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.

Sprite Grilled Chicken and Kale Citrus Salad

This Chicken is FABULOUS on its own! Great ladie's lunch salad!

PREP 20 MINS

TOTAL 20 MINS

AUTHOR SI FOSTER, A BOUNTIFUL KITCHEN "Grilled Chicken and kale salad with apricot vinaigrette"

YIELD 10 -12 SERVINGS

Ingredients

• marinade:
• 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
• ½ cup soy sauce
• ½ cup canola or vegetable oil
• 1 teaspoon crushed garlic or ½ teaspoon garlic powder
• 1 tablespoon lemon pepper, plus additional for sprinkling on chicken before grilling
• salad:
• 2 chicken breast halves
• 1 bunch of Kale, washed, trim away tough stem, cut into bite size pieces
• 1 lemon, juiced
• 1- 6-10 oz bag spinach
• 1 pint strawberries, washed and sliced
• 1 pint blackberries or blueberries, washed
• 1 cup Craisins
• 1 cup Cilantro, washed and cut from stem, rough chopped
• 1 avocado, cut into chunks
• 4 oz Gorgonzola cheese (1 small container)
• 1 cup pumpkin seeds
• dressing:
• ¾ cup canola oil
• ⅓ cup orange juice
• ¼ cup white balsamic or cider vinegar
• 3 tablespoons apricot or peach jam or honey about 2 tablespoons honey
• salt and pepper to taste

Instructions

1. Place the marinade ingredients in a ziplock bag and whisk. Add chicken to bag and place in refrigerator for at least 1-4 hours, or overnight. When ready to grill, remove chicken from bag and discard marinade. Grill over medium heat for about 8 minutes per side. Remove from grill when cooked, let cool and slice chicken against grain. Set on plate and refrigerate until ready to serve.
2. Meanwhile, make the dressing by combining all ingredients in a blender or use an immersion blender to mix well. Refrigerate until ready to assemble salad.
3. To assemble salad, place kale in a large bowl or on a platter. Squeeze fresh lemon over kale and using hands, massage the fresh lemon juice into the kale to break down the fibers in the kale. Gently toss the spinach with the kale. Do not massage the spinach!
4. Arrange the remaining salad ingredients on top of the fresh kale and spinach mixture. Drizzle with prepared dressing and serve remaining dressing on the side of the salad.
5. Serves 6 as a main dish salad, or 10-12 as a side dish.

Notes

Notes:-When serving as a side dish, you may omit the chicken. -The marinade is enough for 6-8 chicken breast halves. -If preparing salad ahead, add avocado and pumpkin seeds to salad, and dress salad just before serving.-I often grill extra chicken, cool ,slice and then use throughout the week in salads, pasta dishes or to throw in grilled tortillas with cheese and then add lettuce for a quick lunch!