings
½ cup cooked quinoa
½ cup pecans
½ cup blue cheese crumbles
½ cup dried apricots, chopped
For the dressing:
1 Tbsp. Dijon mustard1 tsp. hot honey
3-4 Tbsp. extra virgin olive oil, plus more for cooking
1 lemon, juiced
Kosher salt and freshly cracked black pepper
Steps
Step 1:
Preheat the oven to 400°F. Place diced sweet potato and sliced shallots on a baking sheet. Drizzle with 2 Tbsp. olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, or until the sweet potato is tender and shallots are golden brown, stirring halfway through. Remove from the oven and let cool.
Step 2:
Prepare the dressing: In a small bowl, whisk together Dijon mustard, hot honey, lemon juice, a large pinch of Kosher salt, and a few cracks of black pepper until well combined. Slowly drizzle in the extra virgin olive oil and whisk until emulsified. Adjust seasoning to taste and set aside.
Step 3:
Assemble: In a large salad bowl, combine the Bold Mix lettuce, sliced apple, cooked quinoa, cooked and cooled roasted sweet potato and shallots, pecans, blue cheese, and chopped dried apricots. Drizzle the prepared dressing over the salad ingredients, gently tossing until all ingredients are evenly coated with the dressing. Serve immediately.
