baked salad

This salad lives up to its name, with roasted shaved brussels sprouts, soft and hearty squash, a bright pomegranate dressing and chili almonds to pull it all together. This recipe makes four servings, which is perfect for meal prep or a cozy dinner for a few.

Shaved Brussels Sprouts Salad with Pomegranate Dressing &amp; Chili Almonds

quinoa

squash

Brussels sprouts (thinly sliced)

olive oil

Diamond Crystal kosher salt

coconut milk (unsweetened)

100% pomegranate juice (unsweetened)

rice vinegar

cilantro leaves (finely chopped)

garlic

ginger

birds eye chilies (thinly sliced, separated)

almonds

pomegranate seeds (optional,

Evenly stagger two racks apart in the oven and preheat to 400°F.

Cook the quinoa according to package instructions and set aside.

Add the squash to one baking sheet and the brussels sprouts to another. Drizzle both with olive oil and season with salt. Mix to coat everything well.

Add the squash to the bottom rack and the sprouts to the top rack of the oven. Bake for 20 minutes, remove the brussels sprouts and let the squash bake an additional 10-15 minutes or until golden brown on the bottoms.

While the vegetables are roasting, prepare the dressing. In a small bowl whisk together the coconut milk, pomegranate juice, vinegar, cilantro, garlic and ginger. Add in two of the sliced chilis and a generous pinch of salt and mix. Taste and add more salt and vinegar as preferred. Set aside.

In a pan over medium heat, add a drizzle of olive oil and the remaining sliced chilies. Cook for 30 seconds, then add the almonds and mix to coat. Toast the almonds for 2-3 minutes or until they are a shade darker and fragrant.

Add the quinoa in with the almonds, season with a pinch of salt and mix to combine.

When the vegetables are out of the oven, add them all to one baking sheet. Add in the quinoa and almonds and give everything a big mix. Pour over the dressing and mix again.

To serve, portion into four bowls and top with a scattering of pomegranate seeds. Drizzle on more dressing as you&#39;d like!

As we continue Baked Salad Season, this roasted cabbage recipe continues to be one of my favorites. It&#039;s soft and darkened cabbage coated in sesame red onions, which are sweet and acidic, and make the perfect dressing. Harissa chickpeas add protein and texture, and you can serve it all over labneh on toast, or on its own. It&#039;s amazing either way.

Roasted Cabbage Salad with Sesame Honey Red Onions

cabbage (any kind, thinly sliced)

can of chickpeas (drained and rinsed)

black pepper

harissa paste

red onion (thinly sliced)

white sesame seeds

coriander pods (crushed

red pepper flakes

red wine vinegar

honey

bread (toasted, optional, for serving)

Labneh (optional, for serving)

Evenly stagger two racks in the oven and preheat to 400°F.

Scatter the cabbage on one lined baking sheet and the chickpeas on another. Drizzle the cabbage with olive oil and season with salt and pepper. Drizzle the chickpeas with olive oil, season with salt and dot with the harissa paste. Mix to combine.

Add both sheet pans to the oven. Roast the cabbage for 18-22 minutes or until browning on the edges. Roast the chickpeas for 22-25 minutes or until crisp.

While those are in the oven, prepare the dressing. Add the sliced red onion and grated garlic to a medium bowl.

Place a small sauté pan over medium heat and add 3 tablespoons of olive oil. Add in the sesame seeds and toast for 1-2 minutes or until fragrant. Add in the coriander, red pepper flakes and a large pinch of salt and cook another 2-3 minutes, or until the sesame seeds are golden brown.

Reduce the heat to low and add the vinegar and honey, stirring to combine for just a few minutes, until the honey is fully dissolved into the vinegar.

Pour this over the red onions and garlic. Stir to coat the red onions in the sesame sauce. Let sit until the cabbage is out of the oven. You&#39;ll begin to see the onions turn into a beautiful, bright pink. Taste and season as needed.

When the cabbage and chickpeas are out of the oven, combine them on one sheet pan. Pour the red onion dressing over them both and toss everything together.

To serve, add a swipe of labneh to each slice of bread and pile the salad on top. Or just serve on its own!

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Top 2 baked salad recipes from across the web

The most viewed baked salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shaved Brussels Sprouts Salad with ...

Roasted Cabbage Salad with Sesame H...

The most viewed baked salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine