Balsamic Maple Miso Glazed Root Vegetable Salad
A colorful assortment of roasted, glazed butternut squash, carrots, parsnips, turnips and celery root over a blend of wild rice and red chard. Tossed in balsamic maple miso dressing and topped with salty feta.
Ingredients per serving
Prepare the Balsamic Maple Miso Dressing
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Miso paste 1.0 cup
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Maple syrup 0.5 cup
Prepare the Roasted Vegetables
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Assorted Root Vegetables (butternut squash, carrots, parsnips, turnips, celery root), peeled and cut into 1-inch cubes 5.0 lbs
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Shallots, peeled and sliced 1.0 lb
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Fresh thyme, chopped 2.0 Tbsp
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Salt and Pepper, to taste
Prepare the Salad
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Red Swiss chard, cut into ribbons 10.0 cups
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Cooked wild rice blend 10.0 cups
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Prepared Balsamic Maple Miso Dressing 1.5 cups
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Tahini 0.75 cup
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Feta cheese crumbles 1.5 cups
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Scallions, sliced 0.67 cup
Preparation
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Prepare the Balsamic Maple Miso Dressing
- In a bowl, whisk together Hellmann's® Classics Salad Dressing Balsamic Vinaigrette with miso and maple syrup. Set aside.
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Prepare the Roasted Vegetables
- Combine all vegetables and shallots in large bowl and toss with enough Balsamic Maple Miso Dressing to coat (about 2 cups). Add chopped thyme, salt and pepper. Toss well to combine.
- Arrange on parchment lined sheet pan. Season with salt and pepper. Roast in 400° oven until tender and browned, about 15 minutes. Remove and cool.
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Prepare the Salad
- For each portion, combine 1 cup Swiss chard with 1 cup cooked wild rice blend. Toss with 2 Tbsp. Balsamic Maple Miso Dressing.
- Place chard and rice mixture into bowl. Top with 1.5 cups roasted vegetables. Drizzle with additional dressing as needed.
- Drizzle with 1 Tbsp tahini and top with feta and sliced scallions.
