I love a good salad. But as the weather continues to cool down, a salad can seem like the least appealing dinner choice. It’s hard to eat cold food in a cold house! However, I do live in the mountains so if I used cold weather as an excuse not to eat my greens, then I would be one poorly nourished blogger.
Just because a salad is on the menu for dinner, doesn’t mean you can’t add warm elements to give it a bit more comfort-appeal. I generally do not like cooked green (they get way too wilty and soggy), but I do like to top my greens with warm, cooked foods. This salad is a perfect example of what I’m talking about and definitely something I could eat on even the coldest of Colorado evenings.
Warm Bean & Brussel Sprouts Salad (makes 3-4 servings)
- 2 cups brussel sprouts, quartered
- ½ Onion, thinly sliced
- 1 can white beans
- 1 green apple, diced
- ½ cup chopped walnuts
- Greens (I used spinach + spring mix)
- Dressing: balsamic vinegar, oil, mustard, garlic powder
- Preheat oven to 400. Prep brussel sprouts and onion. Drizzle lightly with olive oil, salt, and pepper. Roast in the oven for 25 minutes, or until sprouts are tender and a little crispy.
- Meanwhile, combine beans, apple, and walnuts in a bowl. Prepare dressing by whisking ingredients together (I just do it one serving at a time, to taste, which is usually about 1-2 tsp. olive oil, 1-2 tbsp. vinegar, a squirt of mustard, and a shake of garlic powder).
- Once the veggies in the oven are done, mix them with the beans and apples.
- Plate your greens and pour the veggie mixture on top. Dress and serve.
If you want a little more oomph with your meal, try serving the mixture over some cooked brown rice pasta.