Take-out Tuesday, Roasted Broccoli and Asparagus Salad

I love to eat big salads for dinner, and in the colder months

I enjoy adding roasted vegetables

This is similar to the Roasted Butternut Squash Spinach Salad

I made recently~

It has broccoli and asparagus instead of butternut squash

This salad features roasted broccoli or Broccoli Candy as I like to call it,

because when it’s roasted with garlic and Parmesan cheese,

you will want to eat it like candy!

This salad also has asparagus, fresh pear, and bleu cheese

{Yes, I put bleu cheese in almost everything because I love it,

but you can always leave it out if you want to}

This salad also has crispy bacon and pecans

I used Candied Pecans from Trader Joe’s

but you can make your own with this easy method

Praline Pecans here

First cook the bacon on a parchment lined sheet pan until crispy,

then remove to paper towels to drain

Cut the broccoli florets into smaller bite size pieces

Place broccoli on one end of the used sheet pan and toss it around

in the rendered bacon fat

Season with salt, pepper and garlic

Repeat this step with asparagus spears

and sprinkle everything with Parmesan

Roast in a 400 degree oven for 10-12 minutes,

then remove asparagus to a cutting board

Continue to roast the broccoli for 15 more minutes

until it is just beginning to char

While vegetables are roasting prepare the salad

Put torn fresh baby spinach and romaine lettuce

into large individual bowls

Top with diced pear {you don’t have to peel it}

bacon pieces, pecans and bleu cheese

Go ahead and dress the salad so it will be ready to serve

as soon as the roasted vegetables are added

I used my go to favorite homemade Mustard Maple Dressing here

or you can use any vinaigrette you like

Cut the asparagus into 1 inch pieces and add to the salad

When broccoli is done put it on top of the salad

and dinner is ready!

The Parmesan cheese topping on the vegetables turns into

Frico when roasted {a baked cheese crisp}

adding a flavor filled crunch

see arrow below

I made these dinner salads in individual pasta bowls

and served them with cheesy garlic bread

Dinner in a bowl!

Roasted Broccoli & Asparagus Salad

Flavorful roasted vegetables on a spinach salad with bacon. pears, bleu cheese and pecans. Adjust ingredient amounts according to the amount of servings needed
Prep Time 10 mins
Roasting time 50 mins
Course Main Course, Salad
Cuisine American

Equipment

  • parchment paper or foil
  • rimmed baking sheet

Ingredients
  

  • Adjust ingredient amounts according to servings needed
  • bacon
  • broccoli florets
  • asparagus spears, tough ends removed
  • fresh baby spinach leaves
  • romaine lettuce
  • ripe pear
  • pecans
  • bleu cheese crumbles, optional
  • vinaigrette dressing
  • shredded Parmesan cheese
  • minced garlic
  • salt and pepper

Instructions
 

  • Place bacon on a parchment lined rimmed baking sheet
  • Cook in a 400 oven 15-20 minutes until crispy. Remove to paper towels to drain
  • Cut florets into bite size pieces and put them on the used baking sheet and toss in rendered bacon fat. Season with salt, pepper and garlic. Spread out into an even layer on one end of pan*
  • Repeat this step with asparagus, placing it on the other end
  • Sprinkle vegetables with Parmesan cheese
  • Place in the 400 degree oven and cook for 10-12 minutes. Remove asparagus to cutting board and return broccoli to oven for 15 minutes or until it just begins to char.
  • While broccoli is finishing, cut asparagus into 1 inch pieces
  • Tear spinach leaves and romaine and place into large individual bowls
  • Dice pear and add to bowls along with bacon pieces, pecans, crumbled bleu cheese.
  • Toss salads with dressing of choice then top with asparagus
  • When broccoli is done place some on each salad and serve immediately

Notes

*use 2 sheet pans if needed, tossing the vegetables in the grease on the first pan before moving them or use olive oil instead of bacon fat
Keyword asparagus, healthy meal, main dish salad, roasted broccoli, roasted vegetable salad, spinach salad

I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

Whimsey Home Wednesday Full Plate Thursday

Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade/ Home Matters

Comments
28 Responses to “Take-out Tuesday, Roasted Broccoli and Asparagus Salad”
  1. BERNADETTE says:

    Thanks Jenna, this recipe looks fabulous. I am also a fan of roasted vegetables on a salad.

  2. Those candied pecans are terrific in salads, aren’t they? That dressing sounds especially good!

  3. Dinner in a bowl sounds perfect. What a beautiful salad and everything taste better with bacon and candied pecans. Thank you Jenna for all of the fabulous recipes. Hope you can enjoy staying in on this rainy morning!

  4. thefrenchhutch says:

    Oh this looks divine Jenna. I love salads and I must try this!

  5. This looks really hearty and delicious! Love roasted veggies.

  6. Bacon and pecans πŸ™‚ The salad has got to be DELICIOUS.

  7. Shannon@Belle Bleu Interiors says:

    Jenna, what a beautiful and scrumptious looking salad! This is prefect after all of the rich holiday food. Thanks for sharing! Happy Tuesday!

  8. Nancy says:

    Mmmm! Mmmm! Bacon and pecans in a salad is a big YES for me!
    Another great recipe from you my friend! Thank you!

  9. Kitty says:

    You know me, Jenna, I’m a big salad eater and roasted veggies are a favorite. Thank you for sharing, but I wish we could enjoy it together.

  10. lghiggins says:

    What a delicious sounding combination!

  11. Greens are so important for lots of minerals. You’ve captured 3 delicious vegetables in this one salad.

  12. Ricki Treleaven says:

    This salad sounds and looks delicious, especially paired with the homemade dressing! I love to roast vegetables, too. Thanks for sharing!

  13. Mary says:

    So many flavorful ingredients in your salad Jenna! The addition of the bacon, candied pecans and parm keeps you satisfied and from feeling deprived!

  14. This salad looks tasty!

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