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Warm & Rosy

2017-09-05 By Maggie 4 Comments

Late Summer Salad w/ Figs, Blackberries and Sweet Potatoes + Roasted Shallot Dressing

Late Summer Salad with Roasted Shallot Dressing

This post is a salad recipe, but I will just say this upfront – it’s really about the dressing. To say that I am obsessed would be putting it mildly. I make this every week, and I may go weeks without making any other dressings. It is just that good. I cannot believe I have not shared it yet. Perhaps it deserves a post unto itself? Anyways, I typically make a large batch on Saturday or Sunday, popping the shallots into the oven while I am roasting something else. Yay for multitasking! I use this throughout the week, treating it like tangy, liquid gold. I drizzle it over salads, grain bowls, stir it into rice or blob it on top of eggs. It is very versatile and complements a wide array of flavor profiles.

Late Summer Salad with Roasted Shallot Dressing

Roasting the shallots in a packet of foil brings out their natural sweetness and adds an incredible depth of flavor to this dressing. I usually add rosemary or thyme sprigs to the packet, along with olive oil, to add a bit of herbaceousness. Mustard, lemon, apple cider vinegar and maple syrup round out the flavors here, blending with the shallots to yield this delicious dressing.

Late Summer Salad with Roasted Shallot DressingLate Summer Salad with Roasted Shallot Dressing

 

It is particularly delicious in this salad, which is hearty enough to make an entire meal when served alongside crusty bread. I wanted to make the most of all the beautiful late summer produce out there right now. I love the colors of late summer fruits and veggies – with hues so rich and deep they look like they will almost burst. This salad captures those ripe late summer flavors, while also hinting at the season to come with roasted spiced sweet potatoes.

Late Summer Salad with Roasted Shallot Dressing

I love food that embodies the changing seasons. There is something so delicious and poignant about the contrasting seasonal flavors. A meal like this reminds me of the rich but fleeting bounty our planet offers us. It reminds me that seasonal, simply prepared food is usually the most nourishing for body and soul.

I hope you enjoy! xo

Late Summer Salad with Roasted Shallot Dressing

Late Summer Salad w/ Figs, Blackberries and Sweet Potatoes + Roasted Shallot Dressing

Created by Maggie on 2017-09-05

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 4

Ingredients

For the Dressing:

  • 2 shallots, peeled and quartered
  • A few sprigs of rosemary
  • Juice of 2 lemons
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijion mustard
  • 1 tablespoon maple syrup
  • 1/4 teaspoon each salt and pepper
  • 3/4 cup olive oil + extra for roasting shallots and sweet potatoes

For the salad:

  • 1 large sweet potato, scrubbed and sliced into 1 inch pieces
  • 1/8 teaspoon cinnamon
  • 4 cups arugula or greens of your choice
  • 1 cup cooked farro (or any grain you have on hand)
  • 1 cup figs, halved
  • 1/2 cup blackberries
  • 1/4 cup crumbled goat cheese (or use cashew cheese if vegan, or omit entirely)
  • Fresh herbs, such as mint and dill
  • Optional: I topped mine with a pistachio dukkah mixed with sunflower seeds and bee pollen

Instructions

  1. Preheat oven to 375.
  2. Place shallots and rosemary sprigs on a piece of foil. Drizzle with olive oil and seal foil packet.
  3. Place sweet potatoes on sheet pan. Drizzle with olive oil, sprinkle with salt, pepper and cinnamon and toss to coat.
  4. Place shallots and sweet potatoes in oven. Roast for about 30 minutes, stirring sweet potatoes halfway through.
  5. While the shallots and sweet potatoes roast, prepare the farro (or whatever grain you are using) according to package directions. Also, wash the arugula, blackberries and figs if you haven’t already.
  6. Make the dressing — Place shallots, along with cooking oil and stemmed rosemary sprigs into a large cup or blender. Add mustard, maple syrup, honey, lemon, ACV, salt and pepper and blend until smooth. I use an immersion blender for this, but any blender will do. With the blender running, slowly drizzle in olive oil. Blend until thick and creamy. Taste for seasoning and adjust if necessary. NOTE - this makes a lot of dressing! Store in the fridge and use throughout the week.
  7. Assemble the salad — place arugula, farro, sweet potato, blackberries, figs and goat cheese in a large platter or bowl. Drizzle dressing to taste over the salad and toss to coat.
  8. Sprinkle with fresh herbs, flaky salt and freshly ground pepper. Enjoy!!
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Filed Under: Food & Drink, Salads Tagged With: blackberries, dinner, figs, lunch, mains, salad, seasonal, sweet potatoes

Previous Post: « Spinach, Banana + Buckwheat Muffins
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Reader Interactions

Comments

  1. Madeleine R Hines says

    2017-09-07 at 2:27 pm

    Yum!! Can’t wait to make this.

    Reply
    • Maggie says

      2017-09-08 at 12:42 am

      Thank you! I hope you do – it is quite delicious. Enjoy!

      Reply
  2. Michaelene Kelly says

    2017-09-07 at 10:48 pm

    Yum! Isn’t it amazing the way a touch of pure maple syrup enhances the flavors?

    Reply
    • Maggie says

      2017-09-08 at 12:42 am

      Hello Michaelene! It is amazing, indeed! I love using maple syrup in my dressings. Thank you so much for visiting. I hope you are well!

      Reply

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About Warm & Rosy

Hello! Welcome to Warm & Rosy - a cozy space dedicated to nourishing food and clean living. I'm Maggie - a new mother and lawyer-on-hiatus with a passion for delicious food that nurtures body and mind. Here you will find flavorful recipes that take advantage of nutrient-dense, whole food ingredients and the season's bounty. I also share musings on modern motherhood and relaxed advice for living a nontoxic lifestyle. Read More…

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Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

Instagram post 2192366012750744123_4473410053 That drizzle 🌧 ✨  This is the creamy, dreamy dressing I can’t stop making: 1/4 cup tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp maple syrup, 3/4 tsp sea salt, pinch of pepper, 2-4 tbsp water. Drizzle with abandon atop salads, grains, roasted veggies, etc.
Instagram post 2191642520828932256_4473410053 If you look closely you will see fried capers in there 👀 What isn’t improved by fried capers? Recipe link in bio for this roasted cauliflower + radicchio + crispy caper + meyer lemon salad 🍋
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Here’s my recipe: 4 heaping cups fresh cranberries (mine come in a 1 quart box), 1.5 cups apple cider, zest of 1 orange, 1 cinnamon stick, 1 inch knob ginger peeled and grated, 1/4 cup raw sugar (I like it tart — add more if you wish) >>> simmer until cranberries are broken down and the mixture has thickened, about 20 min >>> stir in 3 tbsp orange juice. Enjoy!
Instagram post 2180785794487516953_4473410053 Creamy cauliflower soup + kale pesto and rye breadcrumbs — what I want to eat over and over these days, preferably with a giant hunk of sourdough and a well-appointed cheese board in the vicinity. Recipe link in bio — it’s a good one, simple yet nuanced with perfectly balanced flavor and texture. Stay cozy ✨
Instagram post 2172749408593345456_4473410053 Creamy Barilla Collezione Orecchiette with Roasted Butternut Squash, Kale + Toasted Rosemary Walnuts (#ad) — a nourishing bowl of pasta for these chilly autumn nights. I used @BarillaUS Orecchiette from the artisanal Barilla Collezione line. The line features premium bronze-cut pasta with a rough texture similar to homemade, allowing sauce to cling exceptionally well. The recipe for this seasonal pasta features a flavorful white garlic sauce (with a dairy-free option), sweet roasted squash and a rosemary walnut crumble for a nutty crunch. Grab a box of #barillacollezione orecchiette and make it tonight for a cozy dinner in. The recipe is in the comment below! #PassionForPasta
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