When my friend cooked dinner for me recently, I was amazed at the simplicity of the ingredients, yet the complex taste of the dish. I didn’t have to travel to a high-end Manhattan restaurant to find “one of the best salads I’ve ever eaten,” as I proclaimed. Nope, it was right there in a Brooklyn apartment kitchen where I watched simple and in-season come together for a filling, healthy supersalad.
By combining the earthiness of broccoli, cauliflower, butternut squash and Brussels sprouts with the tanginess of pomegranate seeds and balsamic, this dish incorporates the right ingredients at the right time and packs a surprising flavor. This sassy salad serves two as a main dish but can also serve four as a side dish.
PrintSimple Winter Salad
- Total Time: 55 minutes
- Yield: 2 servings as a main dish, 4 servings as a side dish 1x
Description
This vibrant winter salad combines earthy roasted vegetables with tangy pomegranate seeds and balsamic vinegar for a healthy, flavorful main dish.
Ingredients
- 1 head romaine
- 1 small bunch Brussels sprouts (about 15 bulbs)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups cubed butternut squash
- 3 handfuls shaved Brussels sprouts
- 1 cup slivered almonds
- 1/2 cup pomegranate seeds
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine the Brussels sprouts bulbs, broccoli florets, and cauliflower florets. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
- In a separate baking dish, combine the cubed butternut squash and shaved Brussels sprouts. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Place both baking dishes in the oven and roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, wash and chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
- Once the roasted vegetables are done, allow them to cool slightly before adding them to the salad bowl with the romaine lettuce.
- Add the slivered almonds and pomegranate seeds to the salad bowl.
- Drizzle the balsamic vinegar over the salad and toss everything together until well combined.
- Serve immediately as a main dish for two or a side dish for four.
Notes
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Feel free to substitute other nuts or seeds for the slivered almonds. The salad can be served warm or at room temperature. Adding grilled chicken or tofu can make it a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 150 mg
- Fat: 20 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 10 grams
- Cholesterol: 0 mg
This looks great! The fam will have to try it :)
Looks delicious!
Love your cv, very funny!