As a meat lover, I heart vegetables. A lot. I've raised veggie lovers as well, which I'm quite proud of to say the least. Even though this qualifies as a salad, it's pretty hearty and can stand alone with lots of texture. Plus, you can obviously change out the veggies. I put everything in rows on one big baking sheet lined with parchment paper. It makes a beautiful dish for company as well.
Winter Roasted Vegetable Salad
By January 16, 2014Published:
- Yield: 4-6 Servings
by Kiki Luthringshausen of Beauty and Her Feast
- 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
- 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.
- Place in the oven and roast for 25-30 minutes or until the potatoes can be pierced with a fork.
- At the same time, cook the farro with the mushroom broth. When the veggies are done, remove from the oven and set aside.
- Remove the farro from the heat and add the lemon juice from ½ the lemon, season with salt and pepper.
- In a small mixing bowl, whisk the olive oil, vinegar, Dijon, salt and pepper. Divide the mixed greens on individual plates.
- Top with 2 scoops of veggies and 1 scoop of farro.
- Drizzle the champagne vinaigrette over the warm salad and sprinkle with freshly grated Parmigiano. Serve.