This is my perfect weeknight salad. I like to start the week off on the lighter side… less breads, less starches. It often goes downhill from there… by Thursday it could be all cakes & cocktails, but come Monday it’s time to get it back together. Which still doesn’t mean eating bland food…
I love this salad for it’s balance of bright flavors and variety of textures: the salty ricotta salata, a pop of tartness from the dried cranberries, a meaty bite from the roasted broccoli, crunch from the pine nuts. It’s brought together with a simple sweet & mellow apple cider honey vinaigrette.
4 or so cups of lettuce (1 small head)
2 cups broccoli flourettes (plus olive oil, salt & pepper for roasting)
1/4 cup dried cranberries
1/4 ricotta salata, crumbled or chopped into tiny cubes
1/4 cup pine nuts
*optional: a protein of your choice: shrimp, chickpeas, tofu, etc.
apple cider & honey vinaigrette: (this might make extra)
2 tablespoons apple cider vinegar
2 tablespoons honey
1/4 cup olive oil
salt and pepper
Preheat oven to 450. Place broccoli flourettes on a baking sheet and drizzle with olive oil and a few pinches of salt and pepper. Roast in the oven until dark brown. (20 minutes or so).
Make the dressing while you wait. In a small saucepan over low heat, heat honey and vinegar until warm. Turn off heat and whisk in olive oil. Season with salt and pepper. Set aside.
Toast pine nuts in a small skillet for just a couple of minutes until golden brown. Set aside
Assemble salad components. Toss salad with as much or little dressing as you like.