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
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