By Amanda Haas
Roasted parsnips, shallots, and sweet potatoes are combined with shaved brussels sprouts, then get tossed with a goat cheese, orange juice and champagne vinegar dressing for a smoky, wood-fired salad.
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|1||sweet potato, peeled and cut into 1/2 inch cubes|
|2||parsnips, peeled and cut 1/2 inch thick on the bias|
|4||shallots, sliced 1/4 inch thick|
|4 Tablespoon||Olive oil|
|As Needed||kosher salt|
|As Needed||freshly ground black pepper|
|1 Pound||Brussels sprouts, shaved|
|3/4 Cup||pomegranate seeds|
|3 Tablespoon||fresh chopped mint|
|4 Ounce||crumbled goat cheese|
|2 Tablespoon||champagne vinegar|
|As Needed||salt and pepper|
When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Combine the sweet potato, parsnips, shallots and 2 tablespoons of olive oil on a baking sheet, season with salt and pepper and toss to coat. Spread out in a single layer. Place the baking sheet on the grill and roast until the vegetables are golden and beginning to crisp, about 30 minutes. Transfer to a wire rack and let cool to room temperature.
1 sweet potato, peeled and cut into 1/2 inch cubes
2 parsnips, peeled and cut 1/2 inch thick on the bias
4 shallots, sliced 1/4 inch thick
4 Tablespoon Olive oil
As Needed kosher salt
As Needed freshly ground black pepper
While the vegetables cook, place the oranges cut side down on the grill and cook until soft and slightly browned, about 15 minutes. Remove from the grill, allow to cool and then squeeze the juice into a measuring cup, reserving 5 tablespoons of it for the vinaigrette.
450 ˚F / 232 ˚C
2 oranges, halved
For the Vinaigrette: In a blender or food processor, mix the goat cheese, 5 tablespoons of orange juice and the vinegar until smooth. On low speed, pour in the remaining 2 tablespoons of oil, blending until combined. Season with salt and pepper to taste.
4 Ounce crumbled goat cheese
2 Tablespoon champagne vinegar
As Needed salt and pepper
Combine the shaved Brussels sprouts and roasted vegetables in a large bowl. Pour the vinaigrette over the salad and toss to coat. Taste, adding more salt as desired. Sprinkle with the pomegranate seeds and the mint to garnish. Enjoy!
1 Pound Brussels sprouts, shaved
3/4 Cup pomegranate seeds
3 Tablespoon fresh chopped mint