Escarole Salad with Roasted Beets & Apples

Ingredients

Salad

• 1 large head escarole, washed and chopped

• 3 medium beets, peeled and cut into ¾-inch wedges

• 1 crisp apple, thinly sliced

• ½ cup toasted walnuts, roughly chopped

• 3–4 oz goat cheese, crumbled

• 3 green onions, finely diced

Dressing

• 3 tbsp extra-virgin olive oil

• 1½ tbsp apple cider vinegar

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• ½ tsp kosher salt

• Freshly ground black pepper

Instructions

1. Heat oven to 425°F. Toss beets with a little olive oil and salt. Roast on a sheet pan for 30–40 minutes, turning once, until tender and lightly caramelized. Let cool slightly.

2. Whisk together olive oil, cider vinegar, lemon juice, Dijon, honey, salt, and several grinds of black pepper.

3. Put the chopped escarole in a large bowl. Add about ⅔ of the dressing and toss well, making sure the dressing gets into the leaves.

4. Add the warm or cooled beets, sliced apple, red onion, and walnuts. Toss gently.

5. Scatter goat cheese over the top and drizzle with the remaining dressing.