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Fall Harvest Salad with Crispy Tater Drums

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Print Recipe
Cuisine: American
Prep Method: Baked

Dish

Salad

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

+

Roasted Brussel Sprouts

  • 1 pound (0.45kg) Brussels Sprouts, quartered
  • 1 tablespoon (15ml) Olive Oil
  • 1 teaspoon (2g) Salt
  • ½ teaspoon (1g) Fresh Ground Black Pepper
+

Crispy Tater Drums

  • ½ pound (0.22kg) Frozen Tater Drums
  • ½ teaspoon (1g) Salt
+

Chili Maple Vinaigrette

  • 1/3 cup (80ml) Red Wine Vinegar
  • 1 teaspoon (1g) Dijon Mustard
  • ¼ cup (32g) Maple Syrup
  • 1 tablespoon (4g) Smoked Paprika
  • ½ teaspoon (~1g) Salt
  • ¼ teaspoon (~1g) Cayenne Pepper
  • ½ cup (120ml) Vegetable Oil (the oil can be adjusted depending on how sharp or mild you like your dressing)
+

Salad

  • 6 cups (180g) Mixed Greens, washed and dried
  • 1 cup (140g) Green Apples, peeled and cut into thin strips
  • ¼ cup (32g) Chopped Pecans
  • ¼ cup (32g) Sunflower Seeds
  • 1/3 cup (80ml) Prepared Chili Maple Vinaigrette (recipe above)

Preparation

  1. Preheat the oven to 400 F (204 C).
  2. To roast the brussels sprouts, cut them into quarters and drizzle with olive oil and toss. Season the brussels sprouts with the salt and toss again to combine. Place them on a baking sheet lined with aluminum foil. Roast the sprouts for 15-20 minutes or until they are slightly brown and crispy, yet still appear bright green. Allow them to cool spread out in a thin layer on a cool baking sheet.
  3. To bake the tater drums place them on a baking sheet and bake for 20-25 minutes or until golden and crispy. Remove from the oven and season with salt.
  4. To make the dressing, combine the red wine vinegar with the Dijon and maple syrup. Stir in the paprika, salt and cayenne. While whisking slowly drizzle the oil into the maple mixture.  When all the oil has been incorporated into the dressing, set it aside. The dressing can be made up to 4 days in advance.
  5. To assemble the salad, place 1-1/2 cups of mixed greens down on each serving plate. Top with 4 ounces (120g) Roasted brussels sprouts followed by ¼ cup (30g) thinly sliced apples, 1 tablespoon (15g) of chopped pecans, 1 tablespoon (15g) sunflower seeds, and ½ cup (35g) of crispy tater drums. Drizzle 1-1/2 tablespoons (20ml) of the dressing over each salad and enjoy.

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Nutrition Facts Per Serving

Calories

310

Fat

23g

Sodium

770mg

Vitamin C

51mg

Carbohydrates

23g

Fiber

5g

Protein

4g

Potassium

471mg

Sugar

10g

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