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Overnight Winter Salad Two Stars

Overnight Winter Salad

Get Ready

Servings: Serves 8 to 10

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Like the name suggests, you can make this salad through Step 4 up to one day ahead. The vinaigrette can be made up to five days ahead. A food processor with a slicing attachment will make quick work of preparing the Brussels sprouts.
Salt and pepper
3/4 cup wild rice blend
1 1/2 lb. sweet potatoes, peeled and cut into 1/2" pieces
1 1/2 Tbsp. plus 1/3 cup extra-virgin olive oil
2 cups fresh, or frozen and thawed, cranberries
3 large shallots, chopped into 1/2" pieces
4 Tbsp. maple syrup
1 lb. Brussels sprouts, trimmed and sliced very thin (about 5 cups)
3/4 cup shaved Pecorino Romano cheese
3/4 cup toasted chopped walnuts
4 cups baby arugula
1/4 cup lemon juice
2 Tbsp. whole-grain mustard

directions:

1. Place racks in upper-middle and lower-middle of oven and heat to 450 degrees. Bring a large pot of lightly salted water to a boil. Add rice and cook, stirring occasionally, until tender, about 30 minutes. Drain and spread rice out on a large plate or baking sheet to cool.
2. Meanwhile, toss sweet potatoes on a baking sheet with 1 tablespoon oil, and season with salt and pepper. Roast on lower-middle rack until golden brown and tender, stirring occasionally, 25 to 30 minutes.
3. Add cranberries and shallots to a second baking sheet and toss with 2 tablespoons maple syrup and 1 1/2 teaspoons oil. Transfer to upper-middle rack and roast until cranberries are deflated, 10 to 15 minutes; set aside to cool. Toss Brussels sprouts with a big pinch of salt.
4. To assemble salad, arrange layers of rice, sweet potatoes, and Brussels sprouts in a large bowl. Spoon cranberry mixture evenly around perimeter of Brussels sprout layer. Add all but 1 tablespoon each of the cheese and nuts to center of Brussels sprout layer. Top with arugula and sprinkle with reserved cheese and nuts; cover bowl and refrigerate overnight.
5. Whisk remaining 1/3 cup oil, the lemon juice, remaining 2 tablespoons maple syrup, the mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl until combined. When ready to serve, pour vinaigrette over salad and toss gently until combined and coated.
Source: Hannaford fresh Magazine, December 2018

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Quantity Ingredients  
Salt and pepper  
3/4 cup wild rice blend  
1 1/2 lb. sweet potatoes, peeled and cut into 1/2" pieces  
1 1/2 Tbsp. plus 1/3 cup extra-virgin olive oil  
2 cups fresh, or frozen and thawed, cranberries  
3 large shallots, chopped into 1/2" pieces  
4 Tbsp. maple syrup  
1 lb. Brussels sprouts, trimmed and sliced very thin (about 5 cups)  
3/4 cup shaved Pecorino Romano cheese  
3/4 cup toasted chopped walnuts  
4 cups baby arugula  
1/4 cup lemon juice  
2 Tbsp. whole-grain mustard  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 310 kcal (15%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 2 g (10%)
Cholesterol 5 mg (1%)
Sodium 260 mg (10%)
Total Carbohydrates 38 g (12%)
Dietary Fiber 7 g (28%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Overnight Winter Salad is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from great crowd pleaser This makes a hearty salad in generous amounts. When kept refrigerated is even good as leftovers after the dressing has been on it.
Date published: 2018-12-27
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