Balsamic and Soy Tomato Salad with Roasted Garlic Vinaigrette
An easy and delicious salad that's perfect for a weekday lunch, or serve warm for holiday hosting! Add any protein for a complete meal!
Equipment
- Baking Dish
- Shallow Mixing Bowl
- Kitchen knife
Ingredients
- 2-3 cups Cherry Tomatoes
- 4 cloves Garlic (keep skin on)
- 3 tsp Olive Oil
- 2 tsp Balsamic Vinegar
- 1 tsp Soy Sauce/Liquid Aminos
- Salt and Pepper
Dressing
- 2 tsp Olive Oil
- 1 tsp Balsamic Vinegar
- 1/2 tsp Soy Sauce/Liquid Aminos
- Salt and Pepper
Salad
- 4 handfuls Hearty Greens I used kale, chard, and spinach
- 1 large Shallot Could use red onion
- 1/2 cup Walnuts
- 1/4 cup Shaved Parmesan Cheese
Instructions
- Heat oven to 350. In baking sheet, toss cherry tomatoes in olive oil, balsamic, soy/aminos, salt and pepper.
- Place garlic cloves in and coat with a little oil as well. Bake for about 45 minutes, turning a few times throughout, as balsamic will caramelize.
- Remove from the oven and allow garlic to cool to the touch. Squeeze into a shallow mixing bowl, and add olive oil, balsamic and soy/aminos. Using a fork, mash together until a paste forms, adding a bit more oil as desired. Adjust salt and pepper to taste.
- Assemble salad with greens, sliced shallot, tomatoes, and chopped walnuts.
- Drizzle with garlic sauce and top with fresh parm. Enjoy!Add any protein for a complete meal!