One of my favorite bloggers, Josie, from Pink Parsley, made this salad this summer. I could not get enough of it, (sorry I never blogged it) when I saw this winter version, I had to try it ASAP! It turns out ASAP wasn’t soon enough, I was kicking myself for even waiting a week.
It is so delicious. I am not a huge cauliflower lover, but I took her advice and tried it roasted with brussels sprouts, the verdict? Nothing short of amazing. I adapted her recipe just a little bit, just to eliminate one step.
This is a warming, comforting salad with all of your favorites in it.
Ingredients: 1/4 cup of Olive Oil + 2 tsps 4 cloves of Garlic, minced Kosher Salt & freshly ground Black Pepper 1/4 tsp of Red Pepper Flakes 12 oz. of Brussels Sprouts, ~ 3 cups, ends trimmed and quartered 1/2 head of Cauliflower, ~ 2.5 cups, chopped into florets 2 Chicken Breast Halves, boneless, skinless, and pounded to equal thickness 1 Romaine Heart, chopped into bite-sized pieces 4 cups of Baby Spinach 1/2 cup of aged Gouda, shredded 1/2 of a Lemon Directions: Preheat your oven to 400 degrees and line a baking sheet with aluminum foil. Now, in a medium bowl, whisk together 1/4 cup of olive oil, garlic, 1/2 teaspoon of salt and pepper each, and red pepper flakes. Add the brussels sprouts and cauliflower and toss to coat. Spread on the baking sheet. Leaving a spot in the middle for the chicken. Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Liberally salt and pepper the chicken on each side. When the pan is hot,sear the chicken for 1-2 minutes on each side until golden brown. Place the chicken on the baking sheet. Bake for 10 minutes, remove from oven, flip the chicken, stir the veggies, and bake for 10 more minutes, or until the chicken has reached an internal temperature of 165 degrees and the vegetables are tender. Toss the greens together and divide into bowls. Cut the chicken into bite-sized pieces and divide into the bowls, along with the vegetables and cheese. Squeeze the 1/2 of a lemon over all of the bowls.
Happy Cooking, The Barbee Housewife
Source: slightly adapted from, Pink Parsley