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|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan“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 servingsIngredients
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.
