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Confetti Salad

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This salad, created by chef and recipe developer Meredith Hayden of Wishbone Kitchen, incorporates a vibrant array of colors, textures and flavors that are perfect for fall. To save some time, the vinaigrette can be prepped ahead, then emulsified the day of. If the goat cheese is too soft to crumble, let it chill in the freezer for 10 minutes.

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 to 8

Ingredients

For the apple cider maple vinaigrette:

  • 2 to 4 Tbs. apple cider vinegar
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 1 Tbs. Dijon mustard
  • 1 1/2 tsp. maple syrup
  • 1 tsp. fresh thyme leaves or rosemary
  • 1/4 tsp. salt
  • Freshly ground pepper

For the salad:

  • 1 medium head of radicchio, thinly sliced
  • 2 lb. (1 kg) Brussels sprouts, thinly sliced
  • 1/4 cup (1 1/2 oz./45 g) Marcona almonds, roasted and salted, roughly chopped
  • 1/4 cup (1 oz./30 g) dried cranberries
  • 1/4 cup (4 oz./ 60 g) fresh goat cheese, crumbled
  • 2 roasted chicken breasts, cubed (optional)
  • Flaky salt and freshly ground pepper
  • Balsamic vinegar for drizzling (optional)

Directions

To make the vinaigrette, in a small container with a tight-fitting lid, combine the vinegar, oil, mustard, syrup, thyme, salt and pepper. Cover with the lid and shake until emulsified.

To make the salad, in a large salad bowl, combine the radicchio, Brussels sprouts, almonds, cranberries and goat cheese. Right before serving, drizzle with just enough dressing to coat, plus a pinch of flaky salt and fresh ground pepper. Toss to combine. Finish with a drizzle of balsamic vinegar and serve. Serves 4 to 8.

Recipe courtesy of Meredith Hayden, founder of Wishbone Kitchen

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