SAUCE PIZZA AND WINE NUTRITION ROASTED VEGETABLE SALAD RECIPES

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ROASTED VEGETABLES SALAD RECIPE | NANCY FULLER | FOOD NETWORK



Roasted Vegetables Salad Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     side-dish

Total Time 40 minutes

Cook Time 10 minutes

Yield 5 servings

Number Of Ingredients 16

2 medium delicata squash, unpeeled
2 cups Brussels sprouts, cut in half through the stem 
1/2 cup pumpkin seeds 
3 tablespoons olive oil 
2 medium turnips, cut into 1 1/2-inch wedges 
2 carrots, cut into 2-inch pieces 
Kosher salt and ground black pepper 
Balsamic Vinaigrette, recipe follows
1 cup fresh parsley leaves
1/2 cup currants 
4 ounces crumbled goat cheese 
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar 
1 1/2 teaspoons Dijon mustard 
1 clove garlic, smashed and minced 
Kosher salt and ground black pepper 

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
  • Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
  • In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE ...



Roasted Veggie Salad With Maple Balsamic Vinaigrette ... image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Yield 4 servings

Number Of Ingredients 13

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Combine all vegetables (except spinach) in large bowl and stir.
  • Add salt, pepper, oregano, and olive oil for the salad and stir.
  • Spread vegetables on baking sheet and bake for 40 minutes.
  • To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  • In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  • Drizzle dressing over salad.
  • Enjoy!

Nutrition Facts : Calories 379 calories, CarbohydrateContent 36 grams, FatContent 24 grams, FiberContent 6 grams, ProteinContent 6 grams, SugarContent 13 grams

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