Plant Based Collection: Winter Rainbow Salad

There is a surprising mix of fresh vegetables available during these colder months. Hearty produce is perfect for wintery salads. This Winter Rainbow Salad boasts a bountiful blend of these goodies, some raw and some roasted. The roasted veggies, Brussels sprouts, beets, and onions are tossed in a mix of our Teriyaki Balsamic, and Savory Butter Infused Olive Oil. The raw veggies, radishes, carrots, kale, and cabbage, are left to absorb the tasty vinaigrette made using the same Savory Butter Infused Olive Oil, Pesto Infused Olive Oil, lemon juice, and maple syrup.

Ingredients: 

Teriyaki Brussel Sprouts, Onions & Beets: 

2 cups brussel sprouts, halved 

3-4 red beets, peeled and halved or quartered 

3-4 yellow beets, peeled and halved or quartered 

3-4 cipollini onions, peeled 

1-2 shallots, peeled and halved or quartered 

2 tablespoons Teriyaki Infused Dark Balsamic Vinegar 

2 tablespoons Savory Butter Infused Olive Oil 

Pinch of salt and pepper 

Vinaigrette: 

1/4 cup lemon juice 

2 tablespoons maple syrup 

1/4 cup Pesto Infused Olive Oil 

1/4 cup Savory Butter Infused Olive Oil 

Salt and pepper to taste 

3 cups Tuscan kale, chopped 

1 cup red cabbage, chopped or shredded 

1 cup multi-colored carrots, shaved or grated 

1/2 cup radish, sliced or quartered 

2-3 tablespoons pecans or walnuts, chopped 

Instructions

Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place Brussel sprouts, beets, and onions on the baking sheet and drizzle with balsamic and olive oil. Sprinkle the veggies with salt and pepper and place in the oven. Roast for 15-20 minutes or until the veggies are tender. Remove from the oven and set aside. 

Place lemon juice, maple syrup, pesto olive oil, and savory butter olive oil in a medium bowl, whisk until blended, and season to taste with salt and pepper. Refrigerate the vinaigrette until ready to serve. 

Divide kale and cabbage between salad bowls or plates and top with carrots, radishes, and roasted veggies (Brussels sprouts, beets, and onions). Drizzle with vinaigrette (or serve with vinaigrette on the side) and sprinkle with chopped nuts before serving.