I mentioned earlier this month that I was making a few small health resolutions for this year – which include drinking less coffee and more tea and eating more fruits and veggies – and I’m happy to say they haven’t been hard to keep at all! I knew from the start that these simple, straightforward resolutions would be way easier to keep than making one big, ambitious resolution but since they’re things that I’m truly committed to and that make me feel good, it’s just a nice feeling to have kept the promises I’ve made to myself. How have you been doing with your new year’s resolutions?
Anyways, today I wanted to share this hearty winter vegetable salad with a sweet dijon shallot dressing that I made recently that really hit the spot. There was a stretch of time last year that I ate homemade salads (and dressings) everyday for lunch using whatever combination of things I had in the kitchen and this salad looks a lot like something I would throw together. This time though, I made it a point to use ingredients that are very winter appropriate like sweet potato, brussels sprouts, shallots, and cranberries. It’s rounded out with some nutty parmesan cheese, savory bacon, and an addictive shallot and dijon dressing that I seriously think would go well with any salad (it’s that good!). The end result is super delicious and satisfying, which is exactly what you strive for in a salad but don’t always get!
For the salad:
1-1.5 cups of baby spinach
1/2 cup brussel sprouts, shaved or finely sliced
1/2 cup sweet potato, finely sliced and sautéed in oil for 3-5 minutes
1/2 teaspoon smoked paprika
1/4 cup bacon, chopped and cooked
1/4 cup dried cranberries
1/4 cup shredded parmesan cheese
For the dressing:
1 shallot, minced and sautéed in oil for 2-3 minutes
3 tablespoons of olive oil
1 teaspoon of brown sugar
1 teaspoon dijon mustard
salt and pepper to taste
1. As with any salad the first step is cutting and prepping your ingredients and, for this one, separately cooking first, your shallots, then bacon, and then sweet potato.
2. As you wait for your bacon and sweet potato to cool, make your dressing by combining your cooked shallots with the remaining dressing ingredients in a small bowl and mixing together.
3. Put all of your salad ingredients in a bowl, top with dressing and enjoy!
Do you try to incorporate seasonal vegetables into your cooking these days?
Thanks for stopping by!