Bitter Greens Salad Recipe
peppered vegan smoky cheese, caramelized shallots, roasted seasonal vegetables, spiced black current dressing, spiced sunflower seeds
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Ingredients
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Salad Base
Roasted Seasonal Vegetables
Caramelized Shallots
Peppered Vegan Smoky Cheese
Spiced Black Currant Dressing
Spiced Sunflower Seeds
Finishing Touches
Method
Roasted Seasonal Vegetables
- 1
Roast vegetables
Preheat oven to 425°F (220°C). Toss cubed squash, halved Brussels sprouts and red onion wedges with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, stirring once halfway, until vegetables are tender and edges caramelized. Remove from oven and let cool slightly.
Caramelized Shallots
- 2
Caramelize shallots
While vegetables roast, heat 1 tbs oil in a medium skillet over medium-low heat. Add thinly sliced shallots and 1/4 tsp salt and cook, stirring occasionally, 12–15 minutes until soft and deep golden. Add 1 tsp maple syrup in the last minute and stir to glaze. Remove from heat and let cool.
Peppered Vegan Smoky Cheese
- 3
Prepare cheese
Cut vegan cheese into 1/2-inch cubes or thin slices. In a small bowl toss the cheese with 1 tsp olive oil, 1/2 tsp smoked paprika and 1/2 tsp coarsely cracked black pepper so pieces are evenly coated. Set aside at room temperature.
Spiced Sunflower Seeds
- 4
Toast and spice seeds
Preheat a small skillet over medium heat. Add raw sunflower seeds and dry-toast, stirring, 3–5 minutes until fragrant and lightly golden. Remove from heat, then immediately toss with 1 tsp maple syrup, 1 tsp olive oil, 1/4 tsp smoked paprika, 1/8 tsp ground cumin and 1/4 tsp salt. Spread on a small plate to cool; seeds will crisp as they cool.
Spiced Black Currant Dressing
- 5
Make dressing
In a jar or small bowl whisk together 3 tbs black currant jam, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp ground cumin and 1/4 tsp ground coriander. Slowly whisk in 4 tbs extra-virgin olive oil until emulsified. If too thick, add up to 1 tbs hot water to loosen. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, then taste and add 1 tsp lemon juice if you want extra brightness.
Assembly
- 6
Toss salad
Place 6 cups mixed bitter greens in a large bowl. Add the warm roasted vegetables (cool slightly so greens don't wilt excessively) and half of the caramelized shallots. Drizzle about two-thirds of the spiced black currant dressing over the salad (reserve remaining dressing for serving) and gently toss to combine until evenly coated.
- 7
Plate and finish
Arrange the tossed salad on a serving platter or divide among 4 plates. Scatter the remaining caramelized shallots on top. Distribute the peppered vegan smoky cheese pieces across the salad. Sprinkle the spiced sunflower seeds and microgreens (if using). Finish with a pinch of coarse sea salt and a grind of black pepper. Serve immediately with remaining dressing on the side.