Roasted Vegetable Salad On A Stick Recipes

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ROASTED VEGETABLE SALAD-ON-A-STICK



Roasted Vegetable Salad-on-a-Stick image

An easy roasted vegetable salad-on-a-stick will have even the pickiest of eaters munching on good-for-you broccoli, carrots, Brussels sprouts, and cauliflower. This recipe comes from Hidden Valley Ranch and was created by Chef Bill Telepan, owner of Telepan and Telepan Local.Click Here to See More Salad Recipes

Provided by Hidden Valley Ranch

Yield 6

Number Of Ingredients 12

12 small broccoli florets
12 small cauliflower florets
12 brussels sprout halves
12 1-inch pieces carrots, peeled
2 tablespoon olive oil
1 teaspoon hidden valley original ranch salad dressing and seasoning mix
1 cup torn kale leaves
6 wooden skewers
2 tablespoon red wine vinegar
2 tablespoon balsamic vinegar
1 1/2 tablespoon honey
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the broccoli, cauliflower, Brussels sprouts, and carrots in olive oil and ½ teaspoon of the seasoning mix to coat evenly. Spread onto a sheet tray in a single layer. Roast until tender, 15 to 20 minutes. Let cool slightly.
  • Meanwhile, make the vinaigrette by shaking the red wine vinegar, balsamic vinegar, honey, and remaining ½ teaspoon seasoning mix together in a jar until well combined. Toss the vegetables and kale together with the dressing.
  • On each skewer, spear two pieces of each vegetable, alternating with torn kale leaves. Serve at room temperature or chilled.

ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING



Roasted-Vegetable Salad with Garlic Dressing image

Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 winter squash, such as acorn or delicata (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick rings and seeded
12 ounces assorted fingerling potatoes, halved lengthwise
1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces)
1/2 pound brussels sprouts, halved
1 medium celery root (about 12 ounces), trimmed, peeled, and cut into 1/4-inch wedges
1 bunch baby beets, trimmed, peeled, and halved
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 medium leeks, white and pale-green parts only, sliced lengthwise into 1/4-inch-thick pieces and rinsed well
5 ounces baby kale, curly endive, or other hearty greens
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

Steps:

  • Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
  • Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
  • Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

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