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!