{"id":6678,"date":"2014-10-30T06:03:41","date_gmt":"2014-10-30T12:03:41","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6678"},"modified":"2014-10-30T06:03:41","modified_gmt":"2014-10-30T12:03:41","slug":"fall-vegetable-salad-with-dill-vinaigrette","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/10\/30\/fall-vegetable-salad-with-dill-vinaigrette\/","title":{"rendered":"Fall Vegetable Salad with Dill Vinaigrette"},"content":{"rendered":"

Last week I had lunch with a good friend at a place called Local Foods in Houston<\/a>. \u00a0They have 2 locations now and we visited the newer one on Kirby for the first time. \u00a0This location has more seating and boasts a lovely outdoor space. \u00a0The weather cooperated perfectly making for a lunch I’d gladly repeat every day if I could. \u00a0We split a pork sandwich and their fall harvest salad. \u00a0The salad was so delicious that I knew I’d be trying to recreate it at home.<\/p>\n

\"Fall<\/a><\/p>\n

While I am sure there was more in this salad that I couldn’t quite pinpoint or remember when I made a grocery list, I knew that is had broccoli, cauliflower, roasted brussels sprouts, pomegranate seeds, sunflower seeds and goat cheese. \u00a0We chose to add chicken to ours at the restaurant, but it would’ve been just as incredible without it. \u00a0You could leave out the chicken for a vegetarian salad or if you’re serving this as a side salad, or add it if you’re serving as a main course.<\/p>\n

\"Fall<\/a><\/p>\n

One of my favorite parts about this salad was the dressing. \u00a0Again, I know mine isn’t the same as Local Foods, but the dill in the dressing stood out to me and really brought out all the delicious flavors of the salad. \u00a0So I made a dill vinaigrette to dress this salad. \u00a0And it’s pretty special. \u00a0I’ll be making it again.<\/p>\n

Make sure to use fresh dill and parsley in the dressing and chop them very fine. \u00a0As with all homemade salad dressings, you can adjust the flavors to your liking. \u00a0Add more or less honey (I found this to be on the sweet side) add more salt, some cracked pepper, or more garlic if you’d like. \u00a0Shaking dressing up in a small mason jar is an easy way to make and store the dressing.<\/p>\n

\"Dill<\/a> \"Dill<\/a><\/p>\n

The amounts below are enough for 2 to 4 salads, depending on how big you make them and who’s eating. \u00a0After prepping all the vegetables they can be refrigerated for use later on, so you can easily enjoy this salad for lunches during the week by simply tossing the ingredients together when you’re ready.<\/p>\n

\"Fall<\/a> \"Fall<\/a><\/p>\n

Salads at our house are almost always greens, carrots, celery, tomatoes, dried cranberries and nuts if I have them around. \u00a0I love that this salad has so much stuff in it that I’ve never thought of putting in to a salad! \u00a0It’s delicious. \u00a0You can make it for one or for a large group. \u00a0And it’s a great fall salad with the roasted brussels and sweet pops from the pomegranate seeds. \u00a0And of course there is goat cheese. \u00a0Thank God for goat cheese! \u00a0I hope you try this salad.<\/p>\n

\"Fall<\/a><\/p>\n

Fall Vegetable Salad with Dill Vinaigrette<\/h3>\n

Inspired by Fall Harvest Salad from Local Foods<\/p>\n

Ingredients<\/em><\/p>\n

For the Salad<\/p>\n