Spinach Salad With Roasted Fall Vegetables Food
SPINACH SALAD WITH ROASTED FALL VEGETABLES
The roasted vegetables piled onto the salad make this a healthy, filling supper.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
- Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.
SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
- Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
- Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
ROASTED FALL VEGETABLE SALAD
Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF.
- Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
- Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
- Top with bacon, nuts and remaining dressing.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.3333 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
THAI WATERFALL BEEF SALAD - A FEAST OF FLAVOR!
Steps:
- Gather the ingredients.
- Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
- For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder , or pounding into a powder with pestle and mortar.
- Combine all dressing ingredients together in a cup or mixing bowl , stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
- Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
- If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan or on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
- While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
- When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy.
Nutrition Facts : Calories 500 kcal, Carbohydrate 65 g, Cholesterol 78 mg, Fiber 7 g, Protein 34 g, SaturatedFat 5 g, Sodium 3610 mg, Sugar 36 g, Fat 14 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
SIMPLE SPINACH SALAD
Easy Spinach Salad with Pine Nuts and Parmesan and a homemade dressing made with olive oil, freshly squeezed lemon juice, and black pepper. Ready in 15 minutes! The best salad for a family weeknight dinner.
Provided by Julia
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Add dressing ingredients to a medium bowl. Whisk to emulsify.
- Add spinach to a large bowl.
- Toss with the salad dressing.
- Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.
Nutrition Facts : Calories 203 kcal, Carbohydrate 3 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 206 mg, Fiber 1 g, ServingSize 1 serving
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