Roasted Romanesco Salad
User Reviews
5.0
21 reviews
Excellent
Roasted Romanesco Salad
Report
You’ll love this easy Roasted Romanesco Salad recipe. The roasted vegetable is served with lettuce, crispy shallots and toasted walnuts, then drizzled with a flavorful lemon garlic vinaigrette for a healthy, tasty vegan salad.
Share:
Ingredients
- 1 head of romanesco
- 1 tablespoon oil
- ½ teaspoon sea salt
- Juice of ½ a lemon
- For the crispy shallots
- 3 shallots finely sliced
- 1 tablespoon oil
For the lemon and garlic vinaigrette
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons fresh lemon juice
- 1 clove garlic minced
- ¼ teaspoon Dijon mustard
- ¼ teaspoon each salt and pepper
To serve
- 2 cups (100g) mixed lettuce leaves
- 2 tablespoons chopped parsley
- ½ cup (50g) walnuts
Instructions
- Preheat the oven to 425F / 220C.
- Cut the romanesco cauliflower into florets, then gently toss with the oil and salt.
- Spread onto a roasting tray and roast for 15 minutes or until the edges begin to brown. Remove from the oven and allow to cool.
- Mix all the dressing ingredients together well.
- Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant, set the toasted walnuts aside.
- Add the shallots to the pan along with 1 teaspoon of oil and cook, stirring often, until they begin to char.
- Divide the lettuce between the plates, top with the roasted romanesco, charred shallots, toasted walnuts and parsley. Drizzle lightly with the lemon and garlic vinaigrette.
Notes
- When toasting the walnuts, be sure to check on them often as they will toast up quickly and can burn fast.
- Cut the romanesco cauliflower into even pieces to ensure everything roasts at the same time.
- Any leftover dressing can be used as a marinade.
- Add the parsley and lettuce last as the warm romanesco will wilt them slightly.
- Variations
- Instead of walnuts, add some chopped pecans to the final salad.
- Add a pinch of cayenne to the dressing for a slightly spicy kick.
- Shred up some carrots or purple cabbage to toss in along with the lettuce for an extra crunchy salad that is full of nutrients and color.
- Top it with some fresh chopped dill.
- Toss the salad in with some cooked pasta for a delightful pasta dish.
- Replace the lemon juice in the dressing with red wine vinegar for a zesty flavor.
- For a stronger onion taste, use red onions instead of shallots.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
2g
(10%)
Sodium
302mg
(13%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
349IU
(7%)
Vitamin C
6mg
(7%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Sodium | 302mg | 13% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Sweet Potato Rainbow Salad with Lime Crema
American, International, Vegetarian, gluten-free
4.9
(159 reviews)
