I am a H-U-G-E salad lover! However, this time of year my favorite kind of salad is a warm kind of salad. This week’s combo included oven roasted asparagus, mushrooms & golden grape tomatoes. The vegetables were fresh & hot right out of the oven making it a cozy kind of wintery mix that’s perfect to warm the palate.
This salad is great as a stand alone serve, a side dish or with the addition of some seasoned chicken on top. Last night it was served as a side at my house with thinly sliced red onion as an optional topping; mom & dad love them, but not everyone else around the table does.
Here’s how we whipped it together in about 30 minutes:
Winter Salad Mix with Roasted Veggies by Jodie Fitz
1 bunch Asparagus
1 pint golden grape tomatoes
1 pint of sliced mushrooms
Spinach, baby leaf
Red Onion (optional)
Pre-heat the oven to 375 degrees.
Wash the asparagus. Note: I do snap the tough end off, but that’s a preference & it’s up to you.
Wash the grape tomatoes & cut in half.
Rinse the sliced mushrooms.
Toss the asparagus, grape tomatoes & sliced mushrooms together with enough olive oil (light or virgin) to coat them generously. Place them in a glass baking dish. Season them with a bit of sea salt & roast the veggies for 20 – 30 minutes. Stir once during the roasting process.
While they are cooking, prep a base of romaine & baby leaf spinach. When the veggies are done cooking add the hot vegetables with all of the juices to the top of the lettuce/spinach base. Drizzle a bit of balsamic glaze over the top & serve.
Optional: Serve with side options like thin slices of red onion, slivered almonds and/or croutons.