This warm salad is perfect for your winter night. Chock full of high folate and high antioxidant ingredients, you may actually feel yourself getting healthier as you eat it. And you will enjoy every bite.
Roasting vegetables brings out their natural sweetness. Try it with ANY vegetable to make it delicious (or just plain tolerable in some cases).
Roasted Greens Salad with Balsamic Drizzle
2 heads broccoli, crowns cut into 2" chunks and stem discarded
3 cups kale leaves, chopped into 3-4" pieces, stems discarded
1 lb small/medium Brussels sprouts, stemmed and halved
2 Tbsp olive oil
1/4 tsp seasoning salt
1/2 tsp fresh ground black pepper
1 shallot, sliced
1/2 tsp olive oil
3/4 cup balsamic vinegar
2 tsp dijon mustard
1 tsp honey
For greens, preheat oven to 400 degrees. In a large bowl toss prepared greens with olive oil, seasoning salt, and pepper. Transfer mixture onto a large baking sheet and spread evenly, placing kale leaves toward the center of the sheet. Place sheet on middle rack of oven and bake for 20-25 minutes, checking and flipping vegetables every 8-10 minutes to ensure kale does not burn. When Brussels sprouts are soft, remove from oven.
For drizzle, add olive oil to a small saucepan and heat over medium-high heat. Add shallot and saute until softened. Add balsamic vinegar and whisk in mustard and honey. Heat to a low boil for 8-10 minutes, until mixture has reduced to coat the back of a spoon. Remove from heat.
To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture.
Nutrition Info per 1 cup vegetables with drizzle: 148 calories, 6.5 g fat, 5 g protein, 16 g carbohydrates, 4 g fiber