Roasted Vegetable Salad Bowl Recipes

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!

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

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!

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.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
• Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
• After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
• While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
• Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
• Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.