Foodie’s CherryRific Crunch Chopped Salad
Vegetables and granola? Why not?! Especially when it’s CherryRific Crunch, with whole and chopped tart cherries and a touch of flaxseed. This foodie chopped salad with roasted sweet potatoes, brussels sprouts, toasted pepitas and quinoa is any vegan salad lover’s dream come true. The acid sharp sweetness of the balsamic reduction, made with additional dried cherries, is the perfect finish, topped with gluten free CherryRific for the additional crunch, instead of boring croutons.
|Sweet potatoes, medium diced||16 oz|
|Brussels sprouts, thinly sliced/shaved||10 large|
|Baby kale or kale blend||1 1/2 pounds|
|Radicchio, thinly sliced (if only using baby kale)||1/2 of one small head|
|Pepitas, toasted||1/2 cup|
|Quinoa, cooked||4 oz dry, about 1/2 cup|
|Balsamic vinegar||2 oz|
|Sherry vinegar||2 oz|
|Dried cherries||2 T|
|Sugar||1/4 cup / 1.75 oz|
|Laura’s Gourmet Granola, CherryRific Crunch||1 cup / 3.63 oz|
|Extra virgin olive oil||To toss|
|Sea Salt||To taste|
Yield 8 servings
- Preheat oven to 425 degrees. Toss cubed sweet potatoes with enough olive oil to coat and season with sea salt. Place on a parchment lined baking sheet and roast until tender and lightly caramelized in spots. Remove from oven and cool completely.
- Place balsamic vinegar, sherry vinegar, cherries and sugar into a small saucepan. Bring to a boil and cook until large bubbles form along the surface of the pan. Remove from heat and strain cherries from reduction. Cool reduction completely. Reserve cherries for plating on salad.
- Prepare raw vegetables: in a large bowl, toss together the kale, radicchio and brussels sprouts. Toss lightly with extra virgin olive oil and season with sea salt.
- Place in rows the sweet potatoes, quinoa, granola and reserved cherries over the greens. Drizzle with cherry balsamic reduction and served chilled.