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
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
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
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 Ground & Follow 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
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Thanks Jenna, this recipe looks fabulous. I am also a fan of roasted vegetables on a salad.
Thanks Bernadette 🙂
Those candied pecans are terrific in salads, aren’t they? That dressing sounds especially good!
yes, they are Jeanie, I just love them!
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!
Thanks so much Pam!
Oh this looks divine Jenna. I love salads and I must try this!
Thank you Emily, I hope you enjoy!
This looks really hearty and delicious! Love roasted veggies.
Thank you Dorothy!
Bacon and pecans 🙂 The salad has got to be DELICIOUS.
Thank you Angie, it sure is!
Jenna, what a beautiful and scrumptious looking salad! This is prefect after all of the rich holiday food. Thanks for sharing! Happy Tuesday!
Thank you Shannon 🙂
Mmmm! Mmmm! Bacon and pecans in a salad is a big YES for me!
Another great recipe from you my friend! Thank you!
Thank you Nancy 🙂
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.
Oh how sweet, me too Kitty!
What a delicious sounding combination!
Thanks Linda, we really enjoy it!
Greens are so important for lots of minerals. You’ve captured 3 delicious vegetables in this one salad.
Thanks, I love loaded salads 🙂
This salad sounds and looks delicious, especially paired with the homemade dressing! I love to roast vegetables, too. Thanks for sharing!
Thanks Ricki Jill, the dressing is so easy to make, I always have some in the fridge!
So many flavorful ingredients in your salad Jenna! The addition of the bacon, candied pecans and parm keeps you satisfied and from feeling deprived!
Thanks Mary, I love salads like this!
This salad looks tasty!
Thanks Mary!