October 31, 2014 8

Warm Romanesco Leek + Brussel Sprout Salad with Green Olive Dressing + scenes from cascadian farm!

Roasted Romanesco Salad with Green Olive Dressing | @withfoodandlove

I’ve only been there twice. Each visit lasted just a few days, but the scenes will stay with me for a lifetime. There is something so majestic about the Pacific Northwest. The thick billowy clouds, greyish-smoky skies, cerulean mountain tops and vibrant green forests as far as the eye can see.

A few weeks ago, in between my jaunts back and forth from Philly to Denver –  I was fortunate enough to take a trip out west to Seattle and visit the home of Cascadian Farm. The trip was packed with adventure. Forty-eight hours of eating amazing food, meeting new friends and snapping about a bajillion photos in the Cascadian Mountains.

As soon as I arrived, I grabbed snacks + wine with this little lady. Afterwards, we caught dinner with the Cascadian team and some other lovely bloggers at Sitka + Spruce. It was the effing bomb dot com. For real – seriously one of the best meals I’ve had in a really long time. It was near perfection. I’m not getting paid to say this, I just really loved it. If you’re in Seattle, definitely eat there. In fact, you should totally fly to Seattle, just to eat there.

Cascadian Farm | @withfoodandlove

Cascadian Farm | @withfoodandlove

Cascadian Farm | @withfoodandlove

Cascadian Farm | @withfoodandlove

Cascadian Farm | @withfoodandlove

The next day we headed out to the Cascadian home farm. It was about a two and half hour drive northeast and I stared out the window the the entire way, I couldn’t get enough of that view. So now is the time we talk about it. Yes, Cascadian Farm is owned by General Mills. Yes, I have my apprehensions about that. But here’s the thing and please trust me when I say this…the folks at Cascadian Farm, they’re fighting the good fight people. They were founded by Gene Kahn in the 1970s. Basically he was just a young kid who wanted to make a big difference in the world. But slowly overtime, he realized that in order to keep his dream alive he needed way more money to do it. And so he teamed up with General Mills to make it happen.

There’s a lot I could say on this subject, but I want to keep it short and sweet. I really respect Cascadian Farm and the people behind the mission. Their passion to protect our planet is transparent and approachable. They offer affordable organic food options to people all over our country. They support initiatives like Bee-Friendlier, a campaign to protect our pollinators. And – they’re doing way more good for our world than damage.

Organic is great, organic is awesome! And organic food is always non-GMO!! But local is great too and you all know how much I like to support my local {and organic} farms!! If you’re ever in the Seattle region, say early spring to late fall, take a trip up to the Cascadian home farm. Eat some ice cream!! Buy some blueberries!! And bring your camera, you will want/need it.

Now onto this salad!! It is a simple combination of all the fall things that I totally love. I snagged all of these {organic} veggies at my farmers’ market. Romanesco you guys, the beauty in every little nook and cranny is incredible. I could stare at it for hours. If you can’t find romanesco at your local market, cauliflower is the perfect substitute. This salad is super yummy served cold. But, it’s extra special served warm, right out of the oven, slightly crispy and tossed lightly with that perfectly zippy green olive dressing.

Roasted Romanesco Salad with Green Olive Dressing | @withfoodandlove

Roasted Romanesco Salad with Green Olive Dressing | @withfoodandlove

Roasted Romanesco Salad with Green Olive Dressing | @withfoodandlove

Roasted Romanesco Salad with Green Olive Dressing | @withfoodandlove

Warm Romanesco Leek + Brussels Salad with Green Olive Dressing {print me!}

Notes: this salad takes about 25 minutes to make and will feed 2 hungry people for a main event or 4 as a side. You could toss it with a pound of pasta and serve 6!! I like my veggies roasted to the point that they’re almost burnt, that to me is the best. Feel free to roast to your liking.

Ingredients:

  • 1 small head of romanesco {or cauliflower}
  • 1 bunch of brussels sprouts
  • 2 – 4 leeks {depending on their size}
  • 8 – 10 pitted large green olives {I used the big bright green ones from my grocer’s olive bar}
  • 2 tablespoons of olive oil + more for roasting
  • 1/8 teaspoon of sea salt + more for roasting
  • 1/8 teaspoon black pepper
  • juice from 1/2 lemon
  • 1 tablespoon apple cider vinegar

Preheat your oven to 450 degrees and line a baking sheet with parchment paper.

Cut your romanesco into florets and halve your brussels. Cut your leeks into 3 inch long pieces and then slice them lengthwise in half. Toss your veggies with a good drizzle of olive oil and pinch of sea salt. Roast for 25 minutes {or until browned enough}, flipping once halfway.

In a blender or small food processor whip up your dressing while your veggies are roasting. Combine the green olives, olive oil, sea salt, black pepper, lemon juice and apple cider vinegar and blend until smooth.

When the veggies are done roasting, toss lightly with the dressing and serve warm.


My trip to Cascadian Farm was funded by Cascadian Farm a division of General Mills; all opinions are my own.

8 Responses to "Warm Romanesco Leek + Brussel Sprout Salad with Green Olive Dressing + scenes from cascadian farm!"

  1. Reply

    Liz @ Floating Kitchen

    October 31, 2014 at 9:36 PM

    Glad you had a great trip! I’ve had the pleasure of visiting Cascadian Farms before and it’s awesome!

  2. Reply

    Katrina @ Warm Vanilla Sugar

    November 1, 2014 at 5:58 AM

    That farm is absolutely stunning! I’m swooning over the mountains in the background. Just lovely!…also, these roasted vegetables look super tasty. Yum!

    • Reply

      Sherrie

      November 24, 2014 at 7:20 PM

      It was like no other place I’ve ever been. The PNW at its finest for sure!!

  3. Reply

    Millie | Add A Little

    November 4, 2014 at 1:27 PM

    Looks so delicious – I love the bounty of green!

    • Reply

      Sherrie

      November 24, 2014 at 7:19 PM

      Me too, my favorite :))

  4. Reply

    Amanda

    November 4, 2014 at 10:55 PM

    So are we tossing the olives into the blender with the dressing or with the roasted veggies after they come out of the oven?

    • Reply

      Sherrie

      November 5, 2014 at 7:39 AM

      Oh yikes – you blend the olives into the dressing. I fixed the recipe, thank you for pointing that out to me!

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