While John was on a business trip this week, I made this roasted salad to have on hand for various meals throughout the week. With all of the green ingredients, it’s very healthy but the dressing makes it a delicious winner too.
I was craving brussels sprouts (weird, maybe?) so that formed the basis of this “salad.” I also had some kale in the fridge that needed to be used, so I roasted both of these with sea salt, pepper, and smoked paprika.
I also had a lot of celery, a can of chickpeas, and nutritional yeast that my friend gave me to try. (If you’re unfamiliar with nutritional yeast it’s yellow flakes of deactivated yeast, which sounds disgusting, but I promise it tastes nutty and cheesy. Since there’s no dairy or gluten in it, however, it’s a perfect substitute for other condiments or cheese.) I also love dijon mustard, so I made a batch of Bread and Wine‘s Basic Vinaigrette to mix in with everything.
This might seem like a random assortment of items, but I promise this will make an excellent side dish for dinner. Or have it with a fried egg for lunch like I did!
Roasted Greens “Salad”
12 ounces of brussels sprouts, washed, stems cut off, and quartered (keep any leaves that fall off while chopping)
2 cups kale, washed, stems removed, torn into bite-sized pieces
1 head celery, washed and thinly sliced horizontally
1 can chickpeas, rinsed and drained
2 Tbsp. nutritional yeast
1/4 cup balsamic vinegar
1/2 cup olive oil
2 Tbsp. Dijon mustard
1/4 tsp sea salt
1/8 tsp ground pepper
- Preheat oven to 400 degrees. Toss brussels sprouts, any brussels sprouts leaves that fell off when chopping, and kale pieces in olive oil, sea salt, pepper, and paprika. I did all this to taste, but you don’t want to drench it in oil, just enough to lightly coat. You also don’t want to over-season so start with just a sprinkling of the spices.
- Spread brussels sprouts and kale mixture out evenly on a baking sheet. Bake for 15 minutes or until starting to brown, tossing after 10 minutes. After 10 minutes you can taste and see if more seasoning is needed. Remove from oven and let cool on baking sheet (this will help the brussels sprouts crisp up).
- Combine dressing ingredients (balsamic vinegar, olive oil, dijon mustard, salt, and peper) in a mason jar. Shake until combined. (You will have extra dressing leftover so enjoy it over salads throughout the week.)
- In a large bowl combine celery and chickpeas. Add brussels sprouts/kale mixture and stir to combine. Toss nutritional yeast and 3 Tbsp. of dressing in with veggies. Toss to coat.