I’ve been busy. Like BUSY busy busy, the kind when you take time off to hang out with your friends and feel guilty about it (ew!) or you, uh… are a cook but don’t cook anything for a week.
A girl cannot be sustained on tofurkey sandwiches alone.
I wanted to make a hearty, super-healthy salad with roasted veggies for that cozy wintertime taste, but some bright accents in flavor and color. So I whipped up this salad and a light crisp dressing. Perhaps not the most creative (“put a bunch of things in a bowl and toss!”), but what it lacks there it makes up for in prettiness. Tasty, too.
ORANGE POPPYSEED SALAD WITH BRUSSELS SPROUTS AND BEETS
- 1 bunch golden beets (or red) with greens removed
- 2 cups brussels sprouts, halved
- 2 tsp olive oil
- juice of 1/2 orange (*entire recipe calls for 3 whole oranges)
- 1 Tbsp fresh ginger, minced
- 1/4 cup balsamic vinegar
- 1 Tbsp brown sugar
- fresh ginger (about 1 Tbsp)
- juice of 1 whole orange
- 1 orange, peeled
- 1 apple (peel left on for color and fiber; or removed to your liking)
- salad greens of choice (I used an organic spring mix)
In an oven heated to 350 degrees, wrap the whole unpeeled beets in tin foil and place on an oven rack. While they are cooking, cut brussels sprouts in half and toss with just enough olive oil to coat lightly, fresh ginger and the juice of 1/2 an orange. Spray a baking sheet with cooking spray and put brussels sprouts on the sheet. Add to the oven (with the beet package) for about 25-30 minutes. After that time has passed, remove everything from the oven and set aside to cool.
In a small pan, add the balsamic vinegar, brown sugar, ginger and juice of one orange to a pan and turn on a low heat. The vinegar should let off some steam. Stir occasionally. Reduction will be thicker after 15-20 minutes. Take off heat and allow to cool in a bowl.
Cut the peeled orange into rounds. Cut the apple into bite size pieces.
Open the tin foil package. Beets should be cool enough to handle. The skin should easily peel off. Slice into rounds.
In a large mixing bowl, add a few handfuls of salad greens, all the vegetables and fruit, and the balsamic dressing. Toss with your hands to coat everything lightly. Use the 1/2 an orange you have left and squeeze on top just before serving. Sprinkle with poppy seeds.
As I mention, you can toss some leftover grains into the salad to bulk it up a little. Have some cooked brown rice or quinoa? Toss it in.
Thank you to Lehigh Valley Mirror, as always, and especially this time around for coming over for a morning shoot when I was bumping into everything, fumbling around, almost chopping off my fingers and breaking into sudden bursts of uncontrollable laughter. You do an AMAZING job with editing!