Autumn Salad

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Autumn Salad

with Liz Rueven

Ingredients:

golden or red beets-unpeeled
carrots-peeled
sweet potatoes-unpeeled
red or green pears- firm and unpeeled
apples- unpeeled
2-3 Tb. EVOO
salt and pepper
Mixed salad greens- washed and spun dry
Vinaigrette
1/2 cup EVOO
3 Tb. lemon juice
1 Tb. honey
1 shallot-minced
1 Tb. Dijon mustard
salt and pepper to taste
1 Tb.chopped fresh herbs of choice (I like mint and thyme)-optional

 

Directions:

Roast Veggies-
Pre-heat oven to 450 degrees F.
Slice veggies and fruit so they are approximately even in size.
Place all veggies in one bowl and fruit in another. Toss with EVOO and salt and pepper.
Line 2 cookie sheets with non-stick foil.
Spread beets, sweet potatoes and carrots on one pan and give them a 10-15 minute head start.
Place apples and pears on a separate pan and place in oven after veggies have been roasting for 10-15 minutes..
Continue roasting for 20-25 minutes, tossing items with tongs so they brown evenly and vegetables are tender to the fork.
Remove from oven and allow to cool.
Place washed greens in a large bowl or on a flat platter and top with roasted fruit and vegetables.
Vinaigrette-
Whisk all ingredients together until combined. Taste and adjust lemon, salt and pepper.
Gently drizzle salad with vinaigrette and toss.

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