Serves 6
40 min
Roasted Autumn Harvest Salad
Recipe GLPR8c60d9914fb725
A fresh and vibrant salad featuring tender roasted vegetables and peppery arugula tossed with a tangy shallot vinaigrette. This wholesome dish celebrates seasonal autumn produce and makes a perfect light meal or side dish.
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Ingredients
6 cups fresh arugula, trimmed and washed well
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 medium shallot, minced
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and black pepper to taste
Directions
In a small bowl, whisk together the minced shallot, balsamic vinegar, Dijon mustard, and maple syrup until well combined.
Slowly drizzle in the olive oil while whisking constantly to emulsify the vinaigrette until smooth and cohesive.
Season the shallot vinaigrette with salt and black pepper to taste, adjusting the balance of acidity and sweetness as desired.
Place the fresh washed and trimmed arugula in a large salad bowl.
Drizzle the shallot vinaigrette over the arugula and toss gently until all leaves are evenly coated.
Divide the dressed salad evenly among six serving plates and serve immediately while the arugula is crisp and fresh.
