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RECIPES BY COURSE
RECIPES BY PRODUCT
Crispy Red Peppers
ROASTED SWEET POTATO, CRANBERRY AND WALNUT SALAD
For the Salad:
1 cup Fresh Gourmet® Cranberries and Glazed Walnuts
1 sweet potato, peeled and cut into 1/2 inch cubes
1 small sweet onion, diced
1 tbsp olive oil
1 tsp sea salt
1 cup roasted skinless chicken breast, cut into 1/2 inch cubes
6 cups loosely packed Mesclun salad greens
2 carrots, grated
Sage mustard vinaigrette:
3 tablespoons white wine vinegar
1 tbsp brown mustard
1 tsp honey
5 leaves of fresh sage, minced
1 tbsp minced shallot
1/4 cup extra virgin olive oil
salt and pepper to taste
Preheat oven to 400°F. Toss sweet onion and sweet potato in olive oil and sea salt. Spread potatoes and onions on a sheet tray and bake for 40 minutes. Remove from oven and allow to cool completely.
While potatoes and onions are cooling whisk the vinegar, mustard, honey, sage and shallots in a large bowl. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
In another bowl, combine the cooled sweet potatoes and onions with Fresh Gourmet® Cranberries and Glazed Walnuts, chicken breast, Mesclun salad mix and grated carrots. Toss with vinaigrette and serve.
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