Balsamic Maple Miso Glazed Root Vegetable Salad

Name: Balsamic Maple Miso Glazed Root Vegetable Salad
Yield: 10
Ingredients: 24.0oz Hellmann's® Classics Balsamic Vinaigrette 6 x 32 oz; 1.0cup Miso paste; 0.5cup Maple syrup; 5.0lbs Assorted Root Vegetables (butternut squash, carrots, parsnips, turnips, celery root), peeled and cut into 1-inch cubes; 1.0lb Shallots, peeled and sliced; 2.0Tbsp Fresh thyme, chopped; 0.0bags Salt and Pepper, to taste; 10.0cups Red Swiss chard, cut into ribbons; 10.0cups Cooked wild rice blend; 1.5cups Prepared Balsamic Maple Miso Dressing; 0.75cup Tahini; 1.5cups Feta cheese crumbles; 0.67cup Scallions, sliced

Balsamic Maple Miso Glazed Root Vegetable Salad – - Recipe

A colorful assortment of roasted, glazed butternut squash, carrots, parsnips, turnips and celery root over a blend of wild rice and red chard. Tossed in balsamic maple miso dressing and topped with salty feta.

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Prepare the Balsamic Maple Miso Dressing

Hellmann's® Classics Balsamic Vinaigrette 6 x 32 oz 24.0 oz
Hellmann's® Classics Balsamic Vinaigrette 6 x 32 oz
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Miso paste 1.0 cup
Maple syrup 0.5 cup

Prepare the Roasted Vegetables

Assorted Root Vegetables (butternut squash, carrots, parsnips, turnips, celery root), peeled and cut into 1-inch cubes 5.0 lbs
Shallots, peeled and sliced 1.0 lb
Fresh thyme, chopped 2.0 Tbsp
Salt and Pepper, to taste

Prepare the Salad

Red Swiss chard, cut into ribbons 10.0 cups
Cooked wild rice blend 10.0 cups
Prepared Balsamic Maple Miso Dressing 1.5 cups
Tahini 0.75 cup
Feta cheese crumbles 1.5 cups
Scallions, sliced 0.67 cup

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Preparation

Prepare the Balsamic Maple Miso Dressing
- In a bowl, whisk together Hellmann's® Classics Salad Dressing Balsamic Vinaigrette with miso and maple syrup. Set aside.
Prepare the Roasted Vegetables
- Combine all vegetables and shallots in large bowl and toss with enough Balsamic Maple Miso Dressing to coat (about 2 cups). Add chopped thyme, salt and pepper. Toss well to combine.
- Arrange on parchment lined sheet pan. Season with salt and pepper. Roast in 400° oven until tender and browned, about 15 minutes. Remove and cool.
Prepare the Salad
- For each portion, combine 1 cup Swiss chard with 1 cup cooked wild rice blend. Toss with 2 Tbsp. Balsamic Maple Miso Dressing.
- Place chard and rice mixture into bowl. Top with 1.5 cups roasted vegetables. Drizzle with additional dressing as needed.
- Drizzle with 1 Tbsp tahini and top with feta and sliced scallions.