Crispy shallots first debuted in our Roasted Squash Salad recipe and made their second appearance in our recipe for Roasted Stuffed Butternut Squash. And now they’re back in this simple 30-minute, 8-ingredient salad recipe. Let’s do this! Sliced shallots are coated in brown rice flour, salt, and pepper, and then sautéed in a little oil until lightly browned and perfectly crispy. They are paired with a slightly sweet, lemony dressing that comes together in just 5 minutes. A sprinkle of cashew parmesan cheese adds a nice cheesy flavor and depth to this recipe. Roasted garlic, crispy shallots, cashew-based parmesan cheese, and lemon vinaigrette complement each other and balance out the bite of the arugula. And for an extra special touch, add macadamia nut cheese (optional, but delicious!). We hope you’ll love this salad as much as we do! It’s: CrunchySavoryFreshFlavorfulImpressiveSuper delicious& Excellent for entertaining! If you’re into salads, be sure to check out our Roasted Squash Salad With Crispy Shallot and Balsamic Reduction, Abundance Kale Salad With Savory Dressing, Roasted Vegetable Salad With Chimichurri, Curry Roasted Fennel Salad with Rosemary Tahini Dressing, and Curried Cauliflower, Grape, and Lentil Salad. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
