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Winter Sunshine Salad

Winter Sunshine Salad | Warm Maple Bourbon Dressing


  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Salad

Description

A salad to eat on a cold winter’s day.  Winter Sunshine Salad is crisp baby greens tender sweet potatoes, meaty chestnuts, and a burst of sweet pomegranates drizzled with warm maple bourbon dressing.


Ingredients

  • 1 large sweet potato, peeled and diced into 1/2 inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 6 chestnuts, rinsed and dried
  • 1 package (5 ounces) Baby Spinach + Baby Kale mix
  • 1 small shallot, halved and shaved thin
  • 1/4 cup pomegranate seeds

Warm Maple Bourbon Dressing

  • 1/4 cup pure maple syrup
  • 3 tablespoons bourbon
  • 1/4 cup apple cider vinegar
  • 1 teaspoon dijion mustard
  • 1/2 cup extra virgin olive oil

Instructions

  1. Roast the sweet potato + chestnuts:  Peel and dice the sweet potato.  Toss with olive oil and salt and spread in an even layer on a sheet pan.  Place sheet pan in a pre-heated 425°F oven.  Roast for 40 minutes.
  2. In the meantime, prepare the chestnuts.  Rinse and dry well.  Using a sharp pairing knife, make a 1/8 of an inch deep incision on the skin and cut across the chestnut.  This will help the steam escape during cooking so you don’t have exploding chestnuts in your oven, and for peeling afterwards.  After the sweet potatoes have roasted for 20 minutes, add the chestnuts to the pan and let cook for the remaining 20 minutes.  After cooking, let cool for 5 minutes and peel off the shell.
  3. Assemble the salad:  In a large serving dish, add greens.  Using a mandolin, shave the shallots over the salad greens.¹  Top with roasted sweet potato and pomegranate seeds.  Using your hands, crumble the chestnuts in small pieces over the salad.
  4. Drizzle the salad with the warm maple bourbon dressing and lightly toss before serving.

Warm Maple Bourbon Dressing

  1. Combine ingredients in a small saucepan, whisking together.  Let simmer on low heat for 5 minutes.
  2. Serve right away or let cool 10 to 15 minutes if you want very crispy greens.

Notes

¹If you don’t have a mandolin, slice the shallots in half and thinly slice with a sharp knife.  Sprinkle over the salad.

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