Roasted Vegetable Salad with Apple Cider Vinaigrette

Roasted Veggies, Yeast Rolls, And Kale-Mashed Potatoes; Photographer: Alison Miksch; Prop Stylist: Buffy Hargett-Miller; Food: Erin Merhar

Roasted Veggies, Yeast Rolls, And Kale-Mashed Potatoes; Photographer: Alison Miksch; Prop Stylist: Buffy Hargett-Miller; Food: Erin Merhar

Roasted Vegetable Salad with Apple Cider Vinaigrette

Make Ahead: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.

1 pound parsnips, peeled and cut lengthwise

1 pound carrots, peeled and cut lengthwise

1 pound small golden beets, peeled and coarsely chopped

10-12 garlic cloves

1 cup frozen pearl onions, thawed

1 pound small Brussels sprouts, trimmed and halved

3 fresh rosemary or thyme sprigs

3 small bay leaves

3 tablespoons butter, melted

1 ½ tablespoons olive oil

Kosher salt and freshly ground black pepper

Apple Cider Vinaigrette (see below)

1 head radicchio, separated into leaves

 

Preheat oven to 425⁰. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.

Bake both pans at 425⁰ for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back and top rack to bottom rack. Bake 20 to 25 minutes or until vegetables are tender.

Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.

To serve, let vegetables stand 20 minutes or until room temperature. Add ¼ cup Apple Cider Vinaigrette; toss to coat.

Arrange radicchio leaves on a serving platter, top with roasted vegetables. Drizzle ¼ cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Yield: 8 to 10 servings

Apple Cider Vinaigrette

Make Ahead: Store vinaigrette, covered, in the fridge. Let stand 10 minutes or until room temperature. Shake well, and check seasoning before using.

¾ cup extra virgin olive oil

¼ cup apple cider

¼ cup apple cider vinegar

2 tablespoons finely chopped shallot

1 tablespoon whole grain Dijon mustard

1 tablespoon honey

1 ½ teaspoons kosher salt

1 teaspoon fresh thyme leaves

½ teaspoon freshly ground black pepper

Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.

Yield: 1 ¼ cups

(Ref: Southern Living)

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