Spring Salad with Apple Shallot Vinaigrette
 
Prep time
Cook time
Total time
 
Make this colorful spring starter salad for your Easter lunch. Easy and beautiful! [vegetarian, gluten-free]
Author:
Recipe type: Salad
Serves: 2-4 salads
Ingredients
  • *Apple Shallot Vinaigrette:
  • 1 slice apple, peeled (about ½ ounce)
  • 1-inch piece of shallot (~ ½ ounce)
  • ½ cup apple cider vinegar
  • ⅛ t. sea salt
  • 1 T. honey or agave
  • ------------------------------------------
  • 1 box mixed greens of your choice (I used mâche and baby greens)
  • 1 large golden beet, peeled and chopped
  • 1 bunch small carrots, peeled
  • 1 medium watermelon radish, sliced thin (I used a mandolin)
  • 2-3 T. hemp seeds, raw sunflower seeds, or raw pumpkin seeds
  • 2-3 T. goat cheese crumbles (optional)
  • Cracked pepper
Instructions
  1. Roast beets and carrots for about 30 minutes at 425 degrees F, flipping halfway, until fork tender. Allow to cool completely.
  2. While vegetables are roasting, combine vinaigrette ingredients in a blender until completely smooth.
  3. Plate your salads (2 large or 4 small): Place a large handful of greens on each plate. Top each with the roasted veggies, radish slices, seeds, goat cheese, and cracked black pepper. Drizzle with vinaigrette, and serve!
Notes
The beets and carrots can be roasted a day in advance and kept in the fridge.

This recipe makes about 1 cup of vinaigrette. The leftovers can be kept in the fridge up to one week. Separation is natural, so just give the bottle a little shake before dressing your salad.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/26/spring-salad-with-apple-shallot-vinaigrette/