Pamela Durkin
The inherently sweet flavour of roasted vegetables pairs beautifully with roasted hazelnuts and tangy balsamic vinegar in this warm wintertime salad. Antioxidant rich and colourful, it delivers a nutritious punch combined with aesthetic appeal.
Roasted Vegetable Salad
Ingredients
- 1 red pepper, cored, deseeded, and chopped
- 2 cups (500 mL) cauliflower florets
- 1 red onion, peeled and cut into thin wedges
- 1 zucchini, cut into chunks
- 2 large carrots, cut into chunks
- 6 garlic cloves, pricked with pin or knife to prevent bursting
- 2 Tbsp (30 mL) extra-virgin olive oil
- 4 to 5 sprigs fresh thyme, or 3/4 tsp (4 mL) dried thyme
- Dash of salt and pepper (optional)
- 4 Roma tomatoes, cut into halves
- 2/3 cup (160 mL) hazelnuts
- 1 cup (250 mL) green salad mix
- 2 Tbsp (30 mL) balsamic vinegar (raspberry or cherry vinegar work nicely too)
- Parsley, for garnish
Nutrition
Per serving:
- calories264
- protein7g
- fat18g
- saturated fat2g
- trans fat0g
- carbohydrates23g
- sugars11g
- fibre7g
- sodium53mg
Directions
01
Preheat oven to 375 F (190 C).
02
In large mixing bowl, toss all vegetables except tomatoes together with olive oil and thyme. Season with a dash of salt and freshly ground pepper, if using. Place vegetables in large roasting pan and roast for about 30 to 35 minutes, or until tender and golden.
03
Remove pan from oven, add tomatoes, and return to oven, roasting for a further 5 minutes, or just until tomatoes soften nicely.
04
While vegetables are roasting, place hazelnuts in small skillet and place in oven for 10 minutes, or until golden brown. Remove from oven, allow to cool, then remove skins and crush lightly with rolling pin.
05
To assemble salad, toss roasted vegetables and their pan drippings with mixed greens and heap onto 4 salad plates. Scatter crushed hazelnuts atop and drizzle with vinegar. Garnish each plate with parsley.
