agrodolce

This eggplant agrodolce salad is super easy to make and is one of Nicky Reimer's seasonal favorites for spring.

Eggplant agrodolce with quinoa, almonds and feta

(200 grams) cooked quinoa

parsley leaves

mint leaves

(80 grams) roasted almonds, chopped

sheep’s feta, sliced

medjool dates, pitted, chopped

green chilli, thinly sliced

Extra virgin olive oil,

tbs balsamic vinegar

tbs sherry vinegar

tsp caster sugar

olive oil

eggplants,

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When hot salad season starts (and yes, it&#39;s a thing) this Baked Kale Salad with Crispy Quinoa is the only one I want. All the vegetables are roasted in the oven, and the quinoa is toasted to a crispy perfection. It&#39;s the perfect balance of flavors and a great way to pack vegetables into your meal.

Baked Kale Salad with Crispy Quinoa

lacinato kale

green cabbage

quinoa

red onion

sage

rosemary

honey

water

red wine vinegar

chili oil

Olive oil

Salt & pepper

Preheat the oven to 450°F. Cook your quinoa per package instructions, or in a rice cooker with a 2:1 ratio of water to quinoa.

Remove the core from the cabbage, then thinly slice the cabbage and kale. Spread them out evenly on separate baking sheets, one for cabbage, one for the kale.

Drizzle both the kale and cabbage with avocado oil and season with salt and pepper. Roast the cabbage at 450°F for 20-23 minutes or until golden and slightly crisp. For the last 5-7 minutes of baking, add in the kale to bake.   Remove both vegetables from the oven and turn the oven down to 375°F.

Add the quinoa to a baking sheet and cover with chili oil. Season with salt to taste and toss. Roast this for 20 minutes, stirring halfway through until the qunioa is slightly golden and lightly crisp.

While the quinoa is baking, make the agrodolce dressing. Thinly slice the red onion and place it in a bowl. Whisk together the honey and water. Put a pan or small pot on medium heat and add a small splash of oil. Add in the sage leaves and the rosemary sprig. Pour in the honey mixture (it should slightly fizz), and stir until it thickens, about 1 minute. Add a pinch of salt and the vinegar. Stir again and let the mixture simmer slightly for 1-2 minutes. Remove the sage and rosemary and pour this over the red onion. Stir to combine.

Toss together the kale, cabbage and red onion agrodolce. Pile this generously into a bowl.

When the quinoa is out of the oven, sprinkle it liberally on top of the salad and serve warm!

This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot.

Roasted Fennel &amp; Brussels Sprout Salad with Fig Balsamic

fennel

Brussels sprouts (thinly sliced)

Diamond Crystal kosher salt

black pepper

butter beans

Chili oil (such oil

balsamic vinegar

black figs (halved, see notes for substitutes)

garlic

red pepper flakes

Preheat the oven to 400°F. Evenly stagger apart two shelves.

Scatter the thinly sliced fennel on one baking sheet and the Brussels sprouts on another. Drizzle both with olive oil and season with salt and pepper.

In a food processor, add the beans and pulse a few times. Fluff with a fork to create a bean &quot;crumble&quot; of sorts. Transfer this to a lined baking sheet and drizzle with 2 tablespoons of the chili oil. Evenly scatter the beans out and season with a pinch of salt.

Roast the fennel and sprouts on the top rack of the oven. Take the sprouts out after 15 minutes or when you see their edges start to brown. Take the fennel out after 20-25 minutes, or when the edges start to brown as well

Roast the beans on the bottom rack for 20-25 minutes, stirring halfway through. It may seem like a paste at first, but cook until they brown and dry out, becoming golden and almost breadcrumb-like.

While everything is roasting, make the dressing.

Set a small pan over medium heat and add the balsamic vinegar, honey, figs and rosemary. Season with a liberal pinch of salt and a few cracks of black pepper. Bring to a simmer, and let the vinegar reduce by almost half, 10-12 minutes.

Halfway through the dressing&#39;s cooking time, begin to mash the figs into the dressing. They should start to fall apart, and you can leave some pieces whole and some mashed in. Add the garlic and red pepper flakes and continue to stir.

When the dressing is thick enough that you can run your spatula along the pan and see the bottom for a few seconds, remove it from the heat. Remove the rosemary sprigs and discard. Taste and season with salt and pepper, it should be slightly sweet but acidic.

Add the fennel to the baking sheet with the sprouts and pour over the dressing. Mix to combine.

To serve, pile into two bowls and scatter with the beans. Serve right away.

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Top 3 agrodolce recipes from across the web

The most viewed agrodolce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant agrodolce with quinoa, alm...

Baked Kale Salad with Crispy Quinoa

Roasted Fennel &amp; Brussels Sprou...

The most viewed agrodolce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Roasted Fennel & Brussels Sprou...