The Recipes

Roasted Winter Vegetable Salad

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
- salt
- pepper

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.