Maybe it’s that the holidays just passed or that I am trying really hard to stick to my “eat healthier” new year resolution, but around this time of year I crave something a little different, something a little fresher; a little brighter and crunchier. One of my favorite things to whip together is delicious winter salad.
The spring and summer months provide a bounty of fresh produce that are ideal for salad making, but that doesn’t mean winter has nothing to offer on the salad front. It’s just a matter of getting creative and picking from the freshest seasonal ingredients—think winter greens, cauliflower, Brussels sprouts and butternut squash. Healthy, hearty and oh, so tasty!
This year, Sauce Pizza and Wine gathered the freshest seasonal ingredients for their Winter Roasted Vegetable Salad. Cauliflower, butternut squash, and Brussels sprouts permeate a flow of supreme freshness, while topping it off with candied walnuts and dried cranberries for a sweet taste.
We can’t think of a better way to indulge during this winter season than with this aptly named dish.
WINTER ROASTED VEGETABLE SALAD Serves 1 – 2
– 4.5 oz champagne vinegar
– 1 cup canola oil
– 2 ¾ tbsp white granulated sugar
– 1 ¾ tbsp honey
– 1 ¾ tbsp dijon mustard
– A pinch of kosher salt
– A pinch of fresh ground pepper
Whisk or blend all ingredients except for oil together. Once everything is well combined, keep whisking or blending and slowly drizzle in the oil until all of it has been added.
– 3 oz Brussels sprouts – cut in half and roasted
– 3 oz cauliflower florets – roasted
– 3 oz butternut squash – roasted
– 3 cups of spring mix – whole
– 1 tbsp cranberries – dried
– 1 tbsp walnuts – candied
Separately roast Brussels sprouts, cauliflower florets and butternut squash. Once cooled off, combine your roasted vegetables with three cups of spring mix and toss with champagne vinaigrette (to taste). Top your salad with dried cranberries and candied walnuts.