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One dressing, one pot, one pan, and you get one lovely little dinner salad. Light but satisfying—a nourishing blend of crisp and fresh ingredients combined with the comfort of warm, roasted bits—this simple green salad is first a feast for the eyes and begs to be served alongside a slice of crusty bread (topped with hummus or pesto, if you happen to have some on hand).
Once you've grated your ginger, you'll whisk it into a dressing, using half to roast a gorgeously meaty mix of sliced mushrooms and cooked black beans. Meanwhile, quickly steam broccoli and red pepper to bring out their natural sweetness and to bring the broccoli to a seriously vibrant green. Toss, top, and dig in.
And since dinner only took about half an hour, you have plenty of time for an after-dinner stroll in the stunning mid-March weather (once it rolls back around, that is).
Roasted Black Bean-Portobello Salad with Ginger Vinaigrette
serves 2
2-inch knob fresh ginger
2 TBSP olive oil
2 TBSP rice vinegar
1/4 tsp natural cane sugar (evaporated cane juice)
1/4 tsp fine sea or kosher salt
1/8 tsp garlic powder
1 tsp reduced-sodium tamari
6 oz thickly sliced (about 3/4-inch thick) portobello mushrooms
1 15-oz can black beans
1 small broccoli crown, torn into small bite-size florets
1 small red pepper, trimmed and sliced
2.5 oz (one good handful) spring mix or tender salad greens of choice
additional salt and freshly cracked black pepper, to taste
Heat oven to 425.
Meanwhile, drain and rinse beans and set aside in a sieve to let drain well. Use a microplane zester to grate 1 TBSP of ginger, and add to a small bowl. Add oil, vinegar, sugar, salt, and garlic powder. Whisk. Pour half of dressing into another small bowl, setting the other half aside, and whisk in tamari.
Add mushrooms and black beans to a pan. Pour tamari-spiked half of dressing over and bake 25-30 minutes, tossing well after the first 15 minutes.
Meanwhile, add broccoli florets to a steamer basket. Top with red pepper slices. Steam just until broccoli turns bright green, 3-4 minutes. Shock in cold water and set aside to drain.
Add half of the remaining dressing to salad greens. Toss well. Top greens with steamed veg and drizzle with remaining dressing. Portion greens onto serving dishes and top each with mushroom-bean mixture. Top with a pinch of additional salt, if desired, and freshly cracked black pepper, to taste.