The salad that almost caused me to lose my finger 🙂
Christmas Confetti Salad
yields :4 servings
Ingredients
For the Apple Cider Maple Vinaigrette
- 2-4 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp dijon mustard
- 1/2 tbsp maple syrup
- 1 tsp fresh thyme leaves (or rosemary)
- 1/4 tsp salt
- fresh cracked black pepper
For the Salad
- 1 medium head of radicchio, thinly sliced
- 2 lb whole brussels sprouts, thinly sliced
- 1/4 cup Marcona almonds, roasted and salted, roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup fresh goat cheese, crumbled by hand*
- 2 roasted chicken breasts, cubed (optional)
- flaky salt and fresh ground black pepper
- balsamic vinegar, for drizzling (optional)
Instructions
- Make the Vinaigrette: In a small container with a tight-fitting lid, combine all of the ingredients, close the lid, and shake until emulsified.
- Make the salad: Combine all the salad ingredients in a large salad bowl. Right before serving, drizzle with just enough dressing to coat, plus a pinch of flaky salt and fresh ground black pepper. Toss to combine. Finish with an optional drizzle of balsamic vinegar.
