ROASTED ROOT VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
- In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
- In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
ROASTED ROOT VEGETABLE AND PASTA SALAD
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
Provided by My Food and Family
Categories Home
Time 50m
Yield 15 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 450°F.
- Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
- Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
- Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED ROOT AND BABY GREEN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad in the center of the 4 plates.
ROASTED ROOT VEGETABLE PASTA SALAD
Steps:
- In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
- Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.
ROASTED ROOTS AND RADIATORE PASTA SALAD
Steps:
- For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
- For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.
ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN
I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.
Provided by Lusil
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees.
- Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
- Prepare grill.
- Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
- Combine all ingredients for the vinaigrette, with a whisk.
- Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5
ROASTED ROOT VEGETABLE SALAD
This is a great cool-weather salad. While served cold, the roasted flavor of the vegetables is somehow warming and comforting!
Provided by Kristy Bakes
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut beets, carrots, and parsnips into small bite-size pieces.
- Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
- Bake 45 minutes in a preheated 425 degree oven.
- Place carrots and parsnips in large baking dish. Add oil; toss to coat.
- Add to oven after the first 15 minute of the beet baking time.
- Toss all vegetables together and allow to cool in refrigerator.
- Add thinly sliced raw onion.
- Add Italian dressing and toss. Serve cold or room temperature.
Nutrition Facts : Calories 49, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.8, Sodium 464.8, Carbohydrate 8.2, Fiber 1.3, Sugar 6.5, Protein 1
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