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Harvest Salad

This salad is a medley of delicious veggies.

35 mins
10 Serving(s)
Harvest Salad


Harvest Salad

  • 1 lemon
  • 1½ lb Brussel sprouts, cut lengthwise in half
  • 3 tbsp Schnucks extra-virgin olive oil
  • ¼ tsp salt
  • ¼ tsp groujnd black pepper
  • 1 pkg baby arugula
  • 1 bag hearts of romaine
  • 1 red onion, thinly sliced
  • 1 pkg crumbled blue cheese
  • 1 pkg dried tart cherries
  • ½ cup roasted and salted pumpkin seeds (pepitas)

Maple-Mustard Dressing

  • 1 orange
  • ¼ cup Schnucks apple cider vinegar
  • ¼ cup Schnucks extra-virgin olive oil
  • ¼ cup Schnucks pure maple syrup
  • 1½ tbsp Schnucks Dijon mustard
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ⅓ tsp Schnucks ground allspice


  1. Prepare Harvest Salad: Preheat oven to 400°F. From lemon, squeeze 1 tablespoon juice into medium bowl; add Brussels sprouts, oil, salt and pepper; toss to coat. On large rimmed baking pan, evenly spread Brussels sprouts. Roast 30-35 minutes or until golden brown and edges become crisp, stirring once halfway through cooking.
  2. Meanwhile, prepare Maple-Mustard Dressing: From orange, squeeze 2 tablespoons juice into small bowl. Add remaining dressing ingredients; with whisk, stir until well blended.
  3. To serve, with whisk, stir dressing. In large bowl, toss arugula, romaine and onion with dressing until evenly coated. Top with cheese, cherries, pumpkin seeds and warm Brussels sprouts.

Nutrition Facts

268 Calories Per ServingFat: 16gSaturated Fat: 4gCholesterol: 8mgSodium: 354mgCarbohydrates: 26gFiber: 5gSugars: 17gProtein: 8g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe