Hearts of Romaine Harvest Salad
Charred romaine lettuce topped with roasted vegetables.
For the Salad:
- 3 TBS Olive Oil
- 12 oz Brussel Sprouts (cut in half)
- 10 oz Cauliflower Florets
- 3 Hearts of Romaine (cut in half lengthwise)
- 1/4 cup Pomegranate Seeds
Lemon Vinaigrette Dressing:
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 1/4 tsp Dried Oregano
- 1/2 tsp Fresh Garlic (minced)
- 1/4 tsp Sea Salt
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper. Mix brussel sprouts and cauliflower with 2 TBS olive oil directly on the parchment paper and season with salt and pepper.Roast for 25-30 minutes or until the vegetables begin to brown.
Whisk all of the ingredients for the lemon vinaigrette into a small bowl and set aside.
Heat a skillet over medium heat and brush the cut sides of the romaine lettuce with olive oil. Once the skillet is hot, place the romaine hearts with cut side down. Sear until the lettuce is evenly charred and remove from the pan.
Place the romaine hearts onto a wooden cutting board and top with roasted vegetables and pomegranate seeds.
Drizzle with lemon vinaigrette dressing and ENJOY!