ROASTED VEGETABLE SALAD
This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
Provided by Brittany Mullins
Categories Salad
Number Of Ingredients 16
Steps:
- Roast veggies: Heat oven to 400°F. Place cauliflower, butternut squash and brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don't burn.
- Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.
- Prep salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don't need to use all of the dressing.
- Serve: Portion into bowls, top with mulberries and serve.
- Store: Salad will keep marinated for up to 2 days in the fridge.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 334 kcal, Sugar 10 g, Sodium 758 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 41 g, Fiber 10 g, Protein 14 g, UnsaturatedFat 12 g
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
ROASTED AUTUMN VEGETABLE SALAD
Make and share this Roasted Autumn Vegetable Salad recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
- Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
- Bring to a rapid simmer and cook for 50-60 minutes until tender.
- Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
- If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
- Preheat the oven to 200C or 400 degrees F.
- To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
- The central core of the parsnips can also be trimmed away, should they appear to be woody.
- The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
- Preheat a roasting tray on top of the stove, adding the oil.
- Add the carrots and parsnips and fry on all sides until well coloured.
- Season with salt and pepper.
- Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
- Remove the vegetables from the oven and season with salt and pepper.
- These are best served very warm, rather than piping hot.
- While the carrots and parsnips are roasting, dice the beetroots.
- To make the dressing, whisk together the mustard, soured cream and vinegar.
- The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
- If the dressing is too thick, simply loosen with a little water.
- Season with salt and pepper.
- You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
- Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
- Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
- Or, if using grated beetroots, simply divide between the plates.
- Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
- Season with salt and pepper and sprinkle on top of the carrots and parsnips.
- Spoon over and around with the beetroot and soured cream dressing to finish.
Nutrition Facts : Calories 380.5, Fat 38.1, SaturatedFat 5.8, Cholesterol 10.9, Sodium 99.7, Carbohydrate 9.9, Fiber 2.7, Sugar 5.8, Protein 2.4
AUTUMN ROASTED VEGGIE SALAD RECIPE - (4.3/5)
Provided by gwendee1
Number Of Ingredients 15
Steps:
- DRESSING: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking. Set aside. SALAD: Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes. Roast the squash and Brussels sprouts using the same technique as the cauliflower. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits. Toss the dressing to evenly coat the salad. Salad will keep marinating for up to two days in the fridge. NUTRITION (per serving) 438 cal, 12 g pro, 38 g carb, 11 g fiber, 7 g sugars, 27.5 g fat, 4 g sat fat, 974 mg sodium CREATED BY: Chef Michael Sullivan, True Food Kitchen (truefoodkitchen.com)
ROASTED VEGGIE AND BOCCONCINI SALAD
Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.
Provided by Lori Mama
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees.
- Place tomatoes, peppers and onions on a non stick baking sheet.
- Roast in oven approximately 15-20 minutes or until softened.
- Remove, cool and cut into bite sized pieces.
- Shake together in a sealable container the.
- oil, mustard, lemon juice, chopped basil, salt and pepper.
- Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
- Serve immediately.
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