Winter is not known for its abundance of produce, but that doesn't mean you can't have vibrant colors and flavors on your dining table or in your lunchbox.
Spring is on its way, but it's not here yet. Not time to celebrate the next season, but it IS time to celebrate Sunday Supper hosted this week by Cindy of Recipes And Writings! Don't forget to scroll to the bottom and get some inspiration for your root vegetable cravings. There's a lot of creativity on the list!
I generally don't make salads on the blog. Salads are a personal preference and generally uninspiring.
I made this salad because it's really just a bunch of hot root veg that has been tossed in a simple vinaigrette. It's foolproof. The vinaigrette soaks into the vegetables and provides a little bit of sweet, a little bit of tang and a whole lot of room for additions to make this simple recipe your own. I mean, that's why we go to salad bars: to put what we want on it and make it our own!
I added my Gingerbread Croutons to this bad boy and laid it on a bed of fresh kale, just for show.
What's your favorite thing to add to salad?
Roasted Root Vegetable Salad
1 pound potatoes, halved and quartered
3-4 carrots peeled and cut into cubes
3-4 turnips or parsnips, peeled and cut into cubes
2 sweet potatoes, peeled and cut into cubes
2 tablespoons olive oil
Sea salt and pepper
Directions
1. Preheat oven to 450°F
2. Toss all ingredients for roasted root vegetable salad together and place on a sheet pan covered with aluminum foil or parchment paper.
3. Roast for 30-40 minutes.
4. Toss with prepared cranberry vinaigrette (see recipe below). Serve.
Cranberry Vinaigrette
Yield: 1 cup
½ cup prepared cranberry sauce
2 tablespoons vinegar
2 teaspoons mustard
¼ cup olive oil
Sea salt and freshly ground pepper to taste
1/4 cup chopped parsley
Directions
1. In a large bowl, whisk together cranberry sauce, vinegar and mustard.
2. Slowly drizzle olive oil into the cranberry mixture while whisking constantly, to create an emulsion.
3. Season with sea salt and freshly ground black pepper.
4. Stir in the chopped parsley. Pour over Roasted Root Vegetable Salad. Serve.
Shelby Law Ruttan Appetizers
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Spring is on its way, but it's not here yet. Not time to celebrate the next season, but it IS time to celebrate Sunday Supper hosted this week by Cindy of Recipes And Writings! Don't forget to scroll to the bottom and get some inspiration for your root vegetable cravings. There's a lot of creativity on the list!
I generally don't make salads on the blog. Salads are a personal preference and generally uninspiring.
I made this salad because it's really just a bunch of hot root veg that has been tossed in a simple vinaigrette. It's foolproof. The vinaigrette soaks into the vegetables and provides a little bit of sweet, a little bit of tang and a whole lot of room for additions to make this simple recipe your own. I mean, that's why we go to salad bars: to put what we want on it and make it our own!
I added my Gingerbread Croutons to this bad boy and laid it on a bed of fresh kale, just for show.
What's your favorite thing to add to salad?
Roasted Root Vegetable Salad
1 pound potatoes, halved and quartered
3-4 carrots peeled and cut into cubes
3-4 turnips or parsnips, peeled and cut into cubes
2 sweet potatoes, peeled and cut into cubes
2 tablespoons olive oil
Sea salt and pepper
Directions
1. Preheat oven to 450°F
2. Toss all ingredients for roasted root vegetable salad together and place on a sheet pan covered with aluminum foil or parchment paper.
3. Roast for 30-40 minutes.
4. Toss with prepared cranberry vinaigrette (see recipe below). Serve.
Cranberry Vinaigrette
Yield: 1 cup
½ cup prepared cranberry sauce
2 tablespoons vinegar
2 teaspoons mustard
¼ cup olive oil
Sea salt and freshly ground pepper to taste
1/4 cup chopped parsley
Directions
1. In a large bowl, whisk together cranberry sauce, vinegar and mustard.
2. Slowly drizzle olive oil into the cranberry mixture while whisking constantly, to create an emulsion.
3. Season with sea salt and freshly ground black pepper.
4. Stir in the chopped parsley. Pour over Roasted Root Vegetable Salad. Serve.
Shelby Law Ruttan Appetizers
- Chipotle Sweet Potato Chips from Momma's Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor's Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida's Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica's Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane's Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy's Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
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20 comments:
I love this idea for a winter salad!! You're right - gotta start that New Year off on the right foot!
I love roasted root vegetables, great idea to add them in a salad and I love the sound of those gingerbread croutons!
I'm loving the cranberry dressing on this salad
Nikki, your salad looks terrific! All those sweet roasted veggies are tempting me big time!!!
This is my kind of salad for sure! I need this in my life
This vinaigrette sounds amazing. Thanks!
What a great winter salad!
Well I adore salads and eat them every day so keep em coming! ;) I love the cranberry dressing!
That cranberry vinaigrette sounds absolutely amazing!
This cranberry vinaigrette looks perfect with the roasted vegetables. And gingerbread croutons??!! I've got to make some of those!!
That vinaigrette sounds amazing!
I love this salad! Great idea for the croutons too - and I dont even LIKE croutons!
What a pretty salad!
What a perfect salad. Hope you will share with us at Throwback Thursday this Thursday at 7:00pm
There is nothing better than roasted root veggies and I can almost taste that cranberry vinaigrette!
I LOVE the sound of that dressing! My favorite salad additions are candied nuts and dried fruit. :)
I love root veggie salads. They're so hearty and full of amazing flavor.
The vinaigrette sounds just perfect!
Salad Making with decoration is actually an art. In fact decorated Salad can be inspired anyone who loves to art.
vegetable salad decoration ideas
Salads can be really tasty. All that lettuce topped with your favorite dressing and sprinkled with other toppings is enough to make your mouth water.
Healthy recipe for Spicy fruit salad
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