Meat Lite: Warm Winter Salad
The recipe Meat Lite: Warm Winter Salad can be made in roughly 45 minutes. This recipe serves 4. One serving contains 713 calories, 24g of protein, and 48g of fat. For $3.34 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up brussels sprouts, red wine vinegar, olive oil, and a few other things to make it today. 12 people have made this recipe and would make it again. It is brought to you by Serious Eats. It can be enjoyed any time, but it is especially good for Winter. It works well as a rather expensive salad. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. Users who liked this recipe also liked Meat Lite: Thai Cabbage Salad with Chicken, Meat Lite: Buttermilk Bacon Corn Salad Tomatoes, and Meat Lite: Spring Greens and Strip Steak Salad.
Servings: 4
Ingredients:
1 pound Brussels sprouts, quartered
1 small butternut squash, peeled, seeds and strings removed, cut into 1/2-inch cubes
1/4 teaspoon dried sage
2 large shallots, sliced as thin as possible on a madoline or the grating disc of a food processor
6 slices of thick multigrain bread, cubed
1/2 cup olive oil
1/4 pound sliced prosciutto, cut into 1-inch wide ribbons
1/4 cup red wine vinegar
Grated Romano cheese, for serving
Salt
Salt and pepper to taste
Equipment:
baking sheet
oven
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 400°F. Toss the bread cubes with a pinch of salt and 1 tablespoon of the olive oil. Arrange the cubes on a rimmed baking sheet and set aside. Toss the squash, Brussels sprouts, dried sage, 3 tablespoons of olive oil and a generous pinch of salt, and arrange on a second rimmed baking sheet. 2 Put both baking sheets in the oven, removing the bread cubes after 10 minutes and the vegetables when they are beginning to caramelize, after about 15 minutes. 3 While the bread and vegetables are in the oven, combine the shallots, vinegar olive oil and salt and pepper to taste. Mix well and set aside. 4 Combine the bread cubes, roasted vegetables and dressing in a large bowl. Mix well, place in shallow salad bowls, top each portion with 1/4 of the prosciutto ribbons and pass grated cheese at the table.
Step by step:
1. Preheat the oven to 400°F. Toss the bread cubes with a pinch of salt and 1 tablespoon of the olive oil. Arrange the cubes on a rimmed baking sheet and set aside. Toss the squash, Brussels sprouts, dried sage, 3 tablespoons of olive oil and a generous pinch of salt, and arrange on a second rimmed baking sheet.
2. Put both baking sheets in the oven, removing the bread cubes after 10 minutes and the vegetables when they are beginning to caramelize, after about 15 minutes.
3. While the bread and vegetables are in the oven, combine the shallots, vinegar olive oil and salt and pepper to taste.
4. Mix well and set aside.
5. Combine the bread cubes, roasted vegetables and dressing in a large bowl.
6. Mix well, place in shallow salad bowls, top each portion with 1/4 of the prosciutto ribbons and pass grated cheese at the table.
Nutrition Information:
covered percent of daily need
