Oregon Blackberry Winter Salad In a Jar

Sturdy winter greens, hearty red bulgur, roasted root vegetables, crunchy nuts, and creamy chevre —all topped off with tangy-sweet Oregon blackberry vinaigrette! This easy and portable Oregon Blackberry Winter Salad In a Jar is not only so beautiful that it practically begs to be eaten, but it’s also packed to the rim with nutrition and flavor. Best of all, it won’t wilt in the dressing. Bring this to work to help you hit your health goals and save money; or bring it to a picnic, party, or potluck.

Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog
voodooandsauce.com

oregon berries heather arndt anderson oregon blackberry jarred winter salad

Ingredients

For the Blackberry Vinaigrette

1 C fresh or frozen/thawed Oregon blackberries
1 T minced shallots
2 T honey
2 T red wine vinegar
¼ t black pepper
½ t kosher salt
¼ C hazelnut, walnut, or olive oil

For the Jarred Winter Salad

3 medium-sized beets, cut into 1” cubes
2 medium-sized sweet potatoes, cut into 1” cubes (leave the skins on!)
1 T olive oil
1 t kosher salt
½ C red bulgur
1 ½ C low-sodium vegetable broth (or water + a teaspoon of kosher salt)
1 T chopped parsley
1 C finely chopped broccoli
1 C finely chopped kale
¼ C pumpkin seeds, pistachios, and/or sunflower seeds
¼ C crumbled goat cheese

Preparation

For the Blackberry Vinaigrette

Step 1
Put all the ingredients but the oil in a blender and puree for 30 seconds.
Step 2
With the blender running, add the oil in a stream until creamy.
Step 3
Set aside ½ cup for the salad recipe below. Store remainder in the refrigerator in a jar with a lid.

For the Jarred Winter Salad

Step 1
Preheat the oven to 375° and while it’s warming up, spread the beets and sweet potatoes onto a baking sheet, drizzle them with olive oil, and sprinkle on the salt. Roast for 10-15 minutes, give them a stir-flip with a spatula, then roast an additional 10-15 minutes, or until the tip of a knife easily pierces the flesh.
Step 2
While the veggies are roasting, cook the bulgur. In a medium saucepan over medium heat, lightly toast the grains by stirring them around in the hot pan (you can add a little olive oil if you like), then add the vegetable stock or water and bring to a boil. Cover and reduce heat to low, then cook for 10 minutes, or until the grains are tender. Add the parsley and fluff with a fork.
Step 3
Dividing the ingredients evenly between two wide-mouth quart jar, begin layering the vegetables in the jar as pictured: broccoli, beets, bulgur, kale, sweet potatoes, seeds/nuts, and goat cheese.
Step 4
You can either pack the Oregon blackberry vinaigrette in a separate half-pint jar or you can add the dressing immediately — the jars look prettier if you leave the dressing off, but salad will be much more delicious if you allow it to absorb the vinaigrette for a few hours. This salad won’t wilt in the dressing, even if left for a couple days.