11.24.2014

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE

celebration salad with a lemon-shallot vinaigrette // sevengrams

I attended my first engagement party this weekend, and in my opinion, engagements are definitely a cause for celebration! This engagement party was unique in that it was a potluck - Nona provided the pasta and crostata, while the guests were tasked to bring appis, salads and bevvies. When I sat down to plan my dish, I knew I had to include pomegranate seeds; not only because they are easy to find this time of year (and I love them), but because there is something about them that just screams CELEBRATION!! The rest of the salad threw itself together fairly easily, inspired by all of the thanksgiving recipes inundating the web these days.

much love to E+J, can't wait for november 2015 xx

celebration salad with a lemon-shallot vinaigrette // sevengrams

celebration salad with a lemon-shallot vinaigrette // sevengrams

celebration salad with a lemon-shallot vinaigrette // sevengrams

celebration salad with a lemon-shallot vinaigrette // sevengrams

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE // serves a large crowd

I recently invested in a rimmed, non stick, baking sheet - goodbye parchment, hello perfectly roasted veggies. Just saying.

Preheat oven to 400.

Ingredients:

1 large sweet potato, diced
1 red onion, sliced
4 cups loosely packed red kale (or green), roughly chopped
4 cups loosely packed lacinato kale, roughly chopped
1 pomegranate, de-seeded
1/2 cup hazelnuts, chopped in half
1-2 T olive oil
1/2 T balsamic vinegar
1/2 tsp paprika
s + p

lemon-shallot vinaigrette //
1 shallot, chopped
1/2 cup olive oil
1/4 cup water
juice from 2 lemons
2 tsp dijon mustard
1 tsp honey
s+p

What to do:

On a rimmed baking sheet, toss the sweet potato cubes with a drizzle (~1 T) of olive oil, the paprika and some salt and pepper. Roast for 30-45 minutes, flipping halfway through, until browned and crispy.

Line a baking tray with parchment. Toss the onion slices with the remaining olive oil and the balsamic vinegar. Roast for 20-25 minutes, until caramelized.

To make the vinaigrette, combine all the ingredients in a blender or food processor and pulse until smooth.

In a large bowl, combine the kale with a 1-2 spoonfuls of vinaigrette. Use your hands to gently massage the kale and dressing. Set aside.

Toast the nuts in a small saucepan over medium heat. For the most part, the skins will fall off during/after toasting. Set aside.

Remove the veggies from the oven, and allow to cool before adding them to the kale. Continue to add the pom seeds and hazelnuts. Dress liberally, and toss well.

If  making ahead of time, add the pom seeds, hazelnuts and dressing just before serving.

Enjoy!

2 comments:

  1. The most delicious and most beautiful salad at the party. Thanks so much for celebrating with us Shelley!

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    Replies
    1. Thank YOU for hosting the party! Fun times indeed xx

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