Warm Roasted Vegetable Salad With Sesame Citrus Vinaigrette Recipes

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WARM ROASTED VEGETABLE SALAD



Warm Roasted Vegetable Salad image

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

2 cups asparagus, cut into 2 inch pieces
2 cups button mushrooms
12 cherry tomatoes
2 tablespoons olive oil
salt
pepper
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons shallots, minced
1 -2 tablespoon horseradish
1 tablespoon parsley, minced
1 tablespoon honey
salt
pepper
4 cups mesclun

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



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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