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Charred Harvest Salad

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


  • Stovetop
  • Oven


For the Salad:

  • 3 tablespoons olive oil, divided
  • 12 ounces brussels sprouts, ends trimmed and cut in half (approximately 3 cups)
  • 10 ounces cauliflower florets (approximately 3 cups)
  • 22 ounces crinkle cut sweet potatoes (approximately 3 cups)
  • 3 hearts of romaine, cut in half lengthwise
  • 1/4 cup pomegranate seeds

For the Lemon Vinaigrette:


  • Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Toss the brussels sprouts, cauliflower and sweet potato with 2 tablespoons of the olive oil directly on the parchment paper. Season with salt & pepper and roast for 25-30 minutes, or until the vegetables are nicely browned.
  • Meanwhile, 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 with the remaining olive oil. Once the skillet is hot, place the romaine into the pan, cut side down. Sear the romaine until the edges are nicely charred, then remove from the pan.
  • Place the romaine hearts onto a platter, top with the roasted vegetables and pomegranate seeds, then drizzle with the lemon vinaigrette. ENJOY!
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