The Giada De Laurentiis Salad I’m Making on Repeat All Winter Long

I used to say, I am not a salad person, until I realized I’m not a certain-type-of-salad person. The sad kind that traditionally defines the genre: romaine lettuce, raw onions, grape tomatoes, cucumbers, croutons, and a gloppy, flat-tasting dressing that slides right off.

Once I realized that salad doesn’t have to mean lettuce or need to be cold, I am no longer wishy-washy about them—I became a salad person.

Giada De Laurentiis’ warm broccoli and Brussels sprout salad proves my point. It’s what I call a winter bliss salad because it highlights wintery vegetables roasted and tossed with something sweet (dates), something creamy (Parm), and something crunchy (almonds). The bright dressing soaks into the ingredients, and you’re left with a hefty salad that can be served at any temperature, at any time, and it’ll still be as delicious.

How I Make Giada’s Warm Salad

I adapted Giada’s recipe a little to suit my taste. You’ll need:

• 1 large head broccoli (about 8 ounces), cut into 1-inch florets
• 1 pound Brussels sprouts, thinly sliced
• 1/2 cup olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 lemon, zested and juiced
• 1 teaspoon Calabrian chili paste
• 1/4 cup Parmesan cheese, cut into 1/2-inch pieces
• 1/4 cup dates, pitted and chopped
• 1/4 cup roasted almonds, chopped

Preheat the oven to 425°F, with the rack set on the lowest rung. Grab the largest sheet pan you own, place the broccoli and Brussels sprouts on it, and drizzle with 1/4 cup olive oil, one teaspoon salt, and 1/4 teaspoon black pepper. Use your hands to coat the vegetables and spread them out as much as possible. It will feel like there are too many vegetables, but they’ll cook down to about half their size.

Roast the vegetables for about 20 minutes until you see dark brown edges around them.

While the vegetables roast, make the dressing. In a small bowl, use a fork to whisk the lemon zest and juice, Calabrian chili paste, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The dressing isn’t stellar when tasted alone; however, it perks up when tossed with the other ingredients, especially the sweet dates and salty Parm.

Warm vegetables soak up the dressing better, so as soon as you remove the broccoli and Brussels sprouts from the oven, drizzle the dressing all over and toss with a large spoon. Scatter the Parmesan, dates, and almonds on top, and toss again.

Serve it right away, or shovel a bunch into your mouth and scrape the rest into a container for the fridge—this salad only gets better with a little time. So, I make 2X the recipe (might as well!) and eat it for lunch throughout the week.

Also, how you eat this salad is just as important. Use a spoon, not a fork. Every spoonful will be jumbled with sweet dates, creamy Parm, crunchy almonds, and lightly charred vegetables, all covered with the snappy dressing.

What To Use Instead of Calabrian Chili Paste

This salad needs a tiny kick to up the warmth. If Calabrian chili paste isn’t a pantry staple for you and you don’t feel like making a grocery run, here are some substitutions I’ve tried and loved:

• 1 teaspoon gochujang
• 1 teaspoon gochugaru
• 1/4 teaspoon crushed red pepper
• 1 teaspoon achaar