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Roasted Vegetable Salad with Apple Cider-Shallot Vinaigrette
Ingredients
  • Serve this roasted vegetable salad as a side (even though it’s sure to take center stage) or top it with black beans, tempeh or grilled salmon for a filling, flavorful meal. Grab the full recipe below!
  • subheading: DRESSING INGREDIENTS:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • subheading: SALAD INGREDIENTS:
  • 1 red beet
  • 1 yellow beet
  • 1 tablespoon olive oil
  • ¾ pound Brussels sprouts ends trimmed, and halved
  • 4 cups mixed field greens
  • 1 apple cored and thinly sliced
  • 4 ounces Cheddar cheese cubed
  • ¼ cup pomegranate arils
  • ¼ cup dried mulberries
  • ¼ cup microgreens
  • ¼ cup toasted chopped hazelnuts
Steps
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