Harvest Fall Salad with Caramelized Shallot Dressing

Name: Harvest Fall Salad with Caramelized Shallot Dressing
Total time: 75 min
Yield: 5 servings
Ingredients: 180 g wild rice blend; 400 g sweet potatoes; 340 g Brussels sprouts; 125 ml extra-virgin olive oil; 300 g shredded rotisserie chicken; 55 g pecans; 55 g pomegranate arils; 80 g shallots; 1 ea garlic clove; 60 ml sherry vinegar; 1 tbsp Dijon mustard; 28 g honey; 1 tsp chopped fresh rosemary; 7.5 g kosher salt; 0.75 tsp black pepper

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

Harvest Fall Salad with wild rice, roasted sweet potato, Brussels sprouts, and shredded chicken. Tossed in a Caramelized Shallot Dressing, this autumn-inspired salad is nutritious, filling, and make-ahead friendly.

Serves 5 75 min 17g protein

Gluten freeDairy freeChicken

Ingredients

wild rice blend180 g
sweet potatoes — peeled and cubed400 g
Brussels sprouts — shredded or thinly sliced340 g
extra-virgin olive oil — divided125 ml
shredded rotisserie chicken300 g
pecans — chopped55 g
pomegranate arils55 g
shallots — thinly sliced80 g
garlic clove — minced1 ea
sherry vinegar60 ml
Dijon mustard1 tbsp
honey

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Harvest Fall Salad with Salmon and Caramelized Shallot Dressing
- 750 g Salmon fillets instead of shredded rotisserie chicken
Roast the salmon on the tray with the Brussels sprouts for the last 10 to 12 minutes, then flake it into the salad.
Vegetarian
- 550 g Chickpeas instead of shredded rotisserie chicken
Roast the drained chickpeas on the tray with the Brussels sprouts for the last 10 minutes so they crisp a little.
Vegan
- 550 g Chickpeas instead of shredded rotisserie chicken
- 30 ml Maple syrup instead of honey
Roast the drained chickpeas with the Brussels sprouts for the last 10 minutes; blend the maple syrup into the dressing in place of honey.

Swaps are suggestions — check labels if you are cooking for an allergy.

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wild rice blend · 180 g
sweet potatoes · 400 g
Brussels sprouts · 340 g
extra-virgin olive oil · 125 ml
shredded rotisserie chicken · 300 g
pecans · 55 g
pomegranate arils · 55 g
shallots · 80 g
garlic clove · 1 item
sherry vinegar · 60 ml
Dijon mustard · 1 tbsp
honey · 28 g
chopped fresh rosemary · 1 tsp
kosher salt · 7.5 g
black pepper · 0.75 tsp

Method

Preheat oven to 425°F (220°C). Prepare wild rice blend according to package instructions in salted water until tender. Set aside.
Toss sweet potatoes in 1 to 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper on a large rimmed baking sheet. Roast for 20 minutes, tossing once halfway through. Toss sweet potatoes and add Brussels sprouts to baking sheet. Drizzle with 2 Tbsp. olive oil and remaining 1/2 tsp. salt and 1/4 tsp. black pepper; toss to coat. Roast for 10 more minutes.
Meanwhile, prepare Caramelized Shallot Dressing: heat 2 Tbsp. olive oil in a small or medium skillet over medium heat. Add sliced shallots and sauté for 2 minutes. Slightly reduce heat and continue cooking until shallots are nicely caramelized, about 6 more minutes. Stir in garlic during final minute. Remove pan from heat and allow to slightly cool.
Transfer caramelized shallots, garlic, and residual cooking oil to a small blender or container for immersion blending. Add remaining 3 Tbsp. olive oil, sherry vinegar, Dijon mustard, honey, rosemary, salt, and pepper; blend until smooth. (If the dressing needs thinning, add an extra 1 Tablespoon of olive oil.)
Assemble salad by combining cooked wild rice, roasted sweet potatoes and Brussels sprouts, shredded chicken, pecans, and pomegranate arils in a large bowl. Add dressing and toss to combine. Serve warm or closer to room temperature.