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
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY
Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425˚F (220˚C).
- On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
- On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
- Create 3 circular spaces for the beets. Place the 3 beets on the pan.
- Bake for 1 hour until with vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
- Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
- Serve with walnuts and feta.
- Enjoy!
Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams
BAKED WINTER VEGETABLE SALAD
I got this recipe from a Southern Living magazine. It is a great winter salad, you will probably want to wear latex gloves, because the beets will stain your hands.
Provided by KittyKitty
Categories Greens
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut first 4 ingredients into 1 inch cubes. Line 2 (13 x 9 inch) pans with aluminum foil.
- Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined pan and set aside.
- Toss together parsnips, squash, remaining 2 tablespoons olive oil, remaining salt & pepper, and maple syrup in empty lined pan.
- Bake both pans of veggies at 350F for 45 minutes or until veggies are tender, shielding with aluminum foil, if necessary, to prevent any excessive browning.
- Combine all baked veggies. Add salad greens, and toss. Arrange on a serving platter, and sprinkle with walnuts. Serve immediately.
Nutrition Facts : Calories 324.7, Fat 15.3, SaturatedFat 1.9, Sodium 615.8, Carbohydrate 48.7, Fiber 7.7, Sugar 16.8, Protein 5
HONEY-ROASTED VEGETABLE SALAD
Mix and match your favorite fall vegetables into this delicious side dish.
Provided by Donna Hay
Categories HarperCollins HarperCollins Vegetable Vegetarian Carrot Pumpkin Cauliflower Mint Yogurt Fall Side Thanksgiving Cumin Quick & Easy Roast Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
- Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
- Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
- Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.
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