Baked Salad · i am a food blog

The cooked salad is the more comfortable salad cousin and wearing the cardigan.

It becomes super cold outside, which means that all the foods I want to eat are warm and comfortable. But what about salads!? I could never abandon the crunch and the variety of flavors and textures in the salad. When it is cold, digging in a refreshing salad does not quite have the same sensations. Enter: cooked salad. What is cooked salad, ask yourself? Read the rest, my friend, and I will tell you everything you need to know.

What is cooked salad?

Consider the cooked salad as a more comfortable salad cousin and bearing the cardigan. Lots of vegetables roasted in the oven, curly cabbage and chewing darling in the oven, and a toasted sesame sauce-sauce vinaigrette, cooked salad is everything you want in a healthy and comfortable dish. Really, all the cooked salad is a hot salad full of roasted vegetables in the oven. This particular salad is inspired by Justine Doinon Cooked salad because as she says, it’s the season of the cooked salad!

This salad baked with curriculum and Brussels is my favorite of all time. I love the way you can do it in advance, with the dressing, and it’s getting better and better. It is the perfect preparation. The kale and grated Brussels cabbage remain generous and hold the vinaigrette and nothing goes bankrupt or becomes soft and sad. The delicate roasted squash is soft and tender, the apples are crunchy, the cucumbers are a fresh freshness, the carrots add color and the almonds in slices are the hazelnut kiss on the top. I almost always add a roasted chicken breast for proteins, but you can jump it or make tofu if you are a vegan. Honestly, this salad is one of my favorite things of all time to do and eat.

How to make cooking salad

1. Prepare the ingredients for the salad. Let’s wrap the cabbage and Brussels cabbage, cube the Delicata squash, shred the carrot, slice the cucumber and cut the apple into mats.
2. Cook items that need cooking. Mix the curly cabbage, germs and crush them with oil and season with salt and pepper. Roast the squash in an oven at 400 ° F for 20 minutes. Turn the heat to 450 ° F and add the curly cabbage and the germs to the baking sheet and continue to roast for 10 minutes or until the kale and the germs are hot and faded and the squash is tender of the fork.
3. Make the vinaigrette. While everything is roasted, whisk with rice vinegar, soy sauce, mirin, neutral oil, sugar and grilled oil oil. Taste and season with salt and pepper and set aside.
4. Assemble. Mix all the ingredients in a large bowl, but save apples, cucumber, carrots and almonds for the garnish.
5. Dress. Dress the salad according to the taste – you might not need all the vinaigrette. I tend to dress my salads on the lighter side, I generally make a half-portion of vinaigrette. This salad is all about you, so dress accordingly!
6. Garnish. Finish by garnishing the top of the salad with the reserved toppings and take advantage of it!

Ingredients of the cooked salad

• Brussels cabbage and cabbage – These guys are the essentials of the salad and they are incredible because they are full of nutrients and have an incredible taste when roasted. They become a little withered, a little clear and very delicious.
• delicate squash – Delicata is my favorite fall squash of all time and when you roast it, the flavor and the texture cannot be beaten. Finding small delicate nuggets in this salad is like finding small gold nuggets.
• Cucumber, apple and carrots – These three elements add freshness and crunch as a counter to our hot green vegetables.
• Slices almonds – I love the flavor of the almonds cut / trenched. In one way or another, they are more puff past, more crunchy and have more flavor than ordinary almonds.
• bandage – This vinaigrette is a simple but addictive mixture of Japanese rice vinegar, soy, mirin, sugar and grilled sesame oil. It is light and tangy and full of Umami. It allows salad ingredients to shine while bringing the flavor. If you don’t have a mirin (a sweet Japanese rice wine that is easily available in the Asian aisle or online), you can leave it aside or add more rice vinegar and touch more sugar.

How to roast the delicate squash

1. Wash and dry The delicates then cut the stems.
2. Two in length and use a spoon to remove the seeds and the pulp.
3. Slice in 3/4 inch The half moons then cut pieces.
4. Squash With oil and assistance with salt and pepper.
5. Squash Parts on a baking sheet lined with parchment paper and bake for 20 minutes at 400 ° F. Give a squash mud, then turn the heat to 450 ° F and roast for 5 to 10 minutes or until tender and slightly caramelized.

How oven cabbage for the salad

1. Wash and dry Cabinet.
2. Cut the central stems With an office knife or tear the stem leaves. The stems are difficult – you can throw them away.
3. Ride the leaves In a tight roll and decide in fine ribbons.
4. Kiss With a little oil and season with salt and pepper.
5. Spread out and cook On a parchment paper doubled on a baking sheet bordered for 10 minutes at 450 ° F until it is withered and hot.

How to roast the germs of Brussels for the salad

I love Brussels germs in the salad – they are just like tiny cabbage. To shred the germs: wash, cut the ends, cut in half, place the cut side on the cutting board and finely slice at the cross level. Discard them with oil, season with salt and pepper, then roast them on the same pan as the curly cabbage for 10 minutes at 450 ° F until it is slightly withered and hot.

What to serve with the baked salad

I like this salad as a meal, but it makes an excellent accompaniment dish for proteins such as:

Good season of cooked salad!
XOXO Steph

Oven baked salad

The cooked salad is the more comfortable salad cousin and wearing the cardigan.

Service 6

Preparation time 20 minutes min

Cook time 40 minutes min

Total time 1 hour hour

• 1-2 little delicate squash sown and chopped
• 2 clusters kale favorite dinosaur / lacinato, finely shreddedabout 8 cups
• 1 kg Brussels sprouts shreddedabout 6 cups
• 1/4 cup Rice vinegar
• 2 tablespoon I am sauce
• 2 tablespoon undermine
• 2 tablespoon neutral oil
• 1 tablespoon sugar
• 1 tablespoon grilled sesame oil
• 1 cucumber slice
• 1 apple Fuji preferred, Put in matches
• 1 carrot shredded
• 1/4 cup Slices almonds

• Heat your oven (or the air fryer) at 400 ° F. Mix the delicate cubes with a little oil and season with salt and pepper. Extended on a large baking sheet lined with parchment paper. Bake for 20 minutes then remove from the oven.

• Turn the oven (or the air fryer) up to 450 ° F. Mix the curly cabbage and the germs in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicates on one side of the baking sheet and add the curly cabbage and the germs. Bake for 10 minutes or until the kale and germs are hot and withered and the delicates are tender. Remove from oven and let cool slightly.

• While vegetables are riding, make the vinaigrette. In a cup or a liquid measurement bowl, whisk the ingredients of the vinaigrette, taste and adjust.

• In a large bowl, mix the squash, kale, germs, cucumber, Fuji apple and carrots. Dress up uniformly with a taste and garnish with almonds in slices. Appreciate!

Nutritional

Oven baked salad

Amount by portion

Calories 231
Fat calories 83

% Daily value *

Fat 9.2g14%

Saturated fat 1.2 g8%

Cholesterol 0.01 mg0%

Sodium 410mg18%

Potassium 919mg26%

Carbohydrates 29.7 g10%

Fiber 6.6g28%

Sugar 11.9g13%

Protein 7.4g15%

* The daily values ​​percent are based on a diet of 2000 calories.