Make room on the holiday table for more fresh vegetables. This is a hearty salad perfect for cool weather, and pairs well with other traditional flavors of Thanksgiving and Christmas. Slightly bitter flavors of the greens and acidity of the dressing will cut the richness of some other holiday favorites (looking at you sweet potato casserole).

Feeds 6-8 as a side dish. Vegan and gluten free. Fairly quick to throw together but the rutabega does need roughly 60 min to roast. Good at room temperature but wait until ready to serve to add dressing.

• Medium bunch of Frisse
• 1 small radicchio
• 2 small-medium rutabaga
• ? oz package of baby bella mushrooms
• two small leeks
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• juice of 1/2 a lemon
• 1 1/2 T agave syrup
• 1 tsp dijon mustard
• 1 garlic clove
• 1 T rosemary needles
• 1 tsp salt
• black pepper

Preheat oven to 375. Wash frisse and radicchio and set aside to dry. Prepare the rutabaga for roasting by removing each end, and using a peeler, peel off the outer waxy layer. Cut each rutabaga into 1/2″ cubes, toss with a little oil and dash of salt and pepper. Spread on a lined and roast for close to 1 hour. Check after 30 min and toss around. Try to prevent rutabaga from getting too soft. After rutabaga is in the oven, remove the root end of leeks and wash well, making sure layers are free of dirt. Remove green end and slice the white portion in 1/4″ circles. Leave circle mostly intact for roasting to prevent burning. Place in a bowl. Slice mushrooms and add to the same bowl. Toss with a little oil and salt and spread on a lined baking sheet. Roast in preheated oven for 40-45 min, watching to not let the mushrooms shrivel too much. Tear 3-4 handfuls of frisse into managable pieces. Remove core from radicchio and thinly slice. To make dressing combine olive through pepper and blend or whisk vigorously. Lightly toast walnuts in a dry pan on the stove. Just before serving, combine frisse, radicchio, rutabaga, mushrooms and leeks in a large serving bowl. Add dressing (you may not need all of the dressing), and toss. Top with toasted walnuts and dried cranberries.