I haven’t eaten fish or meat in well over 20 years, but my love adores the taste of animal protein. For this salad I had a side of grilled, locally made organic tofu, but the salmon photos were much nicer, and I thought you might like a salmon recipe to accompany this salad.

When it’s winter here in Atlantic Canada, local winter vegetables are a menu staple. I think I could eat roasted vegetables every single day and not get tired of them. Roasting brings out the flavours, you get the bits of caramelization of the edges and the veggies taste just a little sweeter. Rosemary adds a wonderful flavour to roasted vegetables, but you can use whatever combination of herbs and spices you like, maybe thyme, oregano, sage, tarragon, basil, parsley, cinnamon and/or cloves. The only limits are your imagination and willingness to give it a try.

 

What are your favorite vegetables to roast? What spices and/or herbs do you add?

 

 

I used red onion, purple beets, sweet potatoes and Brussels sprouts, but you can use whatever combination of vegetables that you like. If you’re not a huge fan of steamed Brussels sprouts, roasting them with other vegetables is a nice way to eat them, or you could certainly replace them with another kind of vegetable. Replacing with another cruciferous or brassica vegetable like broccoli or cauliflower (or both) gives you the same benefits from glucosinolates, which have known cancer-preventative effects . You just want to have about 8 cups of raw vegetables to roast.

 

 

When you prepare a hot dish on a bed of greens, it’s fun to have little bursts of color and crunch, so I tossed on some pomegranates and sunflower seeds.

 

Some people think pomegranates are more work than they’re worth. I’m not one of those people. I think it’s a fun adventure retrieving each one of those tiny bursts of juiciness from the pomegranate flesh. And there are a lot of sweet, antioxidant rich seeds inside a pomegranate. Apparently there are claims that every pomegranate has 613 seeds, but I’m not stopping to count, are you?

 

 

Sunflower seeds are a great addition and are also wonderfully nutritious snacks. These little seeds are an excellent source of vitamin E to help neutralize free radicals and provide anti-inflammatory and cardiovascular benefits. They are also a good source of magnesium and selenium for neurological health.

 

Roasted Root Vegetable and Salmon Salad with Mixed Greens

When it’s winter here in Atlantic Canada, local winter vegetables are a menu staple. Roasting brings out the flavours, you get the bits of caramelization of the edges and the veggies taste just a little sweeter. Rosemary adds a wonderful flavour to roasted vegetables, and spicy salmon fillets are the perfect accompaniment for a warm winter salad.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Salad
Servings 6

Ingredients
  

Salad

  • 2 red onions
  • 3 beets
  • 2 sweet potatoes
  • 2 cups Brussels sprouts
  • 2 Tbsp avocado oil
  • 3 cloves garlic chopped
  • 1 Tbsp fresh rosemary chopped
  • 6 cups mixed greens
  • ½ cup pomegranate seeds
  • ¼ cup sunflower seeds

Dressing

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup honey
  • 2 tsp fresh rosemary chopped

Salmon

  • 6 salmon fillets
  • Combine the following spices:
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • tsp cayenne
  • tsp paprika
  • ¼ tsp parsley
  • ¼ tsp cilantro
  • ¼ tsp chili flakes

Instructions
 

  • Preheat oven to 400°.
  • Prepare spice mixture for salmon.
  • Place salmon fillets on parchment lined baking sheet and sprinkle mixed spices evenly over the 6 fillets.
  • Wash Brussels sprouts, sweet potato and beets.
  • Chop sweet potatoes and beets into bite size chunks.
  • Peel onion and cut into bite size chunks.
  • Toss Brussels sprouts, sweet potato, beets and onions in oil and spread on parchment lined baking sheet.
  • Chop rosemary and sprinkle over vegetables.
  • Roast vegetables for 15 minutes.
  • Add salmon in the oven, on second baking sheet, and roast for about 15 minutes more, or until vegetables are softened with caramelized edges and salmon is opaque pink inside.
  • While salmon and vegetables are cooking prepare salad dressing by adding all ingredients to a jar and shaking until emulsified.
  • To serve, place a handful of mixed greens on plates, top with roasted vegetables and a salmon fillet. Sprinkle with pomegranate and sunflower seeds and top with salad dressing.

Notes

For a vegetarian option salmon can be replaced in this dish with tofu.
Keyword roasted vegetables, salad, salmon