I made this for dinner the other night while eating up some leftovers as well. This time of year, root vegetables can be a real star - especially if you take the time to roast them. Yes, it's a bit of work for a salad, but that's why you do it on a night when you're eating leftovers! We're not talking a multi-course dinner here. It's throwing some vegetables in the oven and walking away.
Roasted Winter Vegetable Salad:
- 1 1/2 c. greens
- 2 garlic cloves, smashed
- 3/4 c. cauliflower florets
- 1 small white sweet potato, peeled and cut into 1/2-in. pieces (you'll probably have some leftover)
- 1 T. white wine vinegar
- olive oil
- 2 T. chopped pistachios
- 2 T. diced onion
Preheat the oven to 375 degrees. Scatter the caulflower, sweet potatoes and garlic on a baking sheet. Drizzle them with olive oil, season with salt and pepper, and toss to coat. Roast them in the oven for 35-45 minutes.
Plate the greens. Sprinkle the onion over them.
Remove the vegetables and garlic from the oven once they are fork-tender. Squeeze the garlic cloves out of their jackets into a small bowl. Mash the garlic and whisk in the vinegar. Slowly whisk in 1 T. of olive oil and season with salt and pepper.
Add the cauliflower and potatoes to the salad and drizzle the garlic vinaigrette over the salad. Top with the pistachios.