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
Disclaimer: H-I-V.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100 percent accurate because the recipes have not been professionally evaluated nor have they been evaluated by the US FDA.
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