Winter Roasted Vegetable Salad
This week we have a guest post by market shopper and volunteer Andrew Snead. Thanks Andrew!
This is more of a create your own adventure; salad edition. Winter is a time where delicious vegetables such as cauliflower, beets, carrots, and more are prolific. With that I wanted to put them in focus. Roasted vegetables are an easy and delicious addition to salads, and did I mention delicious?! Roast them, put them over salad greens, toss with your favorite dressing, and garnish with fresh radishes, grass fed meats, or nuts. I eat this salad in the morning (hello breakfast salads!), lunch, or dinner. You can’t go wrong!
Brown the ground sausage in a skillet, and place in a separate container
Preheat oven to 375
For each vegetable, cut into cubes, toss with oil, and add salt and seasoning. For the carrots, I combined with smoked paprika. For cauliflower, I added some turmeric. And finally, for the beets, I tossed with some cayenne pepper. This is a great opportunity to play around with spices to be adventurous and see what you like.
Spread out vegetables on roasting pan, and avoid overcrowding.
Cook for 30 to 45 mins. Check and rotate every so often
Let roasted veggies cool before adding to a bed of Swiss chard, romaine, or greens of your choice
Garnish with freshly cut radishes, broccoli, onions, and walnuts
Drizzle your favorite salad dressing; I used a simple apple cider vinegarette similar to the one found here at genius kitchen.
And remember, be adventurous. Add avocado, pistachios, dates, cranberries, grass fed beef, pasture raised chicken breast. Whatever it is, think fresh! You literally cannot go wrong. This salad will be so packed full with nutrients it will leave you satiated and feeling great!
Spicy Ground Breakfast Sausage
Fall Creek Farm