Roasted Vegetable Salad With Garlic Cream Dressing Recipes
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.
ROASTED VEGETABLE SALAD WITH GARLIC CREAM DRESSING
Provided by Food Network
Number Of Ingredients 16
Steps:
- Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes.
- Peppers and Tomatoes Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
- Onions, and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices.
- Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread.
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