Roasted Root Vegetable Salad With Marcona Almonds Food

ROASTED ROOT VEGETABLE SALAD WITH MARCONA ALMONDS

Steps:

• Preheat oven to 375 degrees.
• Place both squashes, celery root, yam, beet, turnip, parsnip, and shallots in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine.
• Evenly spread vegetables in a roasting pan or large rimmed baking sheet. Transfer to oven and roast until squash and parsnips are tender, about 30 minutes. Remove squash, celery root, yam, and parsnip from roasting pan and set aside on a platter; cover with parchment-paper-lined aluminum foil. Continue roasting beet and turnip 20 minutes more; transfer to platter and cover with foil.
• Place almonds on a baking sheet and toast until golden brown, about 5 minutes. Remove from oven and let cool slightly. Coarsely chop and transfer to a medium bowl with vinegar and brown butter; stir to combine.
• Uncover vegetables and drizzle with almond mixture. Garnish with reserved beet leaves and lemon zest.

ROASTED ROOT VEGETABLE SALAD

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 BEET SALAD WITH PEARS AND MARCONA ALMONDS

Steps:

• Preheat the oven to 375 degrees F.
• Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
• Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
• Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

ROASTED ROOT VEGETABLE SALAD

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.

ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 375 degrees. Cut squash crosswise in 1/4-inch rings, and remove seeds. Place in a large bowl, and set aside. Cut potatoes in half, lengthwise, and place in bowl with squash. Trim greens from carrots, and peel. (If using large carrots, cut crosswise into 1/2-inch coins.) Add to squash.
• Trim roots from leeks, leaving end intact; cut off greens from leeks, and cut in half lengthwise. Wash well, then cut into long, thin wedges. Add to squash mixture.
• Cut brussels sprouts in half, and add to bowl. Peel celeriac, and cut into 1/4-inch wedges; add to bowl.
• Drizzle vegetables with 4 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Toss until well combined. Arrange in a single layer on two large rimmed baking sheets. Place beets in same bowl, drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/4 teaspoon salt and a pinch of pepper. Toss again. Add to baking sheet with vegetables.
• Roast until golden brown and tender, about 45 minutes, tossing halfway through to ensure even browning. Remove from oven, and let cool slightly on baking sheets.
• Place greens on plates or platter and arrange vegetables over. Drizzle with warm dressing. Shave cheese thinly with a vegetable peeler, and garnish the salad with it. Serve immediately.