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All of the vegetables in this beautiful winter salad can be roasted ahead of time, so it’s perfect for entertaining.

Recipe from Rachel Alves, Guido’s Own Nutritionist

Serves: 8 to 10

Ingredients

FOR ROASTED VEGETABLES

1 pound radishes, left whole

1 pound parsnips, peeled and cut lengthwise into 2 inch chunks

1 pound carrots, peeled and cut lengthwise into 2 inch chunks

1 medium onion, peeled and cut into 1/2 inch slices

10 to 12 garlic cloves, smashed and peeled

1 pound Brussels sprouts, trimmed, outer leaves discarded

3 sprigs fresh rosemary or thyme

3 small bay leaves

1/4 cup extra virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

FOR DRESSING

1/4 cup fresh cranberries

1/4 cup balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Pinch of salt and freshly ground black pepper

3/4 cut extra virgin olive oil

 

1 head radicchio or Italian kale, roughly chopped

More extra virgin olive oil

1/4 cup chopped fresh herbs such as parsley, basil, chives or tarragon

Directions

Preheat oven to 425°.

Place radishes, parsnips, carrots, onions, garlic, Brussels sprouts, rosemary or thyme and bay leaves in a large bowl and drizzle with olive oil.  Sprinkle with salt and pepper and toss well to coat.  Divide between two parchment paper-lined baking sheets, arranging in a single layer. Roast both pans for 20 minutes.  Rotate pans from front to back and bottom to top racks and bake for an additional 20 to 25 minutes or until vegetables are fork tender. (When poked with a fork, the fork comes out fairly easily.)

Gently loosen vegetables with a spatula and season with more salt and pepper as needed.  Cool for about 20 minutes; discard herb sprigs and bay leaves.  Vegetables can be used now or placed in a zip lock bag and refrigerated for 2 hours or up to 2 days.

While vegetables are roasting, make the dressing.  Place all ingredients in blender or small food processor and process until smooth.  Taste for seasoning and add a little water if a thinner consistency is desired.

To serve: To vegetables, add 1/4 cup vinaigrette and toss to coat.  Arrange radicchio or kale on a serving plate and top with roasted vegetables.  Drizzle  more vinaigrette over salad (no more than 1/4 cup) and season with salt and pepper.  Garnish with a drizzle of olive oil and sprinkling of fresh herbs.  Serve remaining vinaigrette on the side.

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