Wednesday, October 14, 2020

Fall Salad with Chocolate Vinaigrette #Choctoberfest

This salad is chock full of all the flavors of Fall and then dressed with a wonderful chocolate vinaigrette.

Welcome to Day 3 of Choctoberfest......



I'm so excited to be back again today with another savory chocolate recipe.  Chocktoberfest is an annual event led by the ladies of Triple Chocolate Kitchen and I am happy to join in the fun again this year.




You can find what the others are sharing today in the link up below and you can also enter to win a great giveaway by going to my Welcome Post.

You are invited to the Inlinkz link party!

Click here to enter

I made this salad as a first course to a Chocolate inspired dinner that included a Fish Stew I will be sharing with you on Friday and Bread that I shared with you already this week.  


Please remember to go and enter the giveaway being offered by participating bloggers.  I will be back tomorrow as Choctoberfest collides with Bundt Bakers.  See you then.





Salads, Chocolate, Vegetable Sides, Fall Flavors, Seasonal
Salads, Side Dishes
American
Yield: 4 servings
Author: Wendy Klik
Print
Fall Salad with Chocolate Vinaigrette

Fall Salad with Chocolate Vinaigrette

This salad is chock full of all the flavors of Fall and then dressed with a wonderful chocolate vinaigrette.
Prep time: 10 MinCook time: 45 Mininactive time: 45 MinTotal time: 1 H & 40 M

Ingredients

  • 6 c. mixed greens, I used baby spinach, baby romaine and arugula
  • 2 c. cubed butternut squash
  • 2 t. olive oil
  • salt and pepper, to taste
  • 1/2 c. dried cranberries
  • 1/2 c. candied walnuts
  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 1 t. cocoa powder
  • 1t. dijon mustard

Instructions

  1. Toss the squash with the olive oil, season with salt and pepper, roast in a 375* oven for 30-45 minutes, until caramelized and tender.  Set aside to cool.
  2. Place the mixed greens into a large bowl along with the cooled squash, cranberries and walnuts.
  3. Whisk together the vinegar, olive oil, cocoa, and mustard.  Season with salt and pepper.
  4. Add about 1/4 of the dressing to the vegetable in the bowl and toss to coat.  Serve with additional dressing on the side for those who want it.
  5. Leftover dressing keeps well in the refrigerator for up to a month.

Notes:

Vinaigrette recipe found at recipezazz

Calories

330.84

Fat (grams)

20.59

Sat. Fat (grams)

2.66

Carbs (grams)

37.73

Fiber (grams)

6.61

Net carbs

31.12

Sugar (grams)

22.66

Protein (grams)

3.82

Sodium (milligrams)

180.95

Cholesterol (grams)

0.00
Nutritional information is including all of the dressing onto the salad. Actual values will change according to amount of dressing used.
Created using The Recipes Generator

6 comments:

  1. You are so creative with all of the savory chocolate recipes! The salad is gorgeous!

    ReplyDelete
  2. I absolutely love that you made a savory dish with chocolate! And this salad is gorgeous and sounds right up my alley!

    ReplyDelete
  3. What a beautiful Fall salad, and you went and added chocolate to it to make it even better! Very unique and tasty looking.

    ReplyDelete
    Replies
    1. It was surprisingly good April. I will be making that vinaigrette again and again.

      Delete

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