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 VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE
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
Steps:
- In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
ROASTED VEGETABLE SALAD
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
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 ROOT VEGETABLE VINAIGRETTE
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
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.
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