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Holiday Salad with Maple Citrus Vinaigrette

By Diane Morrisey

Holiday Salad By Diane Morrisey
Ingredients:
For the Salad
 1 lb sweet potatoes
 1 lb Brussels sprouts
 1 cup cooked faro
 2 sliced apples
 1 cup sugared pecans
 ¼ cup dried cherries
 ¼ cup pomegranate seeds
 Maple Citrus Holiday Vinaigrette
 Little Leaf Farms Sweet Baby Butter Leaf
For the Sugared Pecans
 1 cup pecans
 1 tbsp sugar
For the Maple Citrus Holiday Vinaigrette
 ½ cup orange juice
 Zest of one orange
 ½ cup balsamic vinegar
 2 tbsp pure maple syrup
 1 clove garlic, minced
 1 tbsp Dijon mustard
 ½ tsp kosher salt
 ½ tsp freshly cracked pepper
 ¾ tsp olive oil
 
Directions:
For the Salad
1

Peel and cube sweet potatoes and cut Brussels sprouts in half. Drizzle them with olive oil and season with salt and pepper. Lay them in one layer on a baking sheet and bake at 400 degrees for 25 minutes or until completely tender and beginning to caramelize. Let cool

2

Melt 2 tbsp of butter in a skillet. Add 1 cup of pecans and 1 tbsp of sugar. Toss and cook over medium heat for a few minutes or until the nuts just start to darken. Remove from heat and allow to cool.

3

Place Little Leaf Farms Sweet Baby Butter Leaf in a large bowl, top with faro, roasted sweet potatoes and Brussels sprouts, sliced apples, dried cherries, pomegranate seeds, and sugared pecans. Drizzle with dressing and serve.

For the Dressing
4

Put all ingredients in jar and shake well to combine. Dressing will last in the fridge for up to two weeks.

Category

Ingredients

For the Salad
 1 lb sweet potatoes
 1 lb Brussels sprouts
 1 cup cooked faro
 2 sliced apples
 1 cup sugared pecans
 ¼ cup dried cherries
 ¼ cup pomegranate seeds
 Maple Citrus Holiday Vinaigrette
 Little Leaf Farms Sweet Baby Butter Leaf
For the Sugared Pecans
 1 cup pecans
 1 tbsp sugar
For the Maple Citrus Holiday Vinaigrette
 ½ cup orange juice
 Zest of one orange
 ½ cup balsamic vinegar
 2 tbsp pure maple syrup
 1 clove garlic, minced
 1 tbsp Dijon mustard
 ½ tsp kosher salt
 ½ tsp freshly cracked pepper
 ¾ tsp olive oil

Directions

For the Salad
1

Peel and cube sweet potatoes and cut Brussels sprouts in half. Drizzle them with olive oil and season with salt and pepper. Lay them in one layer on a baking sheet and bake at 400 degrees for 25 minutes or until completely tender and beginning to caramelize. Let cool

2

Melt 2 tbsp of butter in a skillet. Add 1 cup of pecans and 1 tbsp of sugar. Toss and cook over medium heat for a few minutes or until the nuts just start to darken. Remove from heat and allow to cool.

3

Place Little Leaf Farms Sweet Baby Butter Leaf in a large bowl, top with faro, roasted sweet potatoes and Brussels sprouts, sliced apples, dried cherries, pomegranate seeds, and sugared pecans. Drizzle with dressing and serve.

For the Dressing
4

Put all ingredients in jar and shake well to combine. Dressing will last in the fridge for up to two weeks.

Holiday Salad with Maple Citrus Vinaigrette