A hearty and satisfying winter salad, this dish combines crisp lettuce, crunchy Brussels sprouts and roasted butternut squash. This beauty is dressed with a sweet-tangy and spicy vinaigrette made with our Raspberry White Balsamic and Chipotle Extra Virgin Olive Oil. Toasted pecans add rich crunchy texture and goat cheese adds a burst of tanginess. This is a wintertime salad that will brighten any day.
Time: 30 min
Serves 4-6Rating
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Loading...| For the Vinaigrette: | |
| 2 Tbl minced shallot | |
| 1 tsp Dijon mustard | |
| 1/4 tsp salt | |
| 1/4 cup Raspberry White Balsamic Vinegar | |
| 1/2 cup Chipotle Extra Virgin Olive Oil | |
| For the Salad: | |
| 2 cups cubed butternut squash | |
| Salt | |
| Chipotle Extra Virgin Olive Oil | |
| 6 cups chopped romaine lettuce | |
| 1 small head radicchio, chopped | |
| 1/2 cup slivered red onion | |
| 2 cups shaved Brussels sprouts | |
| 1/2 cup pecan halves | |
| 1/4 cup pomegranate arils | |
| 1/4 cup crumbled goat cheese |
| 1. | First, roast the butternut squash. Heat oven to 375°F and place the squash cubes on a sheet pan. Drizzle with Chipotle Extra Virgin Olive Oil and season with salt. Roast until tender and browned on the edges - about 15 mins. Set aside and allow to cool. |
| 2. | To make the vinaigrette, whisk to combine the shallot, mustard, salt and Raspberry White Balsamic Vinegar. Slowly drizzle in the Chipotle Extra Virgin Olive Oil. Set aside. Before using, be sure to whisk again. Store any unused vinaigrette in the fridge for up to 10 days. |
| 3. | To make the salad, in a large bowl, combine the romaine, radicchio, Brussels sprouts, roasted butternut squash and red onion. Drizzle the vinaigrette over the mixture and toss until coated. Taste and adjust with salt and pepper. |
| 4. | Garnish the salad the pomegranate arils, crumbled goat cheese and pecan halves. |
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