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Winter Romanesco Salad

A lovely friend of mine suggested that I put more of my salads on my blog. I make salads every day and they seem so natural for me to whip up that I almost feel like I’m ripping you off if I post a salad recipe. But I guess it’s good to have a little inspiration, a jumping off point – so, I’ll post more salads! Also, I’d like to show more of the staple whole, plant-based healthy foods that make up the majority of our diet. Somehow over the holidays I drifted to a dark and sugary place with my posts. But hey, it’s January so time to jump on the detox train!

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Romanesco broccoli/cauliflower is actually the most beautiful vegetable ever. It’s a mathematical marvel as well as being tasty and nutritious. It’s one of those veggies you buy because it’s gorgeous and then have no idea what to do with it. My boys love to eat it raw while I’m chopping which gave me the idea to make it the basis of a salad. It’s crunchy and the flavor is not too overwhelming. Romanesco is usually easy to find this time of year at the grocery store or local farmer’s market.

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Winter Romanesco Salad
Serves 2
A crunchy and fresh winter salad.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 head Romanesco
  2. 1 red variety apple (preferably honey crisp, gala or sweet tango)
  3. 1/4 small red onion, thinly sliced
  4. 1 ripe avocado
  5. 1/3 cup pecans, chopped (toasted or candied if you like!)
  6. 1 tbsp minced fresh chives, no need to measure exactly
  7. 2 handfuls of arugula (optional)
  8. 2 tbsp oil (canola, grapeseed, olive or avocado are best)**
  9. 4 tbsp apple cider vinegar
  10. 1 tsp garlic powder
  11. 1/2 - 1 tsp coarse sea salt (or to taste)
Instructions
  1. Break up the romanesco with your hands and a knife to make small and medium-small florets.
  2. Core (but do not peel) apple and dice.
  3. Slice red onion as thin as humanly possible.
  4. Mince chives.
  5. Dice avocado.
  6. Chop pecans. You can toast or candy the pecans if you feel like it.
  7. Mix all the veggies in a large bowl and add a few handfuls of arugula if you want to add a little extra nutrition, flavor and colour.
  8. In a small bowl mix oil of choice, apple cider vinegar and garlic powder. Mix well and pour half of dressing over salad. Turn to coat. Taste and add more dressing to your liking.
  9. Sprinkle with coarse salt, mix, taste and adjust salt.
Notes
  1. If you want to reduce the oil in this recipe, I recommend using a spray oil and just giving the salad a quick spray, mixing the salad and giving another quick spray. Then dress with the vinegar mixture and salt.
Marmalade Grenade http://www.marmaladegrenade.com/
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2 thoughts on “Winter Romanesco Salad

  1. Hi Kayla, how do I look up one of the previous recipes that I see under your recent post? When I click on it, it brings up a picture and description in Instagram, but then I don’t know how to get to your original blog with the recipe? Sorry for being a bit dim witted with the virtual world! XO Erika

    Sent from my iPad

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    1. Hi Erika! You can search using the orange box in the upper right corner or you can just scroll down to the bottom of the page and click ‘older posts’. The sidebar is just a feed of my photos from Instagram and doesn’t link to recipes(not everything there has a corresponding recipe- if what you’re looking for doesn’t, let me know and I’ll post it). I’m working on a site redesign so it’s a littler easier to browse posts. Thanks for reading! xx

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