ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
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
WARM ROASTED VEGETABLE SALAD WITH BACON VINAIGRETTE
Steps:
- Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
- Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
- Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
- Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
- In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
WARM ROASTED VEGETABLE SALAD
I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy!
Provided by MamaJ
Categories Vegetable
Time 20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Prepare vegetables and spread on a baking sheet.
- Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
- Roast 10 minutes.
- Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
- Spoon over mesclun mix just before serving.
WARM TORTELLINI AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
- Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.
Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams
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.
WARM ROASTED-GARLIC DRESSING FOR ROASTED-VEGETABLE SALAD
Make this for our Roasted-Vegetable Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Wrap garlic in foil. Roast until very tender, about 1 1/2 hours. Let cool slightly. Can be refrigerated in an airtight container overnight.
- Cut the garlic head in half crosswise. Squeeze pulp into a small saucepan, and place over medium-low heat. Whisk in vinegar and rosemary. Gradually add oil, whisking constantly. Use immediately.
WARM ROASTED VEGETABLE FARRO SALAD
This dish is great as a main course or as a side to a lean protein. Cooking farro in almond beverage provides an additional nutty flavour that enhances the overall complexity of the dish
Provided by Mary Jenny
Categories Nuts
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large flat pan or baking sheet, salt the eggplant slices generously on all sides, toss to coat evenly and hold for 30 minutes to release excess moisture and bitterness.
- Drain and rinse the eggplant and toss into a large mixing bowl. Add in the tomatoes, zucchini, mushrooms, garlic and onions. Generously drizzle the vegetables with olive oil and season with salt, and pepper, stir to coat. Transfer the vegetables to an ovenproof pan lined with tin foil. Roast the vegetables in the oven for 20 - 25 minutes or until soft, caramelized and fork tender. Stir or flip the vegetables about 10 - 15 minutes into the roasting process to avoid sticking to the pan. Remove the pan from the oven and set aside.
- Meanwhile, rinse the farro with water and drain in a colander over the sink. Add the farro to a 3-quart (3L) saucepot and add in the Almond Breeze. Season with a pinch of salt and a drizzle of olive oil. Bring the liquid to boil over medium high heat, and then turn down the heat to a low simmer to avoid spilling over. Simmer the farro for 20 minutes with the lid to the pot cocked to one side to let out steam. Turn off the heat but leave the pot on the stovetop and close the lid. Steam in the pot for another 5 minutes or until the farro is soft but slightly chewy in the centre. Remove the lid and fluff with a fork.
- When ready to assemble the dish, combine the cooked farro with the vegetables in a large serving dish and gently toss to mix. Whisk together the olive oil with the balsamic vinegar and drizzle over the farro salad. Toss to coat and season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lemon. Serve warm.
WARM COUSCOUS AND ROASTED VEGETABLE SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
- Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
- Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 5 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1578 milligrams, Sugar 12 grams, TransFat 0 grams
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.
WARM ROASTED VEGETABLE SALAD
Here is a lovely vegetable salad that was shared with my dear SIL by a Danish cook. Loads of lovely vegetable in a balsamic vinaigrette served warm or at room temperature. Not "historical" Danish food but certainly what a contemporary Danish cook would share with guests.
Provided by Acerast
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- Cut the peppers and discard the seeds.
- Halve the eggplants lengthwise and cut each into thick slices.
- Slice the onions into thin rounds.
- Place the laved peppers, eggplants and onions in a large roasting tin.
- Add olive oil, thyme, garlic, salt and pepper and combine well.
- Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken.
- Meanwhile, quarter the plum tomatoes.
- Add the plum tomatoes and the goat cheese.
- Toss the vegetables and return to the oven for 10-15 minutes more.
- Remove the vegetables with a slotted spoon to a serving platter and keep warm.
- Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice. Bring to a boil and boil for 1 minute.
- Cool slightly and add the basil.
- Place roasted vegetables on warm plates and spoon warm dressing over.
- Garnish with thyme sprigs.
Nutrition Facts : Calories 605.5, Fat 55, SaturatedFat 7.7, Sodium 52.3, Carbohydrate 30.3, Fiber 11.9, Sugar 14.7, Protein 4.8
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