Winter Vegetable Salad with Spiced Honey Vinaigrette
This winter root vegetable salad, made with root veggies, winter greens, almonds, and goat cheese, is a terrific combination of tastes and textures
By Yankee Magazine|Jan 23 2017|
Winter Vegetable Salad
Photo Credit: Kindra Clineff“You don’t want delicate lettuces for this salad!” Lindsey Wishart advises. It’s a terrific combination of tastes and textures: sweet, hot, peppery, bitter, soft, and crunchy. Cut the root vegetables all roughly the same size (about 1½ inches is good), so that they roast at the same rate. You’ll have more dressing than you need; the extra keeps in the refrigerator for a couple of weeks.
Yield
8 servings
Total Time
55 minutes minutesHands-on Time
40 minutes minutes
For the Salad:
Ingredients
4 cups chopped root vegetables (any combination of beets, squash, parsnip, celeriac, turnip)
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper, to taste
8 cups mixed winter greens, (such as baby kale, chard, dandelion, arugula, spinach)
1/2 cup toasted almonds, chopped
1/2 cup fresh goat’s-milk (chèvre) or feta cheese, crumbled
Instructions
Preheat your oven to 375°. Toss the chopped winter vegetables with the olive oil and salt and pepper, to taste. (If you’re using beets, toss and roast them separately so that they won’t stain the other vegetables red.) Spread the vegetables in a single layer on a rimmed baking sheet. Roast until tender and golden, about 35 minutes, stirring gently once or twice. Let cool slightly.
For the Vinaigrette:
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup honey
Kosher or sea salt and freshly ground black pepper, to taste
1-1/2 teaspoons chili powder (or to taste)
1 tablespoon chopped flat-leaf parsley
2 medium-size garlic cloves, chopped
Instructions
While the vegetables are roasting, make the vinaigrette: Process all ingredients in a blender or food processor until smooth. Taste and adjust the seasoning. Just before serving, toss the greens with vinaigrette until the leaves are lightly coated. In a salad bowl, arrange the greens, then the roasted vegetables, then the almonds. Sprinkle the cheese over the top.
