Harvest Saladdownloademail this post

Harvest Salad

Active Time: 15 minutes
Total Time: 35 minutes • Serves: 10

1 small lemon
1-1/2 pounds Brussels sprouts, cut lengthwise in half (about 4 cups)
3 tablespoons Schnucks extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package (5 ounces) baby arugula (about 5 cups)
1 bag (9 ounces) hearts of romaine (about 5 cups)
1 small red onion, thinly sliced (about 1 cup)
1 package (4 ounces) crumbled blue cheese (about 1 cup)
1 package (5 ounces) dried tart cherries (about 1 cup)
1/2 cup roasted & salted shelled pumpkin seeds (pepitas)

Maple-Mustard Dressing

1 medium orange
1/4 cup Schnucks apple cider vinegar
1/4 cup Schnucks extra virgin olive oil
1/4 cup Schnucks pure maple syrup
1-1/2 tablespoons Schnucks Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon Schnucks ground allspice

1. Prepare Harvest Salad: Preheat oven to 400°F. From lemon, squeeze 1 tablespoon juice into medium bowl; add Brussels sprouts, oil, salt and pepper; toss to coat. On large rimmed baking pan, evenly spread Brussels sprouts. Roast 30 to 35 minutes or until golden brown and edges become crisp, stirring once halfway through cooking.

2. Meanwhile, prepare Maple-Mustard Dressing: From orange, squeeze 2 tablespoons juice into small bowl. Add remaining dressing ingredients; with whisk, stir until well blended.

3. To serve, with whisk, stir dressing. In large bowl, toss arugula, romaine and onion with dressing until evenly coated. Top with cheese, cherries, pumpkin seeds and warm Brussels sprouts.

Each serving: about 268 calories, 16 g total fat (4 g saturated), 8 mg cholesterol, 354 mg sodium, 26 g carbohydrate, 5 g fiber, 17 g sugars, 8 g protein

Cook’s Wisdom

Dressing can be prepared, covered and refrigerated up to 3 days in advance. Bring to room temperature and stir with whisk before using.