I absolutely love a no lettuce salad – they’re always so much better in my opinion!! And this late winter salad is full of my favorite winter flavors because dare I say… winter has the best seasonal produce? This no-your-average salad can either be served cold or warm, whatever sounds better to you, but it does make for delicious meal prep or as as side dish with a protein of your choice!

View this post on Instagram
A post shared by Jenn Lueke (@jenneatsgoood)

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other salad recipes if you’re looking for more:

LATE WINTER PRODUCE SALAD

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

2-4

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

SALAD
1 lb shaved brussels sprouts
2 -3 tbsp olive oil
salt & pepper to taste
1 cup lentils, cooked according to package instructions
1 lb asparagus, cooked and chopped into ~2 inch pieces (you can buy them pre-cooked)
1 can artichokes, quartered
2 -3 cooked beets, cubed (you can buy them pre-cooked)
2/3 cup shaved parmesan cheese
DRESSING
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tbsp lemon juice
2 tbsp honey
1 tbsp dijon mustard
3 minced garlic cloves
1 tsp salt
1/2 tsp black pepper

Directions

Preheat oven to 400 degrees and toss the shaved brussels sprouts with the olive oil, salt, and black pepper. Transfer to a large sheet pan and roast for 15-20 minutes, until crisp.
While the brussels sprouts bake, make the dressing by combining all ingredients in a jar and shaking well to combine.
In a mixing bowl, add the roasted brussels sprouts, cooked lentils, asparagus, artichokes, beets, and the dressing and mix well to coat. You may not want to use all of the dressing depending on how much you like.
Fold in the parmesan cheese and serve or store in the refrigerator in air tight containers for up to 5 days. This salad makes 2-4 servings depending on how much you serve.