Friday, December 7, 2012

My signature salad

    So, it's true.  I have a signature salad, and if I owned a little cafe or restaurant, this would be on the menu.  The ingredients change slightly each season.  For the fall/winter recipe, see below.  It's the perfect, I ate too many carbs and need a break, but still want the warm comfort of a hearty winter meal.  Ya know what I mean?

Ashley's Signature Salad

serves 2

arugula (kale makes a great substitution)
8-12 brussel sprouts (quartered)
3-4 carrots (halved lengthwise and cut into thirds)
1/2 an avocado
3 Tbsp. pepita seeds


1/4 c. olive oil
1 tsp. honey
juice of half a lemon
salt and pepper

   First coat the brussel sprouts and carrots with olive oil, and roast in the oven at 400 degrees for 25 minutes or until you see some caramelization happening.  Season to taste when they are finished. While the vegetables roast toast the pepita seeds in a pan until golden brown.  Once everything is finished toss together and voila! 

Hope your weekend is filled with festive holiday wonderfulness! 

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