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Romaine and Radicchio Salad with Roasted Sweet Potatoes, Apple, and White Balsamic Dressing

Winter Chopped Salad with White Balsamic Dressing

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.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 465kcal


  • 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
  • 1/4 cup extra-virgin olive oil


  • 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.
  • 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.
  • 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.


Serving: 1g | Calories: 465kcal | Carbohydrates: 39.3g | Protein: 15.8g | Fat: 26.5g | Sodium: 861mg | Sugar: 13.6g