Late Winter Harvest Salad
March is the bridge between seasons, signifying the end of winter to the opening of Spring. In the harvest salad, we celebrate the last winter roots to the first leafy greens of spring. Pairing the sweetness from the root veggies and balsamic with the bite of the pickled red onion and creamy tang of the feta. It is well-rounded, beautiful combination that is a tasty reminder that the threshold of Spring is here.
INGREDIENTS
Roasted Veggies:
4 cups of root veggies, cut into chunks (e.g., carrots, beets, parsnips, or sweet potatoes)
1 tbsp of olive oil
salt & pepper to taste
Dressing:
2 tsp of dijon
1 tsp maple syrup
3 tbsp balsamic vinegar
⅓ cup olive oil
1 small garlic clove, crushed
salt & pepper to taste
Quick Pickled Red Onion:
½ red onion, sliced thinly
¼ cup red wine vinegar or ACV (apple cider vinegar)
¼ cup water
Salad:
6 cups of greens (e.g., kale, arugula, mustards, arugula, lettuce)
¼ cup of sunflower seeds
¼ cup feta crumbled
Optional: roasted chickpeas or chicken
Optional: garnish with chopped spring herbs like chives and/or parsley
INSTRUCTIONS
(1) Preheat oven at 425°F.
(2) Mix water and vinegar into a jar. Put thinly sliced red onion into the jar and let sit. You can make this earlier in the day for best results.
(3) Cut up your root vegetables into bite-sized cubed pieces. Put on baking sheet and toss in olive, salt and pepper. Roast veggies for 20-30min, depending on desired doneness.
(4) Wash, dry salad greens of choice. If using kale, I would recommend putting a bit of olive and salt and massaging the ripped up kale to soften.
(5) Combine all dressing ingredients and mix until emulsified.
(6) In a large bowl, put together all the salad components and serve promptly. This can be a side dish, or can be made into a meal by adding roasted chickpeas or some cut up or shredded chicken breast. Enjoy!