Green Salad with Roasted Root Vegetables
Community meeting/training dinner, 2/27/12 – served as spinach salad with roasted carrots, toasted walnuts, and apple-mustard vinaigrette
Committee meeting working lunch, 2/23/12 – served as spinach salad with roasted carrots and parsnips, toasted walnuts, and orange-balsamic vinaigrette
Community meeting/training dinner and cooking demonstration, 12/15/11 – served as Kale Salad with Butternut Squash, Squash Seeds, and Apple-Mustard Dressing
This salad can be adapted for many different ingredients, and you can treat it as a mix-and-match. Choose a greens, vegetables, toppings, and dressing to make a salad the way you like it.
Greens: 9 ounces of any of the following, or a combination
- baby spinach*
- spring mix
- thinly sliced raw kale, swiss chard, or bok choy*
Vegetables: 2 cups (chopped into ¾” rough cubes) of any of the following, or a combination
- sweet potatoes**
- butternut squash**
You will also need 1 teaspoon canola, vegetable, or olive oil and ¼ teaspoon salt.
Preheat oven to 375 degrees. In a large bowl, toss together cubed vegetables, oil, and salt. Spread in a single layer on 1 or 2 baking sheets and roast until vegetables are tender when pierced with a knife. Time will vary based on the vegetable and the size of the pieces, so after about 15 minutes, check every 5 minutes. Allow vegetables to cool. (Note: roasted vegetables may be prepared up to 1 week in advance and kept refrigerated.)
Toppings: choose one or two from the list below
- walnuts, pecans, almonds, cashews, hazelnuts, or other nuts – ½ cup (optional: toast by spreading on a baking sheet and cooking in 375 degree oven for 4-6 minutes, until fragrant)
- toasted pumpkin seeds or sunflower seeds – ⅓ cup (store-bought, or toss raw seeds with 1 teaspoon oil and a large pinch of salt and roast at 375 for 15-25 minutes, until crisp)
- feta cheese, goat cheese, blue cheese, or other cheese – ½ cup crumbled
Dressing: choose one of the following
- apple cider vinegar and mustard: whisk together 2 tablespoons cider vinegar, 2 teaspoons dijon or regular mustard, 1 teaspoon sugar, a large pinch of salt, and black pepper to taste. Add ¼ cup oil (vegetable, canola, or olive) and whisk to make a vinaigrette.
- balsamic or citrus balsamic: whisk together 2 tablespoons balsamic vinegar (or 1 tablespoon each balsamic vinegar and orange, lemon, or grapefruit juice), large pinch of salt, and black pepper to taste. Add ¼ cup oil (vegetable, canola, or olive) and whisk to make a vinaigrette.
- citrus: whisk together 2 tablespoons lemon, orange, or grapefruit juice, 1 teaspoon sugar (optional for lemon or grapefruit, omit for orange), large pinch salt, and black pepper to taste. Add ¼ cup oil (vegetable, canola, or olive) and whisk to make a vinaigrette.
In a very large bowl, combine greens, cooled roasted vegetables, topping(s). Add about half the dressing and toss. Add more dressing as needed to lightly coat the greens and reserve any remaining dressing for later. Add salt and pepper if desired. Serve.
Yield: 6-8 servings as a side salad.
*Fresh spinach and other greens can be grown in Nebraska during the summer.
**These root vegetables can be grown in Nebraska and stored well into the winter.