Roasted Winter Vegetable Salad
Some feel produce is scarce this time of year, but I disagree. I love cruciferous vegetables, fennel, and all the many types of citrus. If you get creative, this season can be so delicious and nourishing.
When the weather turns cold, energetically we need to think the opposite, warm, to keep our bodies healthy and our vitality strong. Winter is not the time of year to be consuming lots of raw vegetables, smoothies, or juices. Instead our bodies and digestive system prefer warm cooked foods. In the depths of winter, I long for a summer salad, so meeting in the middle, I think a warm winter salad.
I created this recipe as a side dish for Thanksgiving and it was such a hit with family and friends that the recipe is continuously requested and enjoyed when brought to gatherings. It’s simple because everything can be made ahead and easily tossed together room temp the next day. Or if you are looking for an easy weeknight meal, here it is!
The salad pairs beautifully with a soft boiled egg or a seared piece of salmon.
DRESSING
1 Tbsp stone ground mustard
2 lemons zested and juiced
1/4 cup good quality olive oil
S + P to taste
QUICK-PICKLED ONIONS
1/2 cups apple cider vinegar
1 Tbsp coconut sugar or maple syrup
1 1/2 tsp kosher salt
1 red onion thinly sliced
ROASTED VEGGIES
1 fennel bulb, frond and stems removed, thinly sliced with knife or mandolin
1 lb brussel sprouts , ends trimmed and halved
1 Tbsp olive oil
salt & pepper to taste
Preheat oven to 450.
Toss fennel and brussel sprouts with olive oil and S+P. Spread out between two sheet pans lined with parchment paper. Roast until golden and crispy, roughly 20-25min.
SALAD
1-2 bunches of dino kale, stems removed and chopped
1/4 cup toasted slivered almonds
2 oranges, supremed
handful of pickled onions
First prep your onions: Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. Pickled onions are great made ahead of time and last in the fridge for weeks, add to other dishes!
Prep your salad dressing. Taste and adjust seasoning, maybe adding more acid or salt.
Toast your almonds for 5ish minutes in the oven. Be careful not to burn!
Prep your salad: Massage kale leaves with a little bit of dressing or a squeeze of fresh lemon juice. Break down leaves until tender. Add warm roasted veggies, orange supremes, pickled onions, and almonds. Toss with dressing. Season with salt & pepper. Add a fresh squeeze of lemon or a splash of ACV for brighter acidity. Enjoy!
