Baked Winter Harvest Salad
This winter harvest salad is one you will keep coming back to all season long, made with seasonal produce that is perfect to staying nourished while reaching your new year goals.
Baked Winter Harvest Salad
Yield: 4-6
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Welcome back to baked salad szn! This winter harvest salad is one you will keep coming back to all season long, made with seasonal produce that is perfect to staying nourished while reaching your new year goals.
Ingredients
For the dressing
Instructions
- Preheat oven to 400° Fahrenheit and prepare three baking sheets with parchment paper. If you haven't already, remove stems from both kale and brussels. Chop kale and shave brussels to bite sized pieces.
- On a baking sheet, massage kale with olive oil and salt for three minutes, or until softened. On a second baking sheet, toss brussels with olive oil, salt, and pepper. Bake both for 15-20 minutes, or until leaves are tender and edges are crisp.
- While the vegetables roast, prepare your prosciutto on the third baking sheet. Lay prosciutto flat on the pan and roast for 10-12 minutes, or until crispy.
- In a large bowl, combine roasted kale, brussels, prosciutto, pomegranate, and parmesan.
- To make the dressing, combine lemon juice, olive oil, dijon, minced garlic, honey, salt, and pepper in a small bowl. Toss with salad.
- Serve with walnuts and more parmesan. Enjoy!
