Given that it’s a cold, drizzly, gray day, I think it’s the perfect day to post this warm salad.  It’s hearty, filling, and just generally comforting — perfect for winter.  And since it’s got some good-for-you green things in there, you don’t have to fall into a pit of self-hatred after eating it (even if it does taste a little indulgent).

Warm Brussel Sprout Salad

serves 2 as a meal, 4 as a side

• 1 lb brussel sprouts, trimmed and halved or quartered (depending on size)
• 1 large yellow onion, quartered and sliced
• 4 thick slices bread (I used sourdough), cubed
• 3 thin slices prosciutto, diced (feel free to use bacon or pancetta instead)
• 1 bag (5oz) lettuce (I used arugula, but baby spinach or baby or mixed greens would also work well)
• 2 hard boiled eggs, chopped
• red wine vinegar (you could also use apple cider vinegar here)
• olive oil
• salt and pepper

1. Preheat oven to 400°.
2. Toss brussel sprouts and onion in olive oil, salt and pepper.  Place in a single layer on a baking sheet and bake until tender, about 20 minutes.
3. After the brussel sprouts have been cooking for 8 minutes, toss bread cubes with olive oil, salt and pepper.  Add bread and prosciutto to baking sheet (in a single layer), and bake remaining 12 minutes with brussel sprouts and onions.
4. Place lettuce and chopped eggs into a large salad bowl.  Add cooked brussel sprouts, onion, prosciutto, and croutons, right out of the oven.  Add 1 tbsp red wine vinegar, 1 tbsp olive oil, salt and pepper, then toss to combine.

*Don’t over-dress this salad — it can taste a bit heavy if you’re too heavy-handed with the dressing.