Warm Winter Vegetable Salad With Ricotta And Herbs Recipe Recipe

Name: Warm Winter Vegetable Salad With Ricotta And Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large red onion, thinly sliced (about 1 1/2 cups); Pinch of dried chili flakes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 sprigs rosemary, leaves removed and roughly chopped; 5 cups halved and trimmed Brussels sprouts; 3 parsnips, peeled and cut into 1-inch rounds (about 2 cups); 3 carrots, peeled and cut into 1-inch rounds (about 2 cups); Kosher salt and freshly ground black pepper; 3/4 cup homemade vegetable stock or store-bought low-sodium vegetable broth; 1 bunch curly kale, leaves removed from stems and cut into ribbons; 1 cup shelled pistachios, toasted (see note); 1 1/2 tablespoons red wine vinegar; 2 cups fresh ricotta cheese, for topping

Servings: persons

2 tablespoons olive oil
1 large red onion, thinly sliced (about 1 1/2 cups)
Pinch of dried chili flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 sprigs rosemary, leaves removed and roughly chopped
5 cups halved and trimmed Brussels sprouts
3 parsnips, peeled and cut into 1-inch rounds (about 2 cups)
3 carrots, peeled and cut into 1-inch rounds (about 2 cups)
Kosher salt and freshly ground black pepper
3/4 cup homemade vegetable stock or store-bought low-sodium vegetable broth
1 bunch curly kale, leaves removed from stems and cut into ribbons
1 cup shelled pistachios, toasted (see note)
1 1/2 tablespoons red wine vinegar
2 cups fresh ricotta cheese, for topping

1
Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the red pepper flakes, cumin, coriander, and rosemary, stirring to combine, then add the Brussels, parsnips and carrots. Season with salt and pepper. Cook until the vegetables have browned slightly, about 2 minutes more.
2
Add the stock and stir, allowing the vegetables to soften, 3 to 4 minutes more. Stir the kale in batches, until wilted and allow to cook until all of the vegetables are finished cooking. Stir in the pistachios and vinegar, seasoning to taste with more salt and pepper. Divide the vegetables in four bowls and top with large scoop of ricotta, a pinch of salt and pepper and serve.

340

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large red onion, thinly sliced (about 1 1/2 cups), Pinch of dried chili flakes, 1 teaspoon ground cumin, and more.

Yes, Warm Winter Vegetable Salad With Ricotta And Herbs Recipe 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.

Warm Winter Vegetable Salad With Ricotta And Herbs Recipe

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