Winter Salad
I love a good salad. This is a salad that I put together based on what was in the fridge. It has become a favorite this winter. The amount of each ingredient is all based on how many people you are having so I am just going to list the items.
Mixed Greens
Brussel Sprouts – cut in half and pan fried
Broccolli Rabe – chopped and pan fried
Acorn Squash – cut squash in half, scoop out seeds, slice into 1/4" pieces, mix with olive oil and kosher salt and bake at 350 until browned. Put it on a cookie sheet lined with parchment paper.
Sliced almonds
Manchego cheese – shaved
Pomegranite seeds
Dressing:
1 Tbsp. Dijon mustard, 3 Tbsp. White Balsamic Vinegar, 1 Tbsp. Soy Sauce, 1 tsp. Honey, 1/2 cup of more of Olive Oil. Take all the ingredients and whisk. Slowly add in the oilve oil continuing to whisk until the dressing get thick. Add kosher salt for taste.
Comments (Archived):
Yum…biggest thing I noticed (well not really the biggest) moving from LA to NYC is that in LA they really get salads. As meals.
Totally agree. The salads in LA are the best. I wish the salads in NYC were on as many menus and thought of like a meal
I love salads year round!I typically find myself trying to loose more weight just after New Years – so i think I tend to eat more around this time of the year.Love the ingredients you listed.
Yum! Thanks for sharing this one. Great use of BSprouts.
Nice ingredients. I’ve always like brussels sprouts, but didn’t crave them until I had them grilled.My daughter seems to have inherited my, and my mother’s, adventurous culinary awareness. She introduced me to oven-browned beets. I never would have imagined! I’ll bet those would go well in your salad as well.Manchego is wonderful — a favorite of mine. NY sharp cheddar is a substitute. And how about feta?Thanks for continuing to kickstart our tastebuds.