Harvest Salad
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Harvest Salad

Prep: 20 minutes
Roast: 30 minutes • Serves: 10

Harvest Salad

1-1/2 pounds Brussels sprouts, cut in half (about 4 cups)
3tablespoons Food Club extra virgin olive oil
1tablespoon fresh lemon juice
1/4teaspoon Food Club salt
1/4teaspoon Food Club ground black pepper
1bag (5 ounces) baby arugula (about 5 cups)
1bag (9 ounces) hearts of romaine (about 5 cups)
1small red onion, thinly sliced (about 1 cup)
1package (4 ounces) crumbled blue cheese (about 1 cup)
1package (5 ounces) dried tart cherries (about 1 cup)
1/2cup roasted & salted shelled pumpkin seeds (pepitas)

Maple-Mustard Dressing

1/4 cup Food Club apple cider vinegar
1/4cup Food Club extra virgin olive oil
1/4cup Full Circle maple syrup
2tablespoons fresh orange juice
1-1/2tablespoons Food Club Dijon mustard
1/4teaspoon Food Club salt
1/4teaspoon Food Club ground black pepper
1/8teaspoon ground allspice

1.Prepare Harvest Salad: Preheat oven to 400°. In medium bowl, toss Brussels sprouts, oil, juice, salt and pepper until well coated. On rimmed baking pan, evenly spread Brussels sprouts. Roast 30 to 35 minutes or until golden brown and edges are crisp, stirring once halfway through cooking.

2.Meanwhile, prepare Maple-Mustard Dressing: In small bowl, whisk all ingredients until well blended.

3.To serve, whisk dressing. In large bowl, toss arugula, romaine and onion with dressing until evenly coated. Top with cheese, cherries, pumpkin seeds and warm Brussels sprouts.

Approximate nutritional values per serving:
268 Calories, 16g Fat (4g Saturated), 8mg Cholesterol,
354mg Sodium, 26g Carbohydrates, 5g Fiber, 8g Protein

Chef Tip:
Dressing can be prepared, covered and refrigerated up to 3 days in advance. Bring to room temperature and stir with whisk before using.