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.
More about "salad with roasted root vegetable vinaigrette recipes"
HONEY-ROASTED ROOT VEGETABLE SALAD …
From foodandwine.com
5/5 (583)Total Time 1 hr
- Preheat the oven to 400°. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.
- Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.
- In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.
- In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.
ROASTED ROOT VEGETABLE SALAD RECIPE
From myrecipes.com
ROASTED ROOT SALAD WITH BALSAMIC-DATE VINAIGRETTE
From theroastedroot.net
WINTER SALAD WITH ROASTED VEGETABLES
From laurafuentes.com
FARRO SALAD WITH ROASTED ROOT VEGETABLES RECIPE
From foodandwine.com
ROASTED ROOT VEGETABLE SALAD WITH MAPLE DIJON …
From canolaeatwell.com
ROASTED WINTER VEGETABLE QUINOA SALAD WITH CIDER …
From theroastedroot.net
ROASTED VEGETABLE SALAD - EATING BIRD FOOD
From eatingbirdfood.com
ROASTED ROOT VEGETABLES WITH THYME AND MARJORAM …
From bonappetit.com
4/5 (2)Servings 10
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.
- Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.
ROASTED BEETS WITH ORANGE VINAIGRETTE - DIABETES STRONG
From diabetesstrong.com
20 INTERNATIONAL AIRLINES WITH THE TASTIEST VEGETARIAN MEALS
From tastingtable.com
I TRIED EVERY SALAD KIT AT MY TRADER JOE'S—THIS WAS MY FAVORITE
From eatingwell.com
63 BEST EASTER DINNER IDEAS - EASY EASTER DINNER RECIPES
From redbookmag.com
EXPLORE THE DECADENT ABUNDANCE OF THE SEASON WITH OUR ROASTED …
From theecologycenter.org
WARM KALE SALAD WITH ROASTED ROOT VEGETABLES - RACHEL COOKS®
From rachelcooks.com
ROASTED ROOT VEGETABLES SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED SPRING VEGETABLES WITH MUSTARD WHITE COOKING WINE …
From pinterest.com
THE BEST ROASTED VEGETABLE SALAD WITH WHITE WINE HONEY …
From ameessavorydish.com
LEMONY ROASTED RADICCHIO, FENNEL, AND ROOT VEGETABLES
From cookingwithbrendagantt.net
SPRING ROOT VEGETABLE SALAD WITH PISTACHIO VINAIGRETTE
From theoriginaldish.com
ROASTED VEGETABLE SALAD & APPLE CIDER VINAIGRETTE RECIPE
From myrecipes.com
BALSAMIC ROASTED BEET SALAD & DRESSING - WALDER WELLNESS
From walderwellness.com
LOADED POTATO SALAD RECIPE
From southernliving.com
RECIPE: ROASTED VEGETABLE SALAD WITH CITRUS-ALE VINAIGRETTE
From wholefoodsmarket.com
GARLIC ROASTED RACK OF LAMB - SWEET CS DESIGNS
From sweetcsdesigns.com
You'll also love