German Harvest Salad
I tried out a new (to us) German restaurant with my family over the weekend and it was delicious! It also got me craving all the German food. Doesn’t matter what it is, just please give me as much German inspired dishes as possible! So, look for several German dishes this week on the blog. First up, a Fall Harvest salad. Once upon a time, I had this harvest salad that I remember being so pretty! Packed with every kind of colorful vegetable, it must have been bursting with antioxidants! I decided I needed this in my life. I went about trying to recreate what I could remember about this salad with the ingredients I had on hand.
I threw carrots, potatoes, green beans, baby bell peppers, and asparagus in the oven with a drizzle of olive oil and some salt. These roasted vegetables will also serve double duty as a meal prep base! Woohoo! Time saver!
For the base of this salad, I used spinach and romaine. Use whatever leafy greens you’d like. I then wiped up the salad dressing. Super simple, I just threw everything into a tall blender cup and used my immersion blender to mix it all together. I used fresh herbs including parsley and dill and it made all the difference. Fresh versus dried is always the better choice! I’ll definitely be planting an herb garden come Spring so I’ll always have herbs for my cooking!
I love the combination of roasted vegetables and raw greens on this salad. It’s a hearty salad that will keep you full for several hours! Add some protein and you’ve got a complete meal!
- 1 lb white potatoes, diced
- 1/2 cup carrots, sliced
- 1/2 cup bell pepper, chopped
- 1 cup green beans, chopped
- 1/2 cup asparagus, diced
- 4 cups raw spinach
- 2 cup romaine lettuce
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- For the dressing
- 1 T Dijon mustard
- 2 T maple syrup
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 T fresh dill
- 2 T fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 degrees.
- In a large roasting pan, toss carrots, potatoes, green beans, bell pepper, and asparagus in oil. Roast in oven for 10-15 minutes until softened and potatoes are lightly browned. Cool on counter to room temperature.
- While veggies are roasting, mix all salad ingredients together in a blender or large plastic cup. Blend to combine.
- Once veggies are cooled, layer spinach and romaine in a salad bowl and top with roasted vegetables. Drizzle salad dressing on top and serve.
- You could sub sweet potatoes for white potatoes if desired. You could also add chicken breast or shrimp to this salad for added protein.