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
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Dineo Maseko
[email protected]Not worth the effort.
becca Rebecca
[email protected]Roasted Winter Vegetable Composed Salad: Disappointing.
Olothando Budeli
[email protected]The salad was too difficult to make. I would not recommend it for beginner cooks.
Lee Blasingame
[email protected]The salad was a bit bland. I would recommend adding more spices or herbs to the roasted vegetables.
Jessica Wolmarans
[email protected]I found the dressing to be a bit too tangy. I would recommend using less lemon juice.
ALI RAZA WARAICH
[email protected]This salad was a bit too oily for my taste. I would recommend using less olive oil when roasting the vegetables.
Shakes Marquard
[email protected]I added some crumbled goat cheese to my salad and it was amazing. Highly recommend!
Malonie Howe
[email protected]I used a balsamic vinaigrette dressing instead of the lemon vinaigrette and it was delicious.
Nurhusen Sherif
[email protected]This salad is perfect for a winter meal. It's hearty and filling, but also light and refreshing.
cloudz
[email protected]I'm not a big fan of brussels sprouts, but they were amazing in this salad. The roasting process really brought out their flavor.
Maria Espinoza
[email protected]Roasted Winter Vegetable Composed Salad is a must-try for anyone who loves roasted vegetables.
mdsarif howlader
[email protected]This is my new favorite salad. It's so flavorful and satisfying.
Stacy Owens
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
70cc alterations
[email protected]Great recipe! I used a variety of winter vegetables and they all roasted perfectly. The dressing was also very tasty.
Korey Mcabee
[email protected]This salad was easy to make and so delicious. I'll definitely be making it again.
Olivea Etherton
[email protected]I'm not usually a fan of salads, but this one was delicious! The roasted vegetables added a nice smoky flavor and the dressing was light and refreshing.
Hm sumon Islam
[email protected]Loved this salad! The roasted vegetables were so flavorful and the dressing was perfect.
COMANDO
[email protected]Roasted Winter Vegetable Composed Salad was a hit at our dinner party! Everyone raved about the combination of roasted vegetables and the tangy dressing.