Winter Salad

This salad is perfect for the winter. It is best served warm and has the greatest winter flavors!

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients

  • 3 large golden or red beets, cubed

  • 3 medium sweet potatoes, cubed

  • olive oil and salt for roasting

  • 1 cup wild rice, uncooked

  • 1/2 cup dried cherries

  • 8–10 cups of shredded kale

  • 3/4 cup crumbled goat cheese

  • 3/4 cup pistachios

Balsamic Dressing

  • 1/4 cup balsamic vinegar

  • 1 cup olive oil

  • 2 tablespoons mayonnaise (optional but deliciously creamy)

  • 1 teaspoon salt

  • 2 teaspoons Dijon mustard

Directions

  • Roasted Vegetables and Wild Rice: Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according to the package directions.

  • Dressing: In a blender or food processor, blend dressing ingredients together until smooth.

  • Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

  • Assemble: To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.

Note: add your favorite protein. I added grilled chicken to mine!

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