Best Roasted Root Vegetable Vinaigrette Recipes

CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

Chicken Salad with Roasted Root Vegetable Vinaigrette image

Provided by Giada De Laurentis

Categories Salad Chicken Leafy Green Poultry Dinner Lunch Healthy Lettuce Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 head romaine lettuce, chopped
1 head radicchio, chopped
1 Belgian endive, chopped
2 cups (1/2-inch) diced cooked skinless chicken breast
1/2 cup Roasted Root Vegetable Vinaigrette

Steps:

In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.

ROASTED ROOT VEGETABLE VINAIGRETTE

Roasted Root Vegetable Vinaigrette image

Provided by Giada De Laurentis

Categories Roast Salad Dressing Root Vegetable Carrot Parsnip Healthy Shallot

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large shallot, quartered
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/3 cups low-sodium chicken broth
1/4 cup frozen unsweetened apple juice concentrate, thawed
3 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 425°F.
On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.

SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

Salad with Roasted Root Vegetable Vinaigrette image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
1 teaspoon maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 roasted carrot
1 roasted parsnip
1/2 roasted shallot
1/2 head romaine lettuce, chopped
1/2 head radicchio, chopped
1 spear Belgian endive, stemmed and chopped

Steps:

For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.

Nutrition Facts : Calories 281 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 409 milligrams, Carbohydrate 26 grams, Fiber 7.5 grams, Protein 3 grams, Sugar 12 grams