SaladSidesVeganVeggies

BY CHEF KATIE MIST

Winter Superfood Chopped Salad with Apple Cider Vinaigrette

When long winter days set in, sometimes all you want is a big, hearty, delicious salad. With cooler weather, seasonal ingredients change and with that change different salads come to life. Chef Katie's Winter Superfood Chopped Salad with Apple Cider Vinaigrette is a winter wonder. It's loaded with roasted sweet potato, hearty kale, crunchy almonds and sunflower seeds, perfectly shredded Brussel Sprouts, fennel for herbaceous notes, pomegranate seeds for bursts of sweetness, and last, but certainly not least avocado. Because, let's be honest, every salad could use an avocado -- even in winter! This salad might be consumed during colder months, but it will warm up your tummy! It might be the most healthy salad a girl could ever ask for. ProTip: Add some shredded chicken, grilled shrimp or tofu to plus up your protein intake!

Winter Superfood Chopped Salad with Apple Cider Vinaigrette

Ingredients

• 1 small sweet potato, cut into about 1⁄2 inch pieces, tossed with olive oil, salt and pepper, and roasted at 425 for about 20 minutes or until cooked through

• 2 cups brussels sprouts, finely shredded

• 2 cups kale, finely shredded

• 1 small fennel bulb, finely shredded

• 1 large avocado, diced

• 1⁄3 cup pomegranate seeds

• 1⁄4 cup sunflower seeds

• 1⁄4 cups almond, roughly chopped

• Salt and pepper to taste

Apple Cider Vinaigrette (recipe follows)

• 1 small clove garlic, finely chopped

• 1 shallot, finely chopped

• 2 teaspoons anchovy paste

• 2 ounces apple cider vinegar

• 4 ounces extra virgin olive oil

• Salt and pepper to taste

Instructions

1. Prep remaining salad ingredients and make dressing while sweet potatoes roast.

2. Combine all ingredients in a large bowl, add enough dressing to coat and toss well to combine.

3. Taste for seasoning, add more salt, pepper and dressing if necessary.

4. Combine all ingredients in a lidded jar, cover tightly and shake to combine.

5. Alternatively, whisk together in a small bowl.

6. Vinaigrette can be stored in an airtight container in the fridge for 5-7 days.

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