From dark leafy greens to brightly coloured squash drizzled with a creamy avocado dressing, this dish is the quintessential heart-healthy meal.
Tip
This dish is a chameleon—you can create easy and delicious options by simply switching it up with other ingredients you have on hand. Sub carrots for squash and spinach or Swiss chard for kale. Plus, any variety of toasted nuts can be used for crunch.
Roasted Vegetable Salad with Baby Kale, Apple, and Creamy Avocado
Ingredients
- 1/2 head cauliflower, cut into bite-sized florets
- 2 cups (500 mL) Brussels sprouts, trimmed and halved
- 3 Tbsp + 1/3 cup (45 mL + 80 mL) extra-virgin olive oil, divided
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 cups (500 mL) peeled and diced butternut squash
- 3 cups (750 mL) baby kale leaves, washed and spun dry
- 1/3 cup (80 mL) pepitas, toasted
- 1/2 ripe avocado, pitted and peeled
- 1/3 cup (80 mL) freshly squeezed orange juice
- 1 Tbsp (15 mL) freshly squeezed lime juice
- 1 Tbsp (15 mL) honey
- 1 small garlic clove, peeled and smashed
- 1 tsp (5 mL) blonde miso paste
- 1 unpeeled Granny Smith apple, cored and thinly sliced
- Preheat oven to 400 F (200 C). Generously oil a large baking sheet.
Nutrition
Per serving:
- calories261
- protein6g
- fat20g
- saturated fat3g
- trans fat0g
- carbohydrates19g
- sugars8g
- fibre6g
- sodium130mg
Directions
01
In large bowl, combine cauliflower florets and halved Brussels sprouts. Drizzle with 2 Tbsp (30 mL) olive oil and add salt and pepper. Toss together to evenly coat. On baking sheet, spread out in even layer and bake in centre of oven for 20 minutes. Stir a couple of times.
02
In same large bowl, without cleaning, combine diced butternut squash with 1 Tbsp (15 mL) olive oil. Toss to coat. When cauliflower and Brussels sprouts have baked for 20 minutes, scatter squash overtop and stir in. Return to oven and continue to bake for 20 more minutes, stirring occasionally, roasting vegetables until they are done as you like. Reduce oven temperature to 325 F (175 C).
03
In large bowl, place baby kale and top with roasted vegetables. Lightly toss together to slightly wilt kale. Set aside.
04
Place pepitas on oiled warm roasting pan and stir to lightly coat. Toast in 325 F (175 C) oven for 5 to 10 minutes or until they begin to pop. Remove and set aside.
05
In high-speed blender, combine 1/3 cup (80 mL) oil along with remaining ingredients, except apple. Whirl until creamy. Season dressing with a little salt and pepper to taste, if you wish.
06
To serve, fold apple slices into roasted vegetables and kale. Transfer to serving platter. Scatter toasted pepitas overtop and drizzle with creamy avocado dressing. Serve warm or at room temperature.
READ THIS NEXT
SEE MORE »
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.