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My Veggie Solution for Fall: Saute That Big-Ass Salad!

As soon as fall hits, my near obsession with Big-Ass Salads starts to wane a bit. It’s not that I don’t still enjoy them; it’s just that they’re just so … cold! And when the temps start to drop, I begin to crave more soups, stews and heartier fare. That said though, I miss getting that HUGE bowl of veggies in my day. And, so I starting playing around with a cold-weather version of the BAS. That’s right, folks, I began heating up my Big-Ass Salads. In a pan. Like a saute.

sauteed-salad

And, turns out, sauteed salads are darn delicious. They’re definitely a different twist on the BAS and have a totally different flavor, but they are perfect for fall. And once you cook greens down, you can get a TON of them in a normal-sized bowl, leaving your belly fully of veggies and you with a warm dish that satisfies.

And the best part is that making one is pretty idiot-proof, no matter what veggies you’re putting in your BASS. Big-Ass Sauteed Salad, that is!

Big-Ass Sauteed Salad Recipe

Ingredients
1 tablespoon coconut or olive oil
1 cup of raw dense veggies, like carrots, celery, onion, jicama, radishes, cauliflower, broccoli
1 cup of less dense veggies, like tomatoes, peppers, mushrooms, beets
4 cups (or more!) of your favorite greens (spinach, arugula, kale, whatevs!)
Cooked protein of your choice, amount of your choice
Dressing or hot sauce of your choice (Sriracha is amazeballs if you dig spicy stuff)

Directions
1. Heat up your oil over medium heat. Add your dense veggies until crisp-tender.

2. Throw in your less dense veggies and cook for a few minutes.

3. Add in your greens and cook until wilted.

4. Add in your protein, stir to combine and cook until everything is warm.

5. Get your sauteed salad in a bowl and top with your dressing or hot sauce. Boom!

sauteed-salad-bowl

Although this is a “recipe,” it’s really less a list of ingredients and directions that you follow and instead more of a guide to making your perfect BASS. So mix and match, get creative, change it up and saute the heck out of those salads!

Tell me: What’s your favorite sauteed salad combination? Kristen just sent me a recipe for sauteed kale salad. You know I’m all over that one!  —Jenn

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2 Comments
  1. Matt says:

    Something to try tomorrow!

  2. brittany says:

    I do something similar. I make what I call pile-o-veggies dinner where everything goes into one pot— kale, eggplant, peas, mushrooms, tofu, a jar of my garden tomatoes… at the end I add salt, pepper, and lemon juice and serve over brown or black rice. It’s like a stew. My boyfriend isn’t crazy about the texture of it so maybe just a saute would be good. It would keep everything nice and crunchy.