Warm Winter Salad
It’s easy during cold winter months to turn to comfort food, but often, comfort food equates to unhealthy options.
Salads to me are a summer food so to resolve that problem I took some of my favorite vegetables and created something that is both satisfying and healthy.
This is something you can top with your favorite protein.
Prep time: 10 minutes
Cook time: 20-25 minutes
Warm winter salad ingredients
- 1 small red onion
- 12 ounces Brussel sprouts
- 4 cups chopped broccoli
- 8 Cups spinach
- 1 14 ounces can of garbanzo beans (drained and patted dry)
- 1 lemon
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon cumin
Prep and cooking directions
- Preheat oven to 425 degrees Fahrenheit.
- Line sheet pan with parchment paper.
- Cut the stem from broccoli, then cut into bite-size pieces.
- Cut onions into 1/2 inch wedges.
- Cut Brussel sprouts by removing ends and then cutting in half.
- Combine beans, veggies with lemon zest, salt, pepper, cumin, olive oil, balsamic vinegar, juice of half of the lemon in a bowl and toss till evenly coated.
- Spread out on a baking sheet and bake for 20-25 minutes or until veggies are tender and beginning to brown on the edges.
- Place in a bowl with 2 cups of spinach and enjoy.
The remainder of the pan can be portioned out and saved for other meals for 3 days.
- calories: 219
- carbohydrate: 33g
- cholesterol: 0mg
- fiber: 13g
- monounsaturated fat: 3g
- potassium: 989mg
- protein: 13g
- saturated fat: 1g
- sodium: 996mg
- sugars: 6g
- total fat: 6g
- trans fat: 0g
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