Roasted Asparagus-Orange Salad

My husband loves asparagus, but I only knew one way to cook it.  Boil, blanch, and season; very boring.  This recipe adds a much needed pop of citrus and it looks beautiful on a plate.  Of course we ate it before I got a chance to take a picture, but you can see what it looks like from the original link below (but it looks much more vibrant and delicious in person!).

Roasted Asparagus-Orange Salad
(adapted from Better Homes and Gardens)

Serves 8

Roasted Asparagus

• 2 pounds asparagus (green, white, and/or purple) spears, trimmed
• Pam Olive Oil

Dressing:

• 2 oranges
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fennel seeds
• 1 tablespoon cider vinegar

1. Preheat oven to 400 F.  Place asparagus in a 15x10x1 inch baking pan.  Spray with Pam Olive Oil until all spears are coated.  Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once.  Transfer to a serving platter.
2. For dressing: Zest approximately 1tsp from one orange; set aside.  Juice half and orange.  Peel then slice the remaining half and whole orange half in rounds.  Combine orange peel, orange juice, garlic, mustard, fennel seeds, olive oil, and vinegar.  Cover with a lid and shake to combine. 
3. Drizzle a little of the dressing on the asparagus; toss to coat.  Carefully toss in orange slices.  Use remaining dressing as desired. 

Roasted Brussel Sprouts with Cranberries and Balsamic Vinegar

You must be a somewhat adventurous eater if you got past the title of this post.  Almost every time I have told people about this recipe I have gotten the same sour face and look of disgust, but I have turned many of these same people into Brussels sprout believers! This is a super simple recipe that will change people's minds about that once hated vegetable.

Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar:
(adapted from Thyme)

• 1 pound Brussels sprouts
• Pam Olive Oil
• Pepper
• 1/2 cup balsamic vinegar
• 1/4 cup sugar
• 1/2 cup dried cranberries

Preheat oven to 375 F.   Trim/clean Brussels sprouts and cut them in half, lengthwise.  Arrange them on a foil lined baking sheet and spray generously with Pam, making sure both sides are coated.  Sprinkle with plenty of pepper and roast 25-30 minutes or until brown.

While the brussels sprouts are roasting, combine the balsamic vinegar and sugar in a  sauce pan.  Bring to a boil, then reduce heat to medium-low and reduce until very think, approximately 15-20 minutes.

Once the Brussels sprouts are out of the oven, transfer them to a serving dish and drizzle the balsamic reduction on top.  Sprinkle on the dried cranberries.  Toss and serve immediately. 

Cinnamon Roasted Sweet Potato and Apple Salad with Honey Vinaigrette Chicken

I have always been a sweet potato fan.  More specifically if they were served in the form of pie or french fries!  Needless to say, I have been looking for a healthier alternative to prepare for dinner.  I came across this recipe and it has been a crowd pleaser!  I have served this 3 different occasions and everyone has loved it!  It is such a hearty salad (even the men agreed) and it's just so pretty to look at!

Roasted Sweet Potato and Apple Salad with Honey Vinaigrette Chicken
(adapted from Sweet Treats & More)

Serves 4

• 4 cups spring mix or romaine lettuce
• 1 medium sized sweet potato
• 1 large red apple
• 1/2 tsp cinnamon
• pinch (or two) or sugar
• PAM Olive Oil spray
• 2 chicken breasts, thawed (or four chicken tenders), OR substitute 1 cup Quinoa to make this meal vegetarian friendly
• 1/4 cup reduced-fat Feta Cheese
• 1/4 cup candied pecans
• 1/4 cup dried cranberries

Honey Vinaigrette (in place  of Caramel Vinaigrette):

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin Olive Oil
• 1 tsp ground mustard
• 1 1/2 tbsp honey

1. Whisk together balsamic vinegar, oil, ground mustard and honey.
2. If using Chicken: Place chicken tenders in a large zip lock bag and put 3/4 of the vinaigrette over the chicken.  Let marinate for 1-2 hours. 
   If using Quinoa: Make one cup of Quinoa and set aside.
3. Preheat oven to 425
4. Peel and cut the sweet potato and apple into slices or chunks.  Place slices in a bowl and generously spray Pam with Olive Oil over the top.  Toss to coat.  Sprinkle cinnamon and sugar in and toss until evenly coated.  Use additional Pam spray as necessary
5. Spread the potatoes and apples in a single layer on baking sheet and roast for 20-25 minutes until tender (tossing halfway through)
6. If using chicken: Cook chicken over medium heat until cooked through.  Cut into chunks or shred.
   If using Quinoa: toss quinoa with sweet potatoes and apples 
7. Lay chicken or quinoa, potatoes, apples over a bed of lettuce.  Sprinkle with reduced fat feta cheese, pecans, and cranberries.  Drizzle remaining Honey Vinaigrette.