Nourish
Roasted Winter Vegetable Salad
This hearty winter salad from Jenna Beaugh at Eat, Live, Run will make the perfect healthy lunch or festive side dish at your holiday dinner. Read on to get the details from Jenna herself.
This delicious salad is a great way to stay healthy this season! It’s practically a multi-vitamin in a bowl and is filling enough to be a full meal. Roasted vegetables are my very favorite, and they’re even better paired with the kale, pomegranate seeds, and a light and zesty citrus dressing in this salad.
To make preparation even easier, roast your veggies the evening before. I suggest that you have some with dinner and save leftovers for this tasty salad. The Brussels sprouts, broccoli, and butternut squash are merely recommendations—you could also use cauliflower, sweet potato, or any other favorite root vegetable here. I think I could eat this salad every day for lunch and be completely satisfied.
Roasted Winter Vegetable Salad
serves 2
Ingredients:
1 small head broccoli, chopped into florets
About 14 Brussels sprouts, halved
1/2 medium butternut squash, peeled and chopped into 1/2″ cubes
1/4 cup pomegranate seeds
1 small bunch kale, preferably lacinato, washed and chopped, ribs removed
1 bunch mixed salad greens
1/4 cup shredded Parmesan cheese (optional)
2 tsp. extra-virgin olive oil
3 Tbsp. extra-virgin olive oil (for the dressing)
Juice of 1/2 orange
Juice of 1/2 lemon
Small squeeze of honey
Small pinch of sea salt and pepper
Directions:
1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper. Place the broccoli florets, halved Brussels sprouts, and butternut squash on the baking sheet and drizzle with two teaspoons olive oil. Toss to coat. Place in the oven and roast for about 30 minutes, tossing halfway through.
2. When the veggies have finished roasting, remove from the oven and let cool.
3. Make the dressing while the vegetables cool. Mix together the olive oil, orange juice, lemon juice, honey, salt, and pepper in a small dish or jar. Mix well until combined and smooth. Pick out the citrus seeds if necessary.
4. To assemble the salads, divide the chopped kale and salad greens between two large bowls. Top with roasted veggies, pomegranate seeds and cheese, if using. Toss both salads well, and drizzle dressing over both.
Want to get to know Jenna better? Sadie and Jenna recently spent an afternoon together in the kitchen. Check it out.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
This hearty winter salad from Jenna Beaugh at Eat, Live, Run will make the perfect healthy lunch or festive side dish at your holiday dinner. Read on to get the details from Jenna herself.
This delicious salad is a great way to stay healthy this season! It’s practically a multi-vitamin in a bowl and is filling enough to be a full meal. Roasted vegetables are my very favorite, and they’re even better paired with the kale, pomegranate seeds, and a light and zesty citrus dressing in this salad.
To make preparation even easier, roast your veggies the evening before. I suggest that you have some with dinner and save leftovers for this tasty salad. The Brussels sprouts, broccoli, and butternut squash are merely recommendations—you could also use cauliflower, sweet potato, or any other favorite root vegetable here. I think I could eat this salad every day for lunch and be completely satisfied.
Roasted Winter Vegetable Salad
serves 2
Ingredients:
1 small head broccoli, chopped into florets
About 14 Brussels sprouts, halved
1/2 medium butternut squash, peeled and chopped into 1/2″ cubes
1/4 cup pomegranate seeds
1 small bunch kale, preferably lacinato, washed and chopped, ribs removed
1 bunch mixed salad greens
1/4 cup shredded Parmesan cheese (optional)
2 tsp. extra-virgin olive oil
3 Tbsp. extra-virgin olive oil (for the dressing)
Juice of 1/2 orange
Juice of 1/2 lemon
Small squeeze of honey
Small pinch of sea salt and pepper
Directions:
1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper. Place the broccoli florets, halved Brussels sprouts, and butternut squash on the baking sheet and drizzle with two teaspoons olive oil. Toss to coat. Place in the oven and roast for about 30 minutes, tossing halfway through.
2. When the veggies have finished roasting, remove from the oven and let cool.
3. Make the dressing while the vegetables cool. Mix together the olive oil, orange juice, lemon juice, honey, salt, and pepper in a small dish or jar. Mix well until combined and smooth. Pick out the citrus seeds if necessary.
4. To assemble the salads, divide the chopped kale and salad greens between two large bowls. Top with roasted veggies, pomegranate seeds and cheese, if using. Toss both salads well, and drizzle dressing over both.
Want to get to know Jenna better? Sadie and Jenna recently spent an afternoon together in the kitchen. Check it out.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
