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.
ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING
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
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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