Harvest Salad
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Harvest Salad

Prep: 20 minutes
Roast: 30 minutes • Serves: 10

Harvest Salad

1-1/2 pounds Brussels sprouts, cut in half (about 4 cups)
3 tablespoons Filippo Berio® Organic Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
1/4teaspoon McCormick® salt
1/4teaspoon McCormick® ground black pepper
1 bag (5 ounces) baby arugula (about 5 cups)
1 bag (9 ounces) hearts of romaine (about 5 cups)
1 small red onion, thinly sliced (about 1 cup)
1 package (4 ounces) PICS crumbled blue cheese (about 1 cup)
1 package (5 ounces) dried tart cherries (about 1 cup)
1/2cup roasted & salted shelled pumpkin seeds (pepitas)

Maple-Mustard Dressing

1/4 cup Full Circle apple cider vinegar
1/4cup Filippo Berio® Organic Extra Virgin Olive Oil
1/4cup PICS maple syrup
2 tablespoons fresh orange juice
1-1/2tablespoons GREY POUPON Dijon mustard
1/4teaspoon McCormick® salt
1/4teaspoon McCormick® ground black pepper
1/8teaspoon McCormick® ground allspice

1.Prepare Harvest Salad: Preheat oven to 400°. In medium bowl, toss Brussels sprouts, oil, juice, salt and pepper until well coated. On rimmed baking pan, evenly spread Brussels sprouts. Roast 30 to 35 minutes or until golden brown and edges are crisp, stirring once halfway through cooking.

2.Meanwhile, prepare Maple-Mustard Dressing: In small bowl, whisk all ingredients until well blended.

3.To serve, whisk dressing. In large bowl, toss arugula, romaine and onion with dressing until evenly coated. Top with cheese, cherries, pumpkin seeds and warm Brussels sprouts.


Approximate nutritional values per serving:
268 Calories, 16g Fat (4g Saturated), 8mg Cholesterol,
354mg Sodium, 26g Carbohydrates, 5g Fiber, 8g Protein

Chef Tip:
Salad dressing can be prepared, covered and refrigerated up to 3 days in advance. Bring to room temperature and stir with whisk before using.