Winter Chop Salad

By Allison Day, found in her book Whole Bowls

From Allison:

This a favourite salad recipe from my blog, Yummy Beet, containing all of winter’s best goodies. The roasted vegetables and fruit alone could be a quick one-tray dinner – just throw on some chickpeas and you’re all set.

Serves 4

Pairs with: Red Conception, Chardonnay Unoaked

Salad:

• 1 (2-pound) butternut squash, peeled seeded and cut into 1/2 inch cubes
• 1 Bosc pear, cored and thinly sliced into strips
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon sea salt
• 1 pound green beans, chopped into ½-inch pieces
• 5 ounces (6-8) cups arugula
• 1 cup cubed feta cheese
• ¼ cup hulled sunflower seeds (optional)

Dressing:

• 2 tablespoons roasted hazelnut oil or extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon salt

Make the roasted vegetables: Preheat oven to 400 degrees F. On a large-rimmed baking sheet, toss squash and pear with oil and salt. Roast for 25 minutes. Add green beans, stir to incorporate, and roast for an additional 10 minutes.

Make the Dressing: In a small jar (to shake) or small bowl (to whisk), combine all ingredients.

To Serve: In a large salad bowl, toss all sale components and dressing, serve.

Note from Heidi Fielding – top this salad with candied pecans! Check our featured recipe from Chef Libertini at The Olive Apron! Salty & sweet pecans will give a delicious added crunch to your salad