Roasted Vegetable Salad With Apple Cider Vinaigrette Food

ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
• Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
• Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

GARDEN SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve.

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
• MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
• ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
• Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
• Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
• To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
• TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Steps:

• For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
• In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
• Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
• For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
• Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

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.

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE RECIPE - (4.6/5)

Steps:

• Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper. Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender. Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days. To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette. APPLE CIDER VINAIGRETTE Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving. MAKE-AHEAD: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning. This can be done three days ahead.