Harvest Fall Salad with Caramelized Shallot Dressing

Ingredients

• wild rice blend180 g
• sweet potatoes — peeled and cubed400 g
• Brussels sprouts — shredded or thinly sliced340 g
• extra-virgin olive oil — divided125 ml
• shredded rotisserie chicken300 g
• pecans — chopped55 g
• pomegranate arils55 g
• shallots — thinly sliced80 g
• garlic clove — minced1 ea
• sherry vinegar60 ml
• Dijon mustard1 tbsp
• honey — 1 tbsp28 g
• chopped fresh rosemary1 tsp
• kosher salt — 1 ¼ tsp; divided7.5 g
• black pepper — divided0.75 tsp

Method

1. Preheat oven to 425°F (220°C). Prepare wild rice blend according to package instructions in salted water until tender. Set aside.
2. Toss sweet potatoes in 1 to 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper on a large rimmed baking sheet. Roast for 20 minutes, tossing once halfway through. Toss sweet potatoes and add Brussels sprouts to baking sheet. Drizzle with 2 Tbsp. olive oil and remaining 1/2 tsp. salt and 1/4 tsp. black pepper; toss to coat. Roast for 10 more minutes.
3. Meanwhile, prepare Caramelized Shallot Dressing: heat 2 Tbsp. olive oil in a small or medium skillet over medium heat. Add sliced shallots and sauté for 2 minutes. Slightly reduce heat and continue cooking until shallots are nicely caramelized, about 6 more minutes. Stir in garlic during final minute. Remove pan from heat and allow to slightly cool.
4. Transfer caramelized shallots, garlic, and residual cooking oil to a small blender or container for immersion blending. Add remaining 3 Tbsp. olive oil, sherry vinegar, Dijon mustard, honey, rosemary, salt, and pepper; blend until smooth. (If the dressing needs thinning, add an extra 1 Tablespoon of olive oil.)
5. Assemble salad by combining cooked wild rice, roasted sweet potatoes and Brussels sprouts, shredded chicken, pecans, and pomegranate arils in a large bowl. Add dressing and toss to combine. Serve warm or closer to room temperature.