Harvest Chopped Salad Food

HARVEST CHOPPED SALAD

Steps:

• In large bowl, carefully toss all ingredients; transfer to serving bowl or plate.
• Garnish with extra chèvre and dried cranberries, if desired. Serve immediately.

HEARTLAND CHOPPED SALAD

Steps:

• Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
• Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
• Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
• Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.

HARVEST CHOPPED QUINOA SALAD

Steps:

• Preheat oven to 400°F.
• Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
• Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
• Make vinaigrette (recipe below), set aside.
• In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
• Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
• DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
• Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
• Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
• Season to taste with salt and pepper.
• DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.