Winter Chopped Salad with White Balsamic Dressing

By Jamie Vespa

Winter Chopped Salad with roasted sweet potato, apples, and a delicious white balsamic dressing. Serve this hearty, nutrient-rich salad as an entree, or to compliment your protein of choice.

Ingredients

• 2 medium sweet potatoes (peeled and cubed)
• 1 Tbsp. extra-virgin olive oil
• 1/2 tsp. salt (divided)
• 6 cups chopped romaine lettuce
• 1 small head of radicchio (finely chopped)
• 6 oz. Brussels sprouts (finely chopped or shaved on a mandoline)
• 1 apple (cored and finely chopped (I like Honey Crisp))
• 1 15-oz. can navy beans, rinsed and drained (sub chickpeas)
• 1/2 pecan halves (roughly chopped)
• 1/3 cup freshly grated Parmesan cheese
• Optional: pomegranate arils
• *White Balsamic Dressing*
• 2 Tbsp. chopped fresh shallots
• 3 Tbsp. white balsamic vinegar
• 1 Tbsp. honey
• 2 tsp. Dijon mustard
• 1/2 tsp. each salt and black pepper
• 1/2 tsp. each salt and black pepper
• 1/4 cup extra-virgin olive oil

Instructions

1. 1

   Preheat oven to 425°F. Toss sweet potatoes in oil and 1/4 tsp salt; spread in an even layer on a baking sheet. Bake until tender and browned, tossing halfway through, about 35 minutes. Set aside to slightly cool.

2. 2

   Meanwhile, prepare dressing by combining shallots, vinegar, honey, Dijon, salt, and pepper in a small bowl. Stir with a whisk, and let sit 10 minutes. Gradually stream in olive oil, stirring continuously with a whisk, until combined.

3. 3

   Combine romaine, radicchio, Brussels, apple, beans, and sweet potatoes in a large bowl; toss with remaining 1/4 tsp salt. Add dressing and toss to combine. Arrange on a serving platter, and top with pecans, cheese, and pomegranate arils. Serve immediately.