Turn your favorite roasted vegetables into a healthy and quick sheet pan salad dinner.
Sometimes we just need a little extra green in our diet. It’s not about New Year’s resolutions or some sort of a post-holiday penance but rather a need to load up on all the good stuff our bodies have been missing out on for a while now.
Let’s face it, it’s easy to eat clean in the summer when a big bowl of salad makes for a quick lunch or dinner but things get a little more challenging when the temperatures drop and hearty comfort food reigns supreme. That’s when a warm roasted vegetable sheet pan salad comes in; it’s satisfying while still managing to be filled with all the green goodness your body is craving.
The wonderful thing about a sheet pan salad is how easy it is to throw together. With very little energy expended you have a warm hearty salad that delivers an interesting mix of textures and flavors. It’s healthy, it’s green, and very satisfying.
Here broccoli, cauliflower and kale are tossed with a quick and easy spinach garlic sauce then roasted in the oven until nicely browned and crisped. The broccoli and cauliflower are added to the sheet pan first to give them enough time to get nicely caramelized around the edges, and then the kale joins the party along with a generous sprinkling of hemp and sunflower seeds for crunch and flavor.
The high heat of the oven completely transforms the vegetables. The broccoli and cauliflower lose their tough edge and become nutty, tender and lightly charred around the edges while the kale wilts down, softening in some parts and crisping up in others so you get a wonderful juxtaposition of heft and lightness all on one pan.