Roasted parsnips, shallots, and sweet potatoes are combined with shaved brussels sprouts, then get tossed with a goat cheese, orange juice and champagne vinegar dressing for a smoky, wood-fired salad.
1 sweet potato, peeled and cut into 1/2 inch cubes
2 parsnips, peeled and cut 1/2 inch thick on the bias
4 shallots, sliced 1/4 inch thick
4 Tablespoon olive oil
kosher salt
freshly ground black pepper
2 oranges, halved
4 Ounce crumbled goat cheese
2 Tablespoon champagne vinegar
1 Pound Brussels sprouts, shaved
3/4 Cup pomegranate seeds
3 Tablespoon fresh chopped mint
1 sweet potato, peeled and cut into 1/2 inch cubes
2 parsnips, peeled and cut 1/2 inch thick on the bias
4 shallots, sliced 1/4 inch thick
4 Tablespoon olive oil
As Needed kosher salt
As Needed freshly ground black pepper
2 oranges, halved
4 Ounce crumbled goat cheese
2 Tablespoon champagne vinegar
1 Pound Brussels sprouts, shaved
3/4 Cup pomegranate seeds
3 Tablespoon fresh chopped mint