This stunning salad from The Sandbar is the perfect accompaniment for any fall feast

The Harvest Salad will be available for Thanksgiving then on the fall/winter menu at The Sandbar on Granville Island.

Ingredients

  • 2 to 3 beets (depending on size) steamed and sliced, seasoned with salt and pepper
  • 1 package of mixed greens salad
  • 4 oz goat cheese
  • 3 tablespoons dried cranberries
  • Roasted Brussels sprouts leaves (approximately ½ cup)
  • 3 tablespoons pecans, halved or chopped
  • 1 cup of cooked barley, seasoned with salt and pepper

Instructions

  1. Steam 2 to 3 beets and season with salt and pepper. Set aside to cool for 30 minutes to an hour.
  2. Cook 1 cup of barley and season with salt and pepper. Set aside to cool for 30 minutes to 1 hour.
  3. Trim outer leaves from Brussels sprouts, toss in olive oil, salt and pepper. Roast in the oven at 400° for approximately 10 minutes or until leaves are crispy.
  4. Toss mixed greens in a bowl with dressing (recipe below).
  5. Place goat cheese, dried cranberries, pecans, beets and barley in salad and toss.
  6. Add crispy Brussels sprout leaves as a garnish to the top of the salad.

Dressing (makes approximately ¾ cup)

  • 1 teaspoons honey
  • ½ tablespoon Dijon mustard
  • 1¼ tablespoons chopped shallots
  • ½ cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 clove of garlic crushed
  • Salt and pepper to taste

Serves approximately 5 people