Winter Salad Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
314 kcal
-
Course
Salad
-
Cuisine
North American
Winter Salad Recipe
Description
This Winter Salad Recipe uses a mix of hearty greens and roasted vegetables to create a textured and flavorful dish. Brussels sprouts and broccoli are roasted with olive oil and a pinch of salt until tender and caramelized. Simultaneously, kale is baked separately to achieve crisp, chip-like pieces. These elements are combined with salad greens, halved grapes for sweetness, and toasted almonds for crunch.
The accompanying lemon tahini dressing blends tahini, fresh lemon juice, water, minced garlic, parsley, and seasoning into a creamy, tangy sauce that complements the roasted and fresh ingredients. The roasting brings out the natural sweetness in the vegetables while mellowing bitterness, and the crisp kale adds a contrasting crunch. The grapes provide bursts of juiciness, and almonds introduce a nutty texture.
This salad works well as a side dish accompanying a variety of meals or as a stand-alone light lunch due to the mix of fresh and roasted produce. The dressing can be prepared in advance and stored, making assembly convenient. Toasting almonds in the oven adds aroma and depth to the salad components.
To toast almonds, place them in a baking dish in the oven for 5 to 6 minutes until fragrant. The lemon tahini dressing can be doubled and kept refrigerated to use with other salads during the week, providing a versatile sauce option beyond this salad.
Ingredients
- ½ lb Brussels sprouts cut in half
- 1 head broccoli cut into small florets
- 3 teaspoons olive oil divided
- ½ teaspoon salt divided
- 1 bunch kale stem removed and torn into pieces
- 5 ounces salad greens
- 1 cup grapes cut in half
- ½ cup almonds toasted, slivered
Lemon Tahini Dressing
- ¼ cup tahini
- ¼ cup lemon juice fresh is best
- ¼ cup water cold
- 2 cloves garlic very finely minced
- 1 tablespoon parsley finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper. Place the brussels and broccoli on one baking sheet and toss with 2 teaspoons of olive oil and ¼ teaspoon of salt. Roast for 25 minutes, mixing the veggies around once halfway through.
- Toss the kale with the remaining 1 teaspoon of olive oil and ¼ teaspoon of salt, then place it on the other baking sheet in a single layer. Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through.
- While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl.
- Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine.
- When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top. Toss then serve right away.
Notes
- Toast almonds for 5-6 minutes in the oven until fragrant to enhance their flavor.
- Double the lemon tahini dressing recipe to keep extra in the fridge for other salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 314kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 529mg | 22% |
| Potassium | 1185mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 5144IU | 103% |
| Vitamin C | 241mg | 268% |
| Calcium | 214mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
