Roasted Pineapple Salad with Sherry Vinaigrette

Name: Roasted Pineapple Salad with Sherry Vinaigrette
Ingredients: 1 cup extra virgin olive oil; ⅓ cup sherry vinegar; ¼ teaspoon hot mustard (optional); 2 cloves garlic, minced; ½ teaspoon ground white pepper; 1 teaspoon white sugar; Sea salt flakes; Cracked black pepper; 6 ounces spring mix; 1 ounce radicchio, loosely torn; 16 cherry tomatoes, halved; ½ cup sliced black olives; 1 12 ounce can chickpeas, thoroughly rinsed and drained; ½ red onion, finely chopped; 1 ½ cups roasted pineapple chunks (frozen pineapple can be used, just thaw and drain before baking); 1 small English cucumber, peeled, seeded, and cut into small cubes

eatsplendid.com

This roasted pineapple salad recipe is both hearty and delicious—plus, it's full of good-for-you ingredients that make eating healthy an easy choice!

View full recipe on eatsplendid.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatsplendid.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Parchment paper
Pastry brush
Mixing bowl
Whisk
Serving bowl

Ingredients

1 cup extra virgin olive oil
⅓ cup sherry vinegar
¼ teaspoon hot mustard (optional)
2 cloves garlic, minced
½ teaspoon ground white pepper
1 teaspoon white sugar
Sea salt flakes
Cracked black pepper
6 ounces spring mix
1 ounce radicchio, loosely torn
16 cherry tomatoes, halved
½ cup sliced black olives
1 12 ounce can chickpeas, thoroughly rinsed and drained
½ red onion, finely chopped
1 ½ cups roasted pineapple chunks (frozen pineapple can be used, just thaw and drain before baking)
1 small English cucumber, peeled, seeded, and cut into small cubes