Salads often get a bad rep and to be honest, this makes me a little sad, because they can be oh so good! This is a salad I’ve tried a number of times, a few different ways, and I’ve finally found a recipe worthy of sharing. It can still be adapted to your preference, whether you change out one veggie for another, or top the salad with chicken rather than fish. It’s pretty basic, and easy to throw together. Oh, and also quite delicious!
So if you’re willing to try, grab some winter veggies and some protein, and follow along! You won’t be disappointed!
2 large sweet potatoes chopped
1 lb Brussels sprouts, hulled and halved
1 lb red beets, chopped
2 Tbsp olive oil
2 tsp dried oregano
salt and pepper (to taste)
300g portion of salmon
mixed greens (I used spring mix)
200g soft goat cheese
1/2 cup raw pumpkin seeds
1 small garlic clove (if you don’t love garlic you could use less)
Juice from 1 lime
1/4 cup olive oil
salt and pepper to taste
Preheat oven to 400ºF/200ºC
In a large bowl, mix sweet potato, Brussels sprouts, beets, oregano, olive oil and salt and pepper and mix until vegetables are coated evenly. Pour vegetable mixture onto a baking sheet and spread evenly. Roast for 40 minutes.
Meanwhile, sprinkle salmon with salt and pepper, and bake on a baking sheet for approximately 15 minutes, or until salmon flakes easily with a fork. (This can be added to the oven at the 25 minute mark while cooking the vegetables)
To prepare the dressing, place avocado, garlic, lime juice, olive oil, salt and pepper into a food processor and blend until creamy.
This salad can be plated individually, or put all together in a large bowl. Sprinkle goat cheese overtop of greens, and add vegetables and salmon on top while they are still warm. Drizzle with dressing and sprinkle with raw pumpkin seeds.
Let me know what you think if you try it out. It’s definitely one of my favs!