Warm Autumn Roasted Vegetable Salad Recipes

WARM AUTUMN ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees.
• Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.
• Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.

WARM ROASTED VEGETABLE SALAD

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.

WARM QUINOA SALAD WITH ROASTED AUTUMN VEGETABLES

Steps:

• Heat the oven to 400°F and arrange a rack in the middle.
• Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out).
• Roast the vegetables, stirring every 5 minutes, until they're tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.
• Place the quinoa in a medium saucepan, cover with about 2 to 3 inches of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 minutes. Meanwhile, make the dressing.
• For the dressing and to assemble:.
• Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.
• When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.

ROASTED AUTUMN VEGETABLE SALAD

Steps:

• To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
• Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
• Bring to a rapid simmer and cook for 50-60 minutes until tender.
• Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
• If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
• Preheat the oven to 200C or 400 degrees F.
• To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
• The central core of the parsnips can also be trimmed away, should they appear to be woody.
• The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
• Preheat a roasting tray on top of the stove, adding the oil.
• Add the carrots and parsnips and fry on all sides until well coloured.
• Season with salt and pepper.
• Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
• Remove the vegetables from the oven and season with salt and pepper.
• These are best served very warm, rather than piping hot.
• While the carrots and parsnips are roasting, dice the beetroots.
• To make the dressing, whisk together the mustard, soured cream and vinegar.
• The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
• If the dressing is too thick, simply loosen with a little water.
• Season with salt and pepper.
• You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
• Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
• Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
• Or, if using grated beetroots, simply divide between the plates.
• Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
• Season with salt and pepper and sprinkle on top of the carrots and parsnips.
• Spoon over and around with the beetroot and soured cream dressing to finish.