Ode To Vermont Salad Recipe

Name: Ode To Vermont Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vinaigrette:; 2 tablespoons maple syrups; 1 tablespoon coarse grain mustard; 1/4 cup white wine vinegar; 1/2 cup olive oil; 1 small shallot, minced; 1 pinch kosher salt; 1 pinch freshly ground black pepper; For the salad:; 1 bunch of kale (curly or Tuscan); 1 packet Brussels sprouts, halved or quartered and roasted; 5 slices of thick cut bacon, cooked; 1 cup cooked barley; 1/4 cup sliced almonds, toasted; 1 chicken breast, cooked and chopped or ripped; 1 handful dried cranberries; 2 radishes, sliced; Parmesan cheese, for serving

Servings: persons

For the vinaigrette:
2 tablespoons maple syrups
1 tablespoon coarse grain mustard
1/4 cup white wine vinegar
1/2 cup olive oil
1 small shallot, minced
1 pinch kosher salt
1 pinch freshly ground black pepper
For the salad:
1 bunch of kale (curly or Tuscan)
1 packet Brussels sprouts, halved or quartered and roasted
5 slices of thick cut bacon, cooked
1 cup cooked barley
1/4 cup sliced almonds, toasted
1 chicken breast, cooked and chopped or ripped
1 handful dried cranberries
2 radishes, sliced
Parmesan cheese, for serving

1
To make the vinaigrette: In a mixing cup or small bowl, add the maple syrup, mustard, shallot, white wine vinegar, and olive oil. Whisk vigorously until everything is emulsified. Add salt and pepper for seasoning.
2
To make the salad: Rip or cut your kale into bite-sized pieces, place in a salad bowl and drizzle with a little olive oil. Massage the oil into the kale, until the kale is slightly softened.
3
Add the bacon, chicken, Brussels sprouts, barley, almonds, cranberries, and radishes to the kale. Toss it all with a few tablespoons of your vinaigrette (you'll have leftovers), serve with a dusting of Parmesan and enjoy!

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the vinaigrette:, 2 tablespoons maple syrups, 1 tablespoon coarse grain mustard, 1/4 cup white wine vinegar, and more.

Yes, Ode To Vermont Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ode To Vermont Salad

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