Harvest Fall Salad with Caramelized Shallot Dressing
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.
Servings: 5 to 6
Equipment
- Large rimmed baking sheet
- Medium Saucepan with Lid
- Small or medium sized skillet
- Small blender or immersion blender
Ingredients
- 1 cup dry wild rice blend
- 2 medium sweet potatoes (about 12 to 16 oz.), peeled and cubed
- 12 oz. shredded/shaved or thinly sliced Brussels Sprouts
- 3 to 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 2 heaping cups shredded rotisserie chicken
- 1/2 tsp. black pepper, divided
- 1/2 cup chopped pecans
- 1/3 cup pomegranate arils
Caramelized Shallot Dressing
- 5 Tbsp. extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallots
- 1 garlic clove, minced
- 1/4 cup sherry vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 tsp. chopped fresh rosemary
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 425ºF.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.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.
- 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.
Notes
- Make-Ahead. You can prepare the dressing 1 to 3 days ahead. Just store in a covered container in the refrigerator until ready to use. You can also boil the wild rice in advance.
- Store. Refrigerate leftover salad in an airtight container for up to 4 days. Enjoy leftovers chilled, or closer to room temperature.
Nutrition
Serving: 2.5cups | Calories: 470kcal | Carbohydrates: 49g | Protein: 17g | Fat: 24g | Saturated Fat: 1g | Sodium: 505mg | Fiber: 8g | Sugar: 10g