Foodie Friday Recipe: Winter Greens & Root Vegetables Salad

Give your taste buds something healthy and delicious with this fresh and crunchy winter greens & root vegetables salad!

You might not think of salads when you think of winter, but winter is actually a great time to enjoy fresh, healthy salads with winter greens and unique additions like root vegetables or chewy grains.

This fresh and delicious winter greens and root vegetables salad includes plenty of crisp veggies and greens, along with crumbled feta cheese and pecans and a tart, refreshing lemon vinaigrette dressing.

After all the rich, hearty comfort foods of the winter season, this salad will be a refreshing change for your taste buds!

Winter Greens & Root Vegetables Salad

Serves: 4

Ingredients:
1 lb. local lettuces or mixed greens
2 cups shaved root vegetables (baby carrots, watermelon radish, baby red beets, etc.)
1 cup Pure Luck feta, crumbled
1 cup toasted pecan pieces
1 tsp. kosher salt
1 tsp. black pepper
1/4 cup lemon vinaigrette

Instructions:
Local Lettuces: Try a mix of red and green butter lettuce, red and green oak lettuce, and arugula. Mix together and wash in a salad spinner.

Shaved Root Vegetables: Wash all the root vegetables and peel the carrots and beets. On a Japanese mandoline slicer, slice the vegetables thinly into ice water. This helps the thinly sliced vegetables stay crisp.

Pure Luck feta: Using your hands, crumble the feta into small pieces.

Toasted Pecan Pieces: Season 1 cup of pecans with 1 teaspoon of kosher salt and 1 tablespoon of olive oil. Place the pecans on a half sheet pan, and place into the oven at 325 degrees Fahrenheit for 5 minutes.

Lemon Vinaigrette: In a medium-size mixing bowl, add 1 cup fresh lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix together using a whisk. Slowly whisk in 2 cups of olive oil to combine.

Plate up: In a mixing bowl add all ingredients except the vinaigrette. Mix together. Add the vinaigrette, and mix together again. Divide the salad onto 4 cold plates and serve.

Recipe Source: Vogue.com

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