Winter salad

American · Salad · 25 min · Serves 4

A bright, hearty salad that actually satisfies in the cold months—crisp greens and roasted vegetables tossed with a warm bacon vinaigrette and topped with creamy goat cheese. It's the kind of salad that feels like comfort food, not an afterthought, and comes together in about 30 minutes.

Ingredients

• 8 cupsmixed bitter greens (kale, endive, radicchio)
• 1 lbBrussels sprouts, halved
• 2 mediumbeets, cut into wedges
• 6 slicesbacon, chopped
• 3 tbspred wine vinegar
• 1 tbspDijon mustard
• 1 tsphoney
• 4 ozgoat cheese, crumbled
• ½ cuptoasted walnuts, chopped
• salt and pepper

Method

1. 1

   Preheat oven to 400°F. Toss Brussels sprouts and beets with a pinch of salt and pepper, spread on a baking sheet, and roast for 25–30 minutes until golden and tender.

   25–30 min

2. 2

   While vegetables roast, cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove and set aside, leaving 2 tablespoons of fat in the pan.

   8 min

3. 3

   In the same skillet, whisk together red wine vinegar, mustard, honey, and a pinch of salt and pepper. Warm over low heat for 1 minute, then remove from heat.

   1 min

4. 4

   Place greens in a large bowl and toss with warm vinaigrette until lightly coated.

5. 5

   Divide greens among four plates. Top with roasted vegetables, crispy bacon, goat cheese, and walnuts. Serve right away.