February 06, 2020
Harvest Salad With Fresh Herb Vinaigrette
Paleo approved harvest salad - A delicious and healthy salad with a fresh herb vinaigrette, free of sugar, soy, and bad oils! This salad is fresh, light, and tasty - perfect for a summer meal! This recipe was created by our friend, Tory over at Nourishing The Glow.
Serves: 4
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 min
INGREDIENTS:
- 1 box of organic spring mix
- Rotisserie Chicken, shredded
- 1 large bunch of beets, peeled and chopped into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup cauliflower, chopped
- 1 cup broccoli, chopped
- 1 package of baby Bella mushrooms
- 1/2 cup cherry tomatoes, chopped
- 4 small red radishes, finely sliced
- Slivered almonds, for garnish
- Pomegranate seeds, for garnish
- Salt and pepper
For the fresh herb dressing:
- 1/4 cup olive oil
- 1/4 cup Bonafide Provisions Chicken Bone Broth
- 1/4 cup red wine vinegar
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh dill
- 2 cloves garlic, minced
- 1/2 tsp fine sea salt
- 1/2 tsp fresh lemon juice
- 1/4 tsp black pepper
DIRECTIONS:
- Preheat the oven to 400 degrees F. Place the prepared beets on a baking sheet lined with parchment paper. Toss with the olive oil. Roast for 40-60 minutes, or until tender when pierced with a fork.
- Blanch the broccoli and cauliflower. Take a large pot of water, salted with 1/2 tsp of salt and bring it to a boil. When the water is ready, add the broccoli and cauliflower florets and cook for 1 min. Remove from heat and drain immediately.
- Optional: if you like your mushrooms raw, skip this step. If not, simply heat a skillet over medium-high heat with a splash of olive oil (about 1/2-1 tablespoon). Pour the mushrooms in and cook down to desired tenderness.
- To assemble the salad, combine all the ingredients in a large bowl.
For the fresh herb dressing:
- Combine all of the ingredients in a mixing bowl and whisk until well combined.
- Toss in with the prepared salad and serve!
