Baked Winter Vegetable Salad Recipes
ROASTED WINTER ROOT VEGETABLES
These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.
Provided by rupps
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 60
Number Of Ingredients 8
Steps:
- Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
- Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g
WARM WINTER VEGETABLE SALAD WITH HALLOUMI
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Provided by Deb Perelman
Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
ROASTED WINTER-VEGETABLE COMPOSED SALAD
The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
- Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
- Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
- Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
- Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.
Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g
SLOW-ROASTED WINTER VEGETABLES
This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.
Provided by Janis
Categories Side Dish Vegetables Sweet Potatoes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
- Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g
ROASTED WINTER VEGETABLES
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.
Provided by Sarah Copeland
Categories Onion Vegetable Side Roast Vegetarian Root Vegetable Beet Carrot Parsnip Squash Pumpkin Fall Winter Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
- Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
More about "baked winter vegetable salad recipes"
14 BEST WINTER SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Fennel Avocado Salad. With a slightly spicy, anise-like flavor, fennel forms a fragrant base for this simple winter salad. If you have a kitchen mandolin, use it to slice the ingredients nice and thin to create a uniform mixture.
- Wheat Berry Salad With Pears and Goat Cheese. This hearty whole-grain salad makes the most of cold storage pears and long-lasting butternut squash for a refreshing dish to enjoy in the dead of winter.
- Moroccan Beet Salad With Yogurt Dressing. With their rich earthiness and slightly sweet notes, beets make a satisfying salad base, especially when paired with fresh spinach.
- Spinach, Feta, and Blood Orange Salad. If you've never enjoyed the flavor and deep red color of a blood orange, let this salad serve as your reason to start.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. Beets, bacon, spinach, and walnuts give this simple salad enough flavor and heft to serve as a main dish.
- Dumpling Squash and Spinach Salad. Serve this spinach, feta, and roasted chickpea salad with lemon tahini dressing inside a halved dumpling squash for a fun and unique presentation.
- Curried Sweet Potato and Freekeh Salad. Sweet potatoes pair perfectly with curry because the seasoning warms up their natural sweetness with a little tongue-tingling spice.
- Vegan Barley, Wild Rice, and Cranberry Pilaf. A pilaf is a dish that starts as a grain base, with nuts, berries, and veggies added in for texture and taste.
- Quinoa With Arugula and Butternut Squash. Creamy butternut squash, peppery arugula, and quinoa all get bathed in a sweet and zesty lime, garlic, and honey vinaigrette for a winter salad that works great as a side or on its own as an interesting main dish.
- Colorful Autumn Salad. Despite its name, this autumn salad works perfectly in the winter as well. Start with a blend of hearts of romaine and spinach, then add dried apricots and cranberries, goat cheese, and bacon; toss it all with a shallot and balsamic vinegar dressing, which pairs perfectly with the creamy goat cheese and crispy bacon.
WINTER VEGETABLE SALAD RECIPE | BON APPéTIT
2020-01-07 Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add …
From bonappetit.com
4.9/5 (56)Estimated Reading Time 1 minServings 4
From bonappetit.com
4.9/5 (56)Estimated Reading Time 1 minServings 4
- Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
ROASTED VEGETABLE WINTER SALAD - HUNGRY HEALTHY HAPPY
2019-03-07 Put them in a bowl with 1 tablespoon of olive oil and some salt and pepper and mix well. Two: Put onto a baking tray in a preheated oven at …
From hungryhealthyhappy.com
Ratings 114Calories 483 per servingCategory Salad
From hungryhealthyhappy.com
Ratings 114Calories 483 per servingCategory Salad
- Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 200C for 35-40 minutes.
- Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.
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2020-01-15 Bring to a boil, cover, decrease heat, and simmer for 25-30 minutes, until the quinoa is tender and the water is gone. Fluff with a fork and cool (I like it at room temperature). To roast the vegetables, preheat the oven to 425 …
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BAKED WINTER VEGETABLE SALAD RECIPE | MYRECIPES
2004-03-10 Ingredient Checklist. 2 medium-size red onions ; 2 beets, peeled ; 2 parsnips, peeled ; 1 medium butternut squash, peeled and seeded ; 3 tablespoons olive oil, divided
From myrecipes.com
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From myrecipes.com
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ROASTED WINTER VEGGIE SALAD RECIPE - GOOD HOUSEKEEPING
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From today.com
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BEST WINTER SALAD RECIPES FOR WHEN YOU NEED A BOWL OF VEGGIES
2021-12-23 Become a Member. Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.
From vegetariantimes.com
From vegetariantimes.com
WARM WINTER-VEGETABLE SALAD RECIPE - SOPHIE DAHL | FOOD & WINE
Ingredient Checklist. 1 small red onion, cut into 1/2-inch wedges ; 1 small sweet potato (about 8 ounces), cut into 1-inch pieces ; 1 carrot, peeled and cut into 3/4-inch pieces
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EASY COLD ROAST VEGETABLE SALAD WITH FETA AND BALSAMIC DRESSING
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From debraklein.com
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From iamherbalifenutrition.com
From iamherbalifenutrition.com
WINTER ROASTED VEGETABLE SALAD WITH GRAINS - FINDING TIME FOR …
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From findingtimeforcooking.com
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WINTER BAKED VEGETABLES
The perfect winter baked vegetables recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Winter Baked Vegetables. by Editorial Staff. Summary. Prep Time: 30 mins: Cook …
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ROASTED WINTER VEGETABLE SALAD - BEACH HOUSE KITCHEN
2017-12-05 Preheat an oven to 220oC. Place your beetroot, carrot and red onion on a baking tray and toss in a little oil and salt. Roast for 40 minutes, turning everything at least once. Take out the garlic after about 20 minutes, when its nice and soft. The hazelnuts will take around 5-10 minutes to roast on a tray in a hot oven.
From beachhousekitchen.com
From beachhousekitchen.com
ROASTED VEGGIE RECIPE: SEASONAL WINTER SALAD WITH HERBS
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From kitchenstewardship.com
From kitchenstewardship.com
EASY ROASTED WINTER VEGETABLES | COOK CLICK N DEVOUR!!!
2020-12-18 Preheat the oven to 425 F or 220 C. Grease a sheet pan with oil or cooking spray. Next let’s prepare the vegetables. Prepare them as mentioned below. 2 medium carrots peeled and chopped into 1 inch cubes. 2 small Potatoes scrubbed and diced into 1 inch cubed. 6-7 baby corns peeled and cut into thick rounds.
From cookclickndevour.com
From cookclickndevour.com
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From starseedkitchen.com
From starseedkitchen.com
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Baked Winter Vegetable Salad is a gluten free, primal, and vegan recipe with 6 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 4g of protein, and 11g of fat. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 45 minutes. A ...
From fooddiez.com
From fooddiez.com
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From theveganatlas.com
From theveganatlas.com
WINTER SALAD WITH BAKED SWEET POTATO - DARING KITCHEN
2020-11-06 Cut the sweet potatoes into circles, add the salt, drizzle with the sauce and bake for 30 minutes at 200 degrees. While the potatoes are baking, mix the dressing ingredients and let chill. To assemble the salad place green salad on the bottom of a plate. On top add: - baked sweet potato- chickpeas- red onion- sprouts.
From thedaringkitchen.com
From thedaringkitchen.com
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Combine 1/4 cup salad dressing, 2 teaspoons olive oil, 1/2 teaspoon salt, fennel bulb, and next 4 ingredients in a large bowl, tossing to coat. Spread vegetable mixture evenly in a roasting pan coated with cooking spray. Roast at 450° for 45 minutes or until vegetables are tender, stirring occasionally. Set aside. Step 3.
From myrecipes.com
From myrecipes.com
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