Just because we are in the middle of a chilly (notice I didn’t say cold) and somewhat rainy winter, doesn’t mean that a green salad can’t be part of your meal. I have been using a formula from an article in Fine Cooking to make delicious and interesting winter salads. Hearty roasted vegetable salads combine mixed winter greens with roasted winter vegetables and fruits, nuts, cheeses and dried fruits.
I confess that even though I’m not making the trek out to the greenhouse these days where I still might find some spinach or claytonia, my local supermarkets are providing a varied assortment of fresh salad greens. I always purchase a smaller package because I am more likely use them up before the recommended expiration date. Choose from one of the many blends in your produce section or go solo with baby arugula or spinach.
Winter root vegetables are the next component in the salad. I line my pan first with parchment paper for easy clean up. Uniformity is the key here, cut everything into a 3/4 inch dice or wedge and toss with a little olive oil and some kosher salt. If you choose to roast red beets they will need to be on a pan of their own so they won’t bleed into the other fruits and vegetables. High heat cooking carmelizes and brings out the sweetness in the vegetables and fruit. Just remember not to crowd the pan or you will end up steaming them.
Dried fruit balances out the bitterness of the greens, for this recipe I chose dried cherries. Some aged Gouda brings another layer of flavor and toasted slivered almonds add a little crunch. Toss the salad with a simple fruity vinaigrette, I combined a tangy red apple vinegar with toasted almond oil from the Tubby Olive.
Roasted Vegetable Salad
Ingredients
- 4 generous cups winter greens such as spinach, arugula, endive, baby greens-kale, chard etc.
- Roasted root vegetables and fruit, I used a combination of red and gold beets, and a firm tart apple such as a Braeburn, roasting recipe follows
- ¼c toasted slivered almonds
- 1/3c diced aged Gouda
- 3T dried cherries
- Kosher salt and freshly ground pepper
For the vinaigrette
Ingredients
- 2T red apple balsamic vinegar
- 1t honey
- ½t Dijon mustard
- 3T toasted almond oil
- ¼ t grated lemon peel
- Kosher salt and freshly ground pepper
Directions
- Whisk all the ingredients together in a small bowl.
- Season to taste with salt and pepper.
For the Roasted Vegetables
Ingredients
- 6c mixed root vegetables and fruit (I used red and golden beets and apples) trimmed and cut into ¾ inch wedges
- Olive oil to coat the vegetables
- Kosher salt
Directions
- Position racks in the upper and lower third of the oven. Preheat oven to 450°F.
- In a large bowl combine the golden beets with the apples. Toss them with a little oil and some kosher salt. Transfer them to a large parchment lined heavy duty baking sheet and spread out in a single layer. Repeat the process with the red beets and transfer to their own baking sheet.
- Roast, flipping over with a spatula halfway through and rotating the baking sheets. The vegetables should be browned and tender. It took me about 18 minutes, watch carefully so you don’t burn them.
Directions for assembling the salad
- Put the greens in a bowl large enough to toss them. Drizzle the greens with about 2T of the vinaigrette. Toss the greens well and add a little more dressing if necessary. Arrange greens on salad plates or a large platter.
- Season the roasted vegetables lightly with some of the remaining vinaigrette. Arrange them over the greens, then top with the nuts, cheese and fruit.
- Serve with freshly ground pepper and additional dressing if desired.
