Updated: Mar 24
On a cold November day, warm food is a must for many of us. While we love our lunchtime salads, they don't provide the comfort we need! I've tried 'warm salads' but I feel they're missing the texture I'm looking for so instead I do a combination of the two and create a warm/cold salad. For this one, I tossed roasted brussel sprouts and parsnips with some thinly sliced red cabbage and red onion and topped it with some nuts, fig and goat's cheddar.
This would be a great salad to take to work, just roast some extra vegetables for dinner the night before and put the leftovers in separate container and heat them up at work. I am really lazy when it comes to salad dressings and usually just drizzle olive oil and vinegar or lemon and then mix it all up.
Salade Tiède with Brussel Sprouts and Goat Cheese
3/4 cup of thinly sliced raw cabbage
1/4 small read onion thinly sliced
one parsnip (roasted)
1/4 steamed and/or roasted brussel sprouts
1/2 dried fig (thinly sliced)
Crumbled Goat cheese or sliced goat's cheddar
pecans and walnuts
1 dollop of pesto (optional)
Combine warm vegetables with roasted vegetables. Top with figs, cheese, nuts and pesto. Drizzle with olive oil and balsamic vinegar and mix it all up!