A couple weeks ago, I discovered an amazing salad while on a business trip in Sonoma. I was eating dinner at El Dorado Kitchen and had ordered their mixed green salad. It doesn’t sound like much, but it was so good! I wanted to recreate this salad at home, so I took of a picture of the ingredients listed on the menu. My version has a few (slight) variations from the original recipe, but I think it might be a little healthier!
Ingredients
Method
- Preheat oven to 375°F.
- Slice the brussels sprouts in half and place on a baking sheet. Drizzle a little olive oil on the baking sheet and sprinkle with salt. Mix up the brussels sprouts on the pan so everything is coated evenly.
- Bake brussels sprouts in the oven for 30 minutes.
- While the brussels sprouts are baking, mix together 1 cup of white distilled vinegar with 2 tablespoons of sugar. Add your sliced red onions to the mixture and let sit for 30 minutes (or longer if desired).
- In a salad dressing shaker, mix together all of the ingredients for the dressing. Place in fridge until it's closer to serving time.
To Assemble the salad:
- Tear up the red leaf lettuce and place in a medium/large serving bowl. Add the butternut squash noodles to the mixing bowl (these do not need to be cooked). Add your walnuts and shredded cheese into the salad mixture. Once the brussels sprouts are done cooking, add those into the salad mixture. Finally, add your pickled red onions to the salad.
- Just before serving, add freshly ground pepper (to taste) and dressing to the salad. Toss the salad together until the entire mixture is evenly coated with dressing.
- Plate the salads.
I hope y’all enjoy the salad as much as we do! We’ve made it three times already, and I’m sure it will continue to be a summer staple around here. Cheers!
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