Harvest Fall Salad With Caramelized Shallot Dressing

Hearty, colorful, and full of cozy fall flavor. This salad holds up beautifully for leftovers, and was a meal prep favorite for us last fall. Rich in fiber, protein, and immune-boosting ingredients with the most dreamy, aromatic dressing.

By @dishingouthealth

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 package wild rice blend
• 2 medium sweet potatoes
• 1 cup Brussels Sprouts
• 1 whole rotisserie chicken
• 1 can chickpeas
• 0.5 cup pecans
• 0.5 cup pomegranate arils
• 2 medium shallots
• 2 cloves garlic
• 0.25 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 sprig fresh rosemary

Instructions

1. Prepare the wild rice blend according to the package instructions.
2. Peel and cube the sweet potatoes.
3. Shred, shave or thinly slice the Brussels Sprouts.
4. Shred the rotisserie chicken or prepare chickpeas if making vegetarian.
5. Chop the pecans.
6. Prepare the pomegranate arils.
7. For the dressing, thinly slice the shallots.
8. Mince the garlic.
9. Combine all dressing ingredients and mix well.