Roasted Winter Vegetable Salad

MEAL TYPE: Salad, Side Dish

MAKES 2 SERVINGS

This hearty winter salad from Jenna Beaugh at Eat, Live, Run will make the perfect healthy lunch or delicious side dish for dinner.

INGREDIENTS

1 small head broccoli, chopped into florets

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

PRINT | EMAIL

INSTRUCTIONS

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.
When the veggies have finished roasting, remove from the oven and let cool.
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.
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.

0 people have left a comment. Join the conversation!

NEXT IN SIDE DISH

NEXT IN Salads