Thanksgiving Salad
VegetarianPreparation Time: 15 min
Cooking Time: 30 min
Serves 3-4
INGREDIENTS
- 1 large sweet potato, diced
- 1 cup brussel sprouts, halved
- 2 tbsp olive oil
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 4-5 oz spring mix or mixed greens
- 6 oz Reese Quartered Artichoke Hearts, drained
- 3 tbsp shaved parmesan cheese
- 1 tsp dijon mustard
- 1/2 of a small shallot, minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
DIRECTIONS
- Preheat the oven to 400° F and line a sheet pan with parchment paper. Toss diced sweet potatoes and halved brussel sprouts in the 2 tbsp of olive oil and season with salt and pepper. Spread the veggies in an even layer on the prepared pan and roast for 20-25 minutes, until browned and crispy. Let cool.
- To make the vinaigrette, whisk together all ingredients until smooth and emulsified.To make the vinaigrette, whisk together all ingredients until smooth and emulsified.
- Place spring mix or mixed greens in a large bowl. Top with sweet potatoes, brussel sprouts, and artichoke hearts. Toss the salad with the vinaigrette and top with shaved parmesan.