Balsamic Brussels & Apple Carrot Crunch
When it comes to baked salads, it’s all about balance. And this salad sure strikes it. Warm, savory balsamic-roasted Brussels sprouts pair with crisp, juicy apples. Hearty shredded carrots add heft to a heaping mound of baby spinach. Creamy goat cheese and earthy, toasted pecans soften tangy, honey vinaigrette—for a delectable dance of warm/cold, crunchy/smooth, healthy/delicious in every single bite.
- Active Time:
- 20 min
- Total TIME:
- 30 min
- SERVINGS:
- 4
Ingredients
- 1 pound Taylor Farms Brussels Sprouts, halved
- 1 cup Taylor Farms Shredded Carrots
- Handful of Taylor Farms Baby Spinach
- 1–2 apples, thinly sliced
- 1–2 tablespoons olive oil
- 1–2 tablespoons balsamic vinegar (to taste)
- Salt and pepper, to taste
- ½ Cup crumbled goat cheese
- ½ Cup toasted pecans
For the Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
Directions
- Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). In a bowl, toss Brussels sprouts with olive oil, salt, pepper, and balsamic vinegar. Spread on a baking sheet and roast for 20–25 minutes, until browned and crisp on the edges.
- Prepare the Raw Mix: While the sprouts roast, combine the thinly sliced apples, baby spinach, and shredded carrots in a large bowl.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Combine: Remove the roasted Brussels sprouts from the oven. Immediately place them on top of the raw apple-carrot mix.
- Dress & Toss: Drizzle the vinaigrette over the warm sprouts and raw ingredients, then toss gently to combine.
- Finish & Serve: Top with crumbled goat cheese and toasted pecans, if desired. Crisp, diced bacon will work, too. Or why not all of the above? Either way, serve warm and enjoy!
What is it about Warm Salads?
A salad doesn’t always have to be served fresh out of the fridge. There’s something especially satisfying about pairing chilled greens with fresh-out-of-the-oven roasted vegetables and still-steaming grains, like couscous, barley, or a wholesome brown rice. It’s called a Warm Salad or Baked Salad, and it’s a hearty, satisfying way to make your salad greens a little more comfort food, a little less cold crunch.
“Baked? Salad?” Might sound like an oxymoron, but it’s an intersection of two different things that are just meant to be together. Baked salads feature warm ingredients combined with cooler elements for contrast. Imagine a crisp bed of arugula, topped with just-roasted sweet potatoes, sautéed beets, or grilled mushrooms, plus warm quinoa or farro, then topped with chilled gorgonzola and fresh grape tomatoes.
And of course, feel free to add a protein, like hot grilled meats or fish, or poached eggs,
Punchy dressings make the mix of hot and cold come together. Warm ingredients, cooked to a certain softness, absorb flavors better, so vinaigrettes with bold mustards, bright citrus, fresh ground pepper, and even garlic do a good job of cooling down the hot.
However you toss it, baked salads are balance—and a balanced meal—in a bowl.
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