Roasted Garlic and Broccolini Salad
You know I love warm salads, especially in the winter. And this is probably my favorite yet! All the flavors come together so well, from the savory bacon and veggies to the pop of sweet with the strawberries and honey-balsamic reduction. Will definitely be repeating this one soon!
•3 cups green cabbage, shredded
•1 bunch broccolini
•1 cup baby spinach
•4 garlic cloves, thinly sliced
•4 slices uncured bacon
•3 strawberries, sliced
•1/4 cup purple onion, diced
•1/2 tsp sea salt
•1 tsp garlic powder
•Honey Balsamic Reduction for drizzling (recipe below)
- Preheat oven to 350.
- In a skillet, cook the bacon on the stove top. When crispy, remove from skillet, leaving the rendered fat behind. Crumble bacon and set aside.
- To the rendered fat, add the broccolini and garlic slices, coating well. Place the broccoli on a small baking sheet, and top with the garlic slices.
- Then, add the cabbage to the bacon fat, coating well. Place the cabbage on a large baking sheet, spreading it out.
- Dust the Broccolini and the Cabbage with the sea salt and garlic powder.
- Place both in the oven and cook for 8 minutes, then switch to broil and cook for approx 3-5 minutes, until edges of all veggies begin to crisp slightly (check the consistency of the cabbage often as you don’t want to overcook it).
- Remove from oven.
- Arrange on small serving plates, beginning with baby spinach, then Cabbage, broccolini, and garlic.
- Garnish with crumbled bacon, onion and strawberries.
- Drizzle with Balsamic Reduction.
HONEY BALSAMIC REDUCTION
•1 cup Balsamic Vinegar
•1 tbsp Raw Honey
- In a small pot, bring it the vinegar to a boil briefly then reduce heat to medium.
- Add the honey and stir well.
- Continue cooking, stirring often, until the reduction coats the stirring spoon.
- Refrigeration will cause it to thicken...I prefer to refrigerate mine for about 10 minutes so that it isn’t too cold.