Winter Roasted Vegetable Salad

By kikilu Published: January 16, 2014

• Yield: 4-6 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

• 1 graffiti eggplant cut into large chunks
• 1 small head of broccoli cut into florets
• 1 small carrot cut into rounds
• 1 small sweet potato peeled and cut into 1/2" cubes
• 12 oz fingerling potatoes, about 8 sliced into 1/2" rounds
• 1 red onion coarsely chopped
• 2 sprigs fresh rosemary finely chopped
• extra virgin olive oil
• 1 lemon
• 1/2 cup farro
• 1 1/2 cups mushroom broth
• 1/2 lemon
• kosher salt and fresh ground pepper
• 5 cups mixed greens
• 1/3 cup extra virgin olive oil
• 2-3 tablespoons champagne vinegar
• 1/2 teaspoons dijon mustard
• freshly grated parmigiano cheese

Instructions

1. Heat the oven to 375°. On a large rimmed baking sheet lined with parchment paper, toss all the veggies with drizzled olive oil and the juice of one lemon, season with salt, pepper and fresh rosemary.
2. Place in the oven and roast for 25-30 minutes or until the potatoes can be pierced with a fork.
3. At the same time, cook the farro with the mushroom broth. When the veggies are done, remove from the oven and set aside.
4. Remove the farro from the heat and add the lemon juice from ½ the lemon, season with salt and pepper.
5. In a small mixing bowl, whisk the olive oil, vinegar, Dijon, salt and pepper. Divide the mixed greens on individual plates.
6. Top with 2 scoops of veggies and 1 scoop of farro.
7. Drizzle the champagne vinaigrette over the warm salad and sprinkle with freshly grated Parmigiano. Serve.

• Cuisine: American
• Course: Salad
• Skill Level: Moderate