Harvest Salad with Citrus Champagne Vinaigrette
One of the best ways I’ve learned to eat more salads during the week, is to prep many of the ingredients ahead of time. It’s truly been a game changer in my ability to create seriously delicious salads…the kind that everyone wants to eat! Usually on Sunday afternoons, I’ll start washing and chopping away, and roast several sheet pans of veggies. I also cook a big batch of grains, like brown rice, quinoa or bulgar to add to our salads or for quick side dishes during the week.
This Harvest Salad is one of those mid-week meals that comes together quickly and tastes absolutely amazing! And the vinaigrette? You’ll be wanting to pour it on everything…roasted root vegetables, couscous, grilled chicken or fish. It’s sooo good!
As with most salads, the list of ingredients can be swapped with what you have on hand, leftover rotisserie chicken or other roasted vegetables will mix well together. Don’t have mixed greens? Try spinach or kale. Just make sure to include a hearty grain like bulgar or barley and the best part…the roasted sweet potato and citrus vinaigrette!
- [b]For the salad[/b]:
- 6 cups mixed greens
- 1 ripe pear, core removed, thinly sliced
- 1 cup grilled or roasted chicken breast, cut in 1″ cubes
- 3/4 c red seedless grapes, sliced in half
- 1 sweet potato
- 1/2 cup cooked bulgar, or other grain such as barley, quinoa, wild rice
- 1/2 cup feta cheese, crumbled
- 3 Tablespoons toasted pumpkin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
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- [b]For the dressing[/b]:
- 5 Tablespoons Orange Muscat Champagne Vinegar (available at Trader Joe’s or substitue 3 Tbs Champagne Vinegar and 2 Tbs fresh orange juice.)
- 2 1/2 Tablespoons extra virgin olive oil, or grapeseed oil
- 1 Tablespoon fig jam
- 1 clove of garlic, minced
- 1/2 teaspoon lemon or orange zest
- 1/2 teaspoon whole grain Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- Preheat oven to 400º
- Peel sweet potato and cut into 1/2″ cubes. Place on sheet pan, drizzle with olive oil, and sprinkle with paprika, salt and pepper. Toss to coat. Bake 25-30 minutes. Remove from oven. Let cool.
- Wash and dry greens and chop into bite size pieces. Arrange in serving bowl and top with sweet potato, pear slices, bulgar, chicken, feta cheese and grapes.
- Add all salad dressing ingredients to a small mason jar and shake vigorously until combined.
- Pour over salad, coating all ingredients. Sprinkle toasted pumpkins seeds on top.
PS. Between posts you can find me on Instagram (heatherbullard) sharing highlights of daily life.
8 Responses to “Harvest Salad with Citrus Champagne Vinaigrette”
This is perfect! I love a salad that just throws ifs self together with whatever I have on hand. Will be making this for dinner tomorrow with my leftover chicken, green apples, and one leftover peach. Thanks so much for sharing the recipe. Now, off to Trader Joe’s for the all important dressing ingredients.
Fantastic! Let me know how you like the vinaigrette. It’s tangy, sweet and salty…mmm. 🙂
Do you warn up the roasted veggies before you assemble the salad? This looks amazing and I am definitely going to try it!
Hi Eleanor! You definitely can warm them up…I often serve them at room temp. But, I don’t think you can go wrong either way. Enjoy!
ooh to the la la! that looks so healthy and delish!
happy september wishes
xo
elyse
Thanks, Elyse! Hope you’re having cooler weather than we are… 104º today! Desperately wanting fall to arrive.
Oh my goodness! I couldn’t wait for dinner and fixed this deliciousness for lunch. The salad was everything you said and had the right amount of zing for my hubs. It was especially perfect with the peach…just wish I had more! We loved it!
We just had this again for dinner last night and added roasted cauliflower to the mix. I’m going to try peaches next time. Thanks for the suggestion!
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