Roasted Vegetable Salad With Apple Cider Vinaigrette Recipe

Name: Roasted Vegetable Salad With Apple Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb parsnip, peeled and cut lengthwise; 1 lb carrot, peeled and cut lengthwise; 1 lb small golden beets, peeled and coarsely chopped; 10 -12 garlic cloves; 1 cup frozen pearl onions, thawed; 1 lb small Brussels sprout, trimmed and halved; 3 fresh rosemary or 3 fresh thyme sprigs; 3 small bay leaves; 3 tablespoons butter, melted; 1 1/2 tablespoons olive oil; kosher salt & freshly ground black pepper; 1 head radicchio, separated into leaves; Apple Cider Vinaigrette; 3/4 cup extra virgin olive oil; 1/4 cup apple cider; 1/4 cup apple cider vinegar; 2 tablespoons finely chopped shallots; 1 tablespoon whole grain Dijon mustard; 1 tablespoon honey; 1 1/2 teaspoons kosher salt; 1 teaspoon fresh thyme leave; 1/2 teaspoon fresh ground black pepper

Servings: persons

1 lb parsnip, peeled and cut lengthwise
1 lb carrot, peeled and cut lengthwise
1 lb small golden beets, peeled and coarsely chopped
10 -12 garlic cloves
1 cup frozen pearl onions, thawed
1 lb small Brussels sprout, trimmed and halved
3 fresh rosemary or 3 fresh thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
kosher salt & freshly ground black pepper
1 head radicchio, separated into leaves
Apple Cider Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leave
1/2 teaspoon fresh ground black pepper

1
APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
2
MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
3
ROASTED VEGGIES: Preheat oven to 425u00b0. 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.
4
Bake both pans at 425u00b0 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 more minutes or until vegetables are tender.
5
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.
6
To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
7
TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

1090

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb parsnip, peeled and cut lengthwise, 1 lb carrot, peeled and cut lengthwise, 1 lb small golden beets, peeled and coarsely chopped, 10 -12 garlic cloves, and more.

Yes, Roasted Vegetable Salad With Apple Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad With Apple Cider Vinaigrette

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