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Author Notes: A rainbow of winter vegetables tossed with a creamy cranberry shallot dressing make this one healthy and flavorful salad you will make again and again. —The Suburban Soapbox
Creamy Cranberry-Shallot Dressing
- 4 tablespoons Cranberry sauce
- 2 teaspoons Dijon mustard
- 1/3 cup Low fat plain Greek yogurt
- 2 tablespoons Finely chopped shallots
- 2 tablespoons Cider vinegar
- 1 tablespoon Extra virgin olive oil
Harvest Chopped Salad
- 3 cups Butternut squash, cut into bite sized pieces
- 2 tablespoons Olive oil
- 1 Salt and pepper
- 1 Avocado, pitted and diced
- 1 Apple, seeded and diced
- Juice from one lemon
- 3 cups Chopped kale, stems removed
- 1 1/2 cups Shredded raw Brussels sprouts
- 1/2 cup Pomegranate seeds
- 1 cup Toasted pecans
- Preheat oven to 325 degrees. Toss the squash with the olive oil, salt and pepper and spread out on a baking sheet in a single layer. Roast for approximately 20 minutes or until tender. Set aside to cool.
- In the bowl of a small food processor, add the cranberry sauce, mustard, yogurt, shallots, vinegar, and olive oil. Process until smooth. Season with salt and pepper to taste. Set aside.
- In a small bowl, gently toss the avocado and apple with the lemon juice.
- In a large bowl, toss together the kale and brussel spouts. Add the squash, avocado, apple, pomegranate seeds, pecans and dressing and lightly toss to combine. Wrap tightly with plastic wrap or transfer to an airtight container to store in the refrigerator for at least 1 hour. Can be made up to 1 day in advance.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens