If I had to choose one thing to eat for the rest of my life, it would be salad. That might be a cheater answer since I make salads with quite an assortment of different ingredients, but you can't go wrong with crunchy greens and a tasty vinaigrette.
I know it may not feel like winter at the moment here in California, but regardless, winter vegetables are still in season. And one of my favorite salads includes a variety of roasted vegetables and a mustardy balsamic dressing. This morning at the farmers market I found some beautiful vegetables that I chopped into bite-sized pieces, tossed with olive oil, and sprinkled with salt and pepper. I spread them on parchment-lined baking sheets and roasted them in the oven at 400 degrees until tender and caramelized.
One of the best things about salads is that you don't have to measure anything. I have included rough measurements in this recipe, but honestly I tend to throw things in a bowl and go with it, so feel free to use this as a template of sorts. Ballpark-it and use whatever you like!
WINTER VEGETABLE SALAD
- 4 handfuls mixed salad greens (butter lettuce, spring mix etc.)
- 2 big handfuls chopped radicchio
- 2 tablespoons chopped herbs (parsley, cilantro, chives, scallions etc.)
- a handful of roasted broccoli florets
- a handful of roasted Brussels sprouts
- a handful of roasted cubed squash (red kuri or kabocha)
- a handful of roasted mushrooms (I prefer shiitake)
- a handful of roasted onions (yellow or red)
- 1/2 cup cooked lentils
- 1/2 avocado, cubed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- a squeeze of honey (optional)
- a pinch of garlic granules
- a pinch of onion powder
- a few grinds each of black pepper and Maldon sea salt
Combine the lettuces, herbs, vegetables, lentils, and avocado in a large bowl. Whisk the olive oil together with the remaining ingredients, and pour over the lettuce mixture. Toss to combine.