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
ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS
Sweet, savory, and seasonal, this salad from TV chef Nora Singley is sure to become a family favorite. Also try: Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
- In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
- Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
- Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.
ROASTED AUTUMN HARVEST SALAD
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
- Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
- Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
- Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
- Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.
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 AUTUMN VEGETABLE SALAD
Make and share this Roasted Autumn Vegetable Salad recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
- Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
- Bring to a rapid simmer and cook for 50-60 minutes until tender.
- Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
- If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
- Preheat the oven to 200C or 400 degrees F.
- To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
- The central core of the parsnips can also be trimmed away, should they appear to be woody.
- The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
- Preheat a roasting tray on top of the stove, adding the oil.
- Add the carrots and parsnips and fry on all sides until well coloured.
- Season with salt and pepper.
- Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
- Remove the vegetables from the oven and season with salt and pepper.
- These are best served very warm, rather than piping hot.
- While the carrots and parsnips are roasting, dice the beetroots.
- To make the dressing, whisk together the mustard, soured cream and vinegar.
- The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
- If the dressing is too thick, simply loosen with a little water.
- Season with salt and pepper.
- You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
- Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
- Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
- Or, if using grated beetroots, simply divide between the plates.
- Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
- Season with salt and pepper and sprinkle on top of the carrots and parsnips.
- Spoon over and around with the beetroot and soured cream dressing to finish.
Nutrition Facts : Calories 380.5, Fat 38.1, SaturatedFat 5.8, Cholesterol 10.9, Sodium 99.7, Carbohydrate 9.9, Fiber 2.7, Sugar 5.8, Protein 2.4
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AUTUMN ROASTED VEGETABLES (WITH APPLES AND PECANS)
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5/5 (8)Total Time 1 hrCategory Side DishCalories 333 per serving
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp).
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