DF GF SF V VG
Serves: 4
I am super excited to provide you and your family with a Happy Gut menu for the holiday season . This particular dish is a winter salad and highlights some delicious vegetables with simple, yet tasty spins to their normal preparation.
Salads in the winter can be a drab and usually, you just want something hot and creamy to cuddle up to. I promise you this, you will absolutely want to indulge in this salad.
I’ve got all the requirements covered when it comes to enjoying a salad in the winter. Plus, it has amazing benefits for the gut.
Aside from the fiber-rich veggies for gut health, the homemade shallot dressing provides healing benefits as well. Shallots are an antioxidant and rich in antimicrobial and antifungal properties. These anti-inflammatory benefits help to support microbial balance and build up a defense to foreign invaders, especially as we enter flu season.
This salad is beautiful and truly takes on the spirit of the holiday season with the vibrant colors and root vegetables.
Ingredients
1 head romanesco, sliced vertical one inch thick (looks like trees)
1 head cauliflower, florets
4 carrots, sliced diagonal into 3 inch thick slices
1 carrot, cubed
½ cup apple cider vinegar
2 medium avocado, sliced
1 small shallot, minced
⅓ cup olive oil
⅓ cup avocado oil
2 cups brussels sprouts, halved
¼ cup parsley, chopped
Sea salt and pepper
Step 1
In a small jar add ⅓ cup apple cider vinegar with cubed carrot. Add the cover and let sit in the refrigerator overnight and “pickle.”
Step 2
Preheat oven to 350 degrees. On one sheet pan, place romanesco slices, drizzle with avocado oil, salt, and pepper. Roast for 20-25 minutes or until lightly brown.
Step 3
On a separate sheet pan, place Brussels sprouts and cauliflower florets. You may need an additional sheet pan. Drizzle with remaining avocado oil, sprinkle with salt and pepper. Roast for 20-25 minutes or until lightly brown.
Step 4
In a separate bowl, whisk shallot with ¼ cup apple cider vinegar and olive oil.
Step 5
When vegetables are done, allow to cool. Then plate romanesco on the bottom, top with cauliflower, brussels sprouts and roasted carrots. Add avocado slices on the side, top with pickled carrot slices, parsley and drizzle dressing.
