Are you looking for something lighter, healthier and nutritious after enjoying all the holiday treats? Give this roast winter salad a try, your body will thank you.
Key to success, with this roast winter salad.
This roast winter salad is a medley of flavors and textures that blend beautifully. The roasted Brussels sprouts, garbanzo beans, yellow peppers, and tomatoes add a fresh and hearty flavor to enhance the salad. I toss the Romain lettuce leaves in Organicville Sun-dried Tomato and Garlic Vinaigrette. I believe to be the key to success, it has a rich tangy flavor that gives this salad delicious depth.
To tie everything together, I add luscious drizzle of balsamic glaze over the salad, infusing it with a sweet and tangy richness. This glaze elevates the flavors, adding a touch of sophistication and depth that transforms the salad into a culinary delight.
Serve this salad warm or at room temperature, making it a versatile dish for gatherings or as a wholesome side. It’s a wonderful balance of hearty roasted vegetables and vibrant flavors, perfect for embracing the winter season! With every forkful, you experience a delightful medley of flavors – the crunch of Brussels sprouts, the creaminess of garbanzo beans, the sweetness of peppers, the tang of tomatoes, and the richness of balsamic glaze. It’s a celebration of winter’s bounty, captured in a single dish that’s as nourishing as it is delicious.
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Roast Winter Salad
Description
The Roasted Winter Salad is a great option for a hearty, savory, sweet, and nutritious meal that everyone will love.
Ingredients
1 cup brussels sprouts, quartered
1/2 a can garbanzo beans, drained, rinsed and pat dry
1/4 orange or yellow bell pepper, sliced
8–10 Grape tomato, cut in half
olive oil
salt & pepper
1/2 tsp slapyamama cajun seasoning (optional)
1 head of romaine lettuce, chopped
organicville Sundried Tomato & Garlic Vinaigrette
1/2 a fresh lemon
Balsamic Glaze
1/4 cup cheese (whatever you like or have on hand, Italian grated cheese blend, feta, goat cheese, or blue cheese)
Instructions
- Preheat oven to 400°
- On a baking sheet, line with parchment paper.
- Add brussels sprouts, garbanzo beans, and bell peppers.
- Drizzle with olive oil
- Sprinkle salt, and pepper
- On the brussels sprouts and garbanzo beans sprinkle slapyamama.com, cajun seasoning (optional)
- Put cookie sheet in the oven to roast for 15-20mins
- On a small baking sheet line with parchment paper and add tomatoes.
- Toss tomatoes in olive oil, salt, and pepper.
- Add to oven to roast the last 7 mins
- In the meantime chop one head of romaine lettuce
- Toss leaves with organicville.com Sundried Tomato & Garlic Vinaigrette
- Squeeze 1/2 of a fresh lemon.
- Add roasted veggies to lettuce
- Drizzle with balsamic glaze.
- Top with your cheese of choice
Notes
You can also add some roasted nuts or steak as well.
