There’s a constant battle that has happened in my household for years, one that at times has threatened to drive the thickest of wedges between us. It’s over salad. And yes, okay, I’m being a little dramatic, but I’m not being dramatic when I tell you that Joe and I have argued about salad many, many times. You see, sometimes he gets on these workout and paleo diet kicks. I do not like said paleo diet kicks. I like cheese and often gluten and the occasional bowl of ice cream. When Joe gets on a kick though, he sometimes wants to go cold turkey. And the easiest thing that he can eat is a big, green salad.
Unlike paleo diet kicks, I DO like salad. I just don’t usually like it for dinner, night after night. Which is where the wedge comes in. But recently, I’ve discovered the secret — the salad peace treaty, if you will — to making all salads delectable and completely, utterly satisfying. Just roast everything you put in it. It’s kind of obvious, now that I think about, since I’ve been roasting various elements of salads for years. But this past weekend, I made us a salad with ingredients that wouldn’t make a lot of sense together raw, but when they were all roasted, tasted delicious.
The great news about The Roasted Everything Salad is that it’s completely customizable to the season, and whatever you have on hand. In the summer, I think this would taste awesome with roasted apricots or peaches and some roasted pork tenderloin. In the fall, go for the butternut squash and Brussels sprouts. You can literally roast any meat, fruit or vegetable and throw it in. Veggies and fruits especially get so concentrated, caramelized, and savory when roasted, so even a paltry vegetable like cauliflower is taken to a whole ‘nother level with roasting. You can vary the flavors by adding different herbs during the roasting process, and of course, switch out vinegars to make the dressing taste different. It’s kind of great!
Sunday I made us a salad with roasted chicken thighs, roasted broccoli, roasted apples, roasted lemon, roasted almonds, and roasted shallots. The only thing that’s not roasted in a roasted salad is of course, the greens. Though, if you used a really hearty green like curly kale, I kind of think that would taste good too. Here’s what I did for my roasted salad: Read more »