Roasted Autumn Salad with Romesco Sauce
Roasted Autumn Salad with Romesco Sauce

Roasted Autumn Salad with Romesco Sauce

Level: Medium | Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 4

A perfect addition to your holiday spread! This salad is warm, crispy, full of flavor, with a beautiful creamy Romesco sauce to pair.

Ingredients

  • about 15 brussel sprouts halved lengthwise, then sliced into ¼ in thick ribbons horizontally
  • 2 1/2 cups chopped kale, packed
  • 8 Tbsp. Basil Olive Oil, divided
  • 4 Tbsp. Sweet Habanero Vinegar, divided
  • 1/2 medium butternut squash, peeled, cored, 1 ½ cup dice
  • Kosher Flake Sea Salt
  • 1/3 cup dried cranberries
  • 1/3 cup roasted almonds, roughly chopped
  • 1/4 cup thinly shaved manchego cheese
  • 1/2 cup fresh basil leaves, larger leaves torn into bite-size pieces

Romesco sauce:

Preparations

  1. On a large parchment-lined sheet tray, toss the butternut squash with 3 Tbsp. Basil Olive Oil and a few generous pinches of Kosher Flake Sea Salt. Roast until caramelized, about 1 hour, stirring halfway through.
  2. On another large parchment-lined baking sheet combine the brussels with 2 Tbsp. Basil Olive Oil and a generous pinch of Kosher Flake Sea Salt. Roast for 20-30 minutes, until browned and crispy, stirring every 10 minutes or so.
  3. On yet another large parchment lined sheet tray combine the kale with 3 tbsp. Basil Olive Oil, 2 Tbsp. Sweet Habanero Vinegar, and a generous pinch of Kosher Flake Sea Salt. Massage the oil and vinegar into the kale before roasting for 5 minutes.
  4. In a large bowl, toss the squash, brussels, kale, cranberries, almonds, Manchego and basil together with the remaining 2 Tbsp. Sweet Habanero Vinegar. Adjust seasoning if needed.
  5. To serve, spoon a generous amount of Romesco sauce onto a plate and top with the salad. Garnish with a few extra basil leaves, chopped almonds, and Manchego if desired.
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