Autumn crop salad roasted
This sweet salad and salad is the ideal lunch for autumn.
Salads Do not have to be so boring! In fact, with the right combination of tasty ingredients and vinaigrette, your salad can go dull to delicious. That's why we love roasted autumn harvest salad! Between the delicious sweet salads and salads, and a tasty vinaigrette that gives him the perfect kick, this grilled autumn salad is going to be your favorite new lunch. Or the perfect side for your Thanksgiving table!
Recipe with courtesy ofCelebrationthroughDanielle Walker.
Serves 6
Ingredients
For salad:
6 Fig.
1 cup of grapes without red grain
1 apple tart, caressed and cut in thin plates
1/2 cup of hazelnuts
1 tablespoon of balsamic vinegar
2 c. Extra-Virgin Olive Oil Tea
1 Radicchio head, torn in size pieces
6 Roman baby cups
2 cups baby rocket
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon of minced shallot
2 TSP whole grain mustard
1 C. Thyme chopped fresh
Sea salt and freshly ground black pepper
How to do it
- Preheat the oven to 400 degrees.
- Mix figures, grapes, apples, hazelnuts, vinegar and olive oil together and propagate fruits and nuts uniformly on a cooking sheet with flange.
- Roast over 15 minutes, glanced slowly once halfway until the fruit has softened. Remove from the oven and cool for 15 minutes.
- Make the dressing, whip the olive oil together, vinegar, shallot, mustard, thyme and salt and pepper.
- Mix the radicchio, the Roman and the rocket with the vinaigrette. Divide the greens among the plates, up each with some roasted fruits and serve.
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