Crispy Fall Salad
This Crispy Fall Salad is crunchy, sweet, tangy, and packed with texture. And it's topped off with crispy, cheesy goodness. It's hearty enough to be a meal on its own but also shines as a side dish for literally any occasion.
Servings: 6 people
Equipment
- 1 large baking tray
- 1 blender
Ingredients
Cheddar Crisp
- 4 ounces sharp cheddar shredded
Dressing
- 1/3 cup olive oil
- 2 tbsp hot honey
- 3 tsp dijon mustard
- 1/4 cup dried cranberries (or 2 tbsp store bought cranberry sauce)
- 1 tsp white wine vinegar
- 1/4 cup orange juice
- 1/2 tsp salt
Brussel Sprouts Salad
- 2 lbs brussels sprouts shaved
- 2 medium sweet potatoes
- 1 cup quinoa cooked
- 1 large apple diced
- 1/4 red onion sliced thin
Instructions
Dressing
- Preheat oven to 375F
- Line a baking sheet with parchment paper. Take the shredded cheddar and form a large circle. Be sure to fill in any gaps. Place in the oven for 8 minutes, remove, and let cool.
- Add all of the dressing ingredients to a blender and blend well. Note: If your dried cranberries are extremely hard, let them sit in the blender with the rest of your ingredients for 10 minutes to allow them to soften.
- Pierce your sweet potatoes with a fork. Place each sweet potato, one at a time, into the microwave for 2 minutes each. Dice the potatoes, place on a parchment lining baking sheet, and roast for 15 minutes.
- To your serving dish add the shaved brussels sprouts, roasted sweet potatoes, quinoa, apples, and red onions. Just before serving, top with dressing, and toss.
- Using a spatula, transfer the cheddar frico from the baking dish to the salad. Break apart and toss once more.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 64g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 427mg | Potassium: 1094mg | Fiber: 11g | Sugar: 21g | Vitamin A: 12064IU | Vitamin C: 138mg | Calcium: 240mg | Iron: 4mg
