It’s January, which means a lot of people are looking to amp up the veggie content in their diets. If you happen to be eating more salads right now, make sure to put this one in your rotation.
This salad was inspired by one we had at a family dinner at Boston Pizza over the holidays. Their salad had roasted Brussels sprouts and kale and was quite good. But I always want to improve on sodium and fats from vegetable oils so the food you’re eating at home offers the most bang for your nutritional buck.
Don’t be dismayed by having to roast the Brussels sprouts, get them going first and by the time the rest of your veggies are prepped and in the bowl, they’ll be done! Try for organic vegetables if possible and opt for raw, rather than roasted seeds.
Roasted Brussels sprout and beet salad with poppy seed dressing
20-25 Brussels sprouts, chopped and roasted
1 shallot, sliced
1 Tbsp extra virgin olive oil
1 beet, peeled and grated
1 large carrot, peeled and grated
2 heads romaine, washed and chopped
3 radishes, chopped
One handful raw sunflower seeds, pumpkin seeds and dried cranberries
Preheat your oven at 400℃. Remove outer leaves and brown stem bottom from your sprouts. Chop into pieces (almost like large shreds) and combine with olive oil, freshly ground pepper and shallot. Spread flat on parchment lined baking sheet and roast for about 30 minutes till the smallest pieces begin to brown. While they’re cooking prep your other veggies and toss in a large mixing bowl. Once the Brussels sprouts are done, toss them into the bowl, add dressing and throw on your seeds and cranberries.
Poppy seed salad dressing
1/2 C extra virgin olive oil
1 shallot, finely grated
1/8 C rice wine vinegar
1/8 C apple cider vinegar
1/2 Tbsp maple syrup
1 Tbsp poppy seeds
1/2 tsp salt
1-2 tsp mustard
2 tsp mayonnaise
Combine all ingredients in a glass jar and whisk to combine.