There’s nothing like the flavour of roasted vegetables in a salad. They elevate an ordinary supper salad to a fancy little feast. Meanwhile the addictive dressing is a variation on Jae Steele’s basic House Dressing; adding lots of fresh herbs to her already fabulous recipe and thereby making use of what was readily available in the perennial garden patch this week.
Yield: 2 servings
What you need for the salad:
- 1 small head of broccoli cut into florets, stem peeled and cut into thick sticks
- A dozen or so small brussel sprouts, halved or quartered depending on size
- 1 tablespoon olive oil
- Freshly ground salt and pepper
- 1 large carrot, grated
- 2 tablespoons dried cranberries or raisins
- 2 tablespoons hemp hearts (optional)
- 3-5 tablespoons of chive-oregano dressing (recipe follows)
What you need for the dressing (and this will make quite a lot, enough to be dressing your salads all week):
- 1 tablespoon red miso
- 1 tablespoon tamari or shoyu
- 1 tablespoon maple syrup
- 2 cloves garlic, pressed or minced
- 3/4 cup flax or olive oil, or a combination of the two
- 1/4 to 1/3 cup unpasteurized apple cider vinegar (depending on how much vinegar you like in your dressing)
- 1/3 to 1/2 cup chopped fresh chives and oregano in a proportion to suit your taste (or go with basil or marjoram and scallions or scapes if you prefer those flavour combinations!)
What you do for the salad and the dressing:
- Preheat the oven to 400 F.
- Line an 11×17 baking pan with parchment paper. Toss the broccoli and Brussel sprouts together with the oil and freshly ground salt and pepper to taste. Roast for 25-30 minutes, stirring about half-way, until the veggies are cooked through and toasted on the outside. Remove from the oven and let cool.
- While the roasted greens are cooling, grate the carrot into a bowl and add the dried cranberries or raisins and hemp seeds if using.
- Put all the dressing ingredients together in a blender or Magic Bullet type mixer and blend until smooth.
- Add the roasted vegetables to the bowl along with 3 to 5 tablespoons of the dressing and toss well.
- Serve the salad and pour the leftover dressing into a glass jar to store in the fridge where it will keep for up to a week.