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February 7, 2014 ·

Chevre Roasted Vegetable Salad

Food· Lunch· recipes· salads· What's 4 dinner

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Chevre Roasted Vegetable SaladI am always coming home from eating out and trying to recreate whatever fabulousness it was that I just ate.  Do you ever do that?  One of my favorite restaurants in Grand Rapids is Marie Catribs, for many, many reasons, far too many to count.  This salad has been on the menu, I dare say, since the beginning.  It’s called The Chev.

 

IMG_1909I don’t normally fix many salads, especially in the winter, salad seems like a summer food to me, but with this new eating plan of mine I’ve got to do it.  I’ve got to make the SALADS!!  I WANT TO make the COOOKIES and eat the COOKIES but.  Chicken butt.  Could someone please make a kale power salad that tastes like a double chocolaty chip cookie?

Please?  Pretty please with chocolate chips on top.

chevreroastedvegetablesaladOK, I’ve said my peace…now back to “the” salad.  I order it every time I’m at Marie Catribs.  I just can’t bring myself to order anything else.  I looove it.  So I thought I had best not be holding back on my peeps any longer I need to share THE salad with you!

 

[print_this]

Chevre Roasted Vegetable Salad
serves 1 person, or two if you making side salads

3 cups Mixed Greens
1 1/2 cups Roasted Root Vegetables
2/3 cup large toasted Whole Walnuts
1 Green Onion, cut into thin slices
1/2 cup crumbled Chevre (goat cheese)
2 tablespoons Balsamic Glaze (no time to reduce balsamic vinegar? use it straight up!)
fresh cracked pepper

Layer above ingredients on a plate or in a shallow bowl in order given. Drizzle with balsamic glaze and give it a few cracks of pepper grab a fork and enjoy!

Note: This salad is also amazing with grilled salmon or chicken on top!

[/print_this]

 

Don’t let the balsamic glaze hold you back; any vinaigrette that has a balsamic vinegar base will work just fine as a dressing for this salad.  I actually have used balsamic vinegar straight up many times.

I hope you get a chance to enjoy this salad with a warm cup of tea! (and a cookie 😉 )

Have a great weekend, Sheila

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Next Post: Walnut and Butternut Squash Quinoa Salad with Ginger & Tarragon Vinaigrette »

Reader Interactions

Comments

  1. Teri Smyth says

    February 7, 2014 at 11:32 am

    okay. you got my attention with the mention of a cookie. Shame on me.
    The salad looks delish!
    thx for sharing

    • Sheila says

      February 7, 2014 at 5:35 pm

      HA! Well if you ever do come up with a green salad that tastes like a cookie, please share! In the meantime I guess this is the next best thing 😉 Have a great weekend! Sheila

  2. Maureen | Orgasmic Chef says

    February 7, 2014 at 10:01 pm

    I would order this every time I had the chance. I’d also go to any restaurant that sounded like cat ribs just because I thought it was cool.

    Now about the cookies…

  3. joanna says

    February 8, 2014 at 7:10 pm

    Love the use of root vegetables, reminds me of home in some way, a must try

Trackbacks

  1. The Art of Making Salad -Berry and Nut Salad says:
    July 20, 2016 at 10:14 am

    […] Chèvre Roasted Vegetable Salad […]

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