Roasted Vegetable Salad with Apple Cider Vinaigrette

from: @cleaneats_cleantreats (Traeger Grill's Night Out)

NOTE: This salad is FABULOUS, and a crowd pleaser. Lots of prep work! Dress just before serving.

Prep Time:25     Cook Time: 1 hours     Serves 10-12 (add greens to go further)

Ingredients:
2 big bags Mixed Greens (Spinach, Arugula, Romaine)
1/2 C dried Cherries
2 Diced Honeycrisp Apples
2 oz Machego Cheese, thinly sliced
1/2 C roasted Pumpkin seeds
1/2 lb Bacon, cooked and chopped

For Roasted Brussels:
1 lb Brussel Sprouts, trimmed and halved
3 T Balsamic Vinegar
2 T Honey
1 T Olive Oil
1 tsp Lemon Zest
1/2 T garlic powder
Sprinkle of salt
Dash of pepper

For Roasted Butternut Squash:
1 1/2 lb Butternut Squash, peeled, seeded, and cubed into 1' cubes
2 T olive oil
1/3 C grated parmessan cheese
1/4 tsp dried basil
1 T garlic powder
Sprinkle of salt
Dash of pepper

For Roasted Beets:
8 cooked, beets, quartered or smaller for comfortable bites
2 T olive oil
1/2 tsp garlic powder
sprinkle of salt
dash of pepper

For Apple Cider Dressing:
3/4 C Extra Virgin Olive Oil
1/4 C Apple Cider (I used juice, you could use sparkling apple cider as well.  Carol used a Capri Sun)
1/4 C Apple Cider Vinegar
2 T Shallot, finely chopped
1 T dijon
1 T pure maple syrup
1/2 tsp tyme
1 1/2 tsp salt
1/2 tsp black pepper


Preparation:
Pre-heat your oven (or Traeger) to 425 F. Coat three small baking pans with non-stick cooking spray.

For Brussels:
Place brussels in prepared pan. Drizzle with 2T vinegar and oil, sprinkle salt and pepper, toss to coat. Reserve 1 T viengar for later. Roast for 10 minutes. Stir, drizzle honey and cook for an additional 5-10 minutes until sprouts are crispy and browned. Drizzle with remaining 1 T vinegar and lemon zest, and let cool.

For Butternut:
Place prepared squash in pan. Drizzle with oil, sprinkle with garlic powder, salt and pepper and toss to coat. Roast 15 mintues then stir. Roast an additional 5-10 minutes then sprinkle with cheese and basil. Roast another 5 minutes until tender. Let cool.

For Beets:
Place beets in prepared pan. Drizzle with oil, sprinkle with garlic powder, salt and pepper and toss to coat. Roast 10-15 minutes. Let cool.

For the vinaigrette:
Combine all ingredients in a glass jar with a tight lid and shake well.

To Assemble:
 Place washed greens in a large bowl or platter. Top with remaining ingredients. Right before serving drizzle dressing over salad and toss to coat.

The Brussel Beast (self named)

For the salad: 

-1 lb (or more) brussel sprouts (cut off stem, slice in half, keep loose leaves. toss LIGHTLY in olive oil/salt/pepper and roast at 450* for about 20 min or until loose leaves are brown but not burned)

-Almonds chopped roughly and toasted (we toasted on the same cookie sheet as the Brussel sprouts for about 3 min

-1 head romaine chopped

-feta cheese to taste

-1/2 pack of bacon (we roasted it in the oven. 25 min at 450 on cooling racks over a cookie sheet)

For the dressing:

1/2 C olive oil

1/4 C dijon mustard

2 tsp horseradish (prepared)

2 tbls white wine vinegar

salt and pepper to taste

This is a hearty yummy salad. We added grilled chicken with a little spice to it. The salad is warm after adding all of the roasted stuff and it felt like a super filling winter dish. YUM.