Winter Salad Recipe
This Winter Salad is a favorite of mine when it's cold outside. It's based loosely on my crispy kale salad recipe, where kale chips add crunch. In this one, I round it out with sweet grapes, toasted almonds, and more roasted vegetables.
Ingredients
- ½ lb brussels sprouts, cut in half
- 1 head broccoli, cut into small florets
- 3 teaspoons olive oil, divided
- ½ teaspoon salt, divided
- 1 bunch kale, stem removed and torn into pieces
- 5 ounces salad greens
- 1 cup grapes, cut in half
- ½ cup slivered almonds, toasted
Lemon Tahini Dressing
- ¼ cup tahini
- ¼ cup lemon juice, fresh is best
- ¼ cup cold water
- 2 cloves garlic, very finely minced
- 1 tablespoon finely minced parsley
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the brussels and broccoli on one baking sheet and toss with 2 teaspoons of olive oil and ¼ teaspoon of salt. Roast for 25 minutes, mixing the veggies around once halfway through.½ lb brussels sprouts, 1 head broccoli
- Toss the kale with the remaining 1 teaspoon of olive oil and ¼ teaspoon of salt, then place it on the other baking sheet in a single layer. Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through.1 bunch kale
- While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl.5 ounces salad greens, 1 cup grapes, ½ cup slivered almonds
- Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine.¼ cup tahini, ¼ cup lemon juice, ¼ cup cold water, 2 cloves garlic, 1 tablespoon finely minced parsley, ¼ teaspoon EACH: salt and pepper
- When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top. Toss then serve right away.
Notes
Toasting almonds: The almonds can be toasted in the oven along with the veggies. Put them in a small baking dish in your oven for 5-6 minutes or until they start to smell fragrant.
Salad dressing: This is a wonderful salad dressing to keep on hand for other salads throughout the week. I often double the recipe and keep the rest in a jar in my fridge.
Serving: 1 serving = ¼ of the recipe, Calories: 314kcal, Carbohydrates: 34g, Protein: 14g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 529mg, Potassium: 1185mg, Fiber: 9g, Sugar: 11g, Vitamin A: 5144IU, Vitamin C: 241mg, Calcium: 214mg, Iron: 4mg