I have this thing where I LOVE salads, and really crave them…but when it gets the slightest bit cold out I forget how much I love them and only want warm things. Which, does not typically describe a salad. We really needed a solution. Baking lettuce? Not so great. But baking kale, Brussels sprouts, and cabbage to make them nice and crispy? Fantastic! Add in crispy butter beans and quinoa? Even better! Mix in some pomegranate and pickled onions? Amazing! Toss with a delicious salad dressing? PERFECTION!
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-6810160167642232"
crossorigin="anonymous"></script>Recipe
Serves: 1-2 bowls as main, 2-3 bowls as a side
Cook Time: 30 minutes
Ingredients:
- 2-2 1/2 cups brussels sprouts
- 1 1/2 cup kale
- 1 1/2 cup purple cabbage
- 2 tbsp olive oil
- Juice from 1/2 a lemon
- Salt
- Pepper
- 1/4 cup quinoa, cooked
- Pomegranate
- Pickled onions
- Salad dressing
- Crispy butter beans
Instructions:
- Preheat oven to 350
- Finely slice/shave brussels sprouts, cabbage, and kale
- Add to a bowl with olive oil, lemon juice, salt, and pepper. Toss well until coated
- Place on a half of a baking sheet in an even layer
- In a small bowl, mix cooked quinoa, olive oil, lemon juice, and salt
- Spread quinoa on the other half of the baking sheet
- Bake for 5-10 minutes until everything is crispy
- Assemble your bowl, toss with my put-on-everything salad dressing, and enjoy!