Roasted Vegetable Salads

Every year at Thanksgiving I’m always annoyed by the sight of plain green salads. They sit there next to all the seasonal holiday fare, some dishes which only are prepared once a year, and it seriously thinks it belongs. In my opinion, it’s not worth the stomach space. I am totally in favor of some green and fiber to help move all the piles of starchy and meaty foods we eat along our digestive tract, but really, I can have green salad any time of the year.
This year my mother put me in charge of the salad. At first I was disappointed, but then saw it as an opportunity to right a wrong I’ve felt strongly about for years! So this year I’m making the move and tossing out the tomatoes and cucumbers for items that are actually made to be eaten in the Autumn.

Warm Kale Salad with Rosemary Roasted Pecans, Cranberries & Butternut Squash
kale salad
1 bunch of Kale, chopped, with ribs trimmed
½ Butternut Squash, peeled & cubed into ½” pieces
¼ c dried Cranberries
½ c raw Pecans
½ c Olive Oil, divided
2 tbsp minced fresh Rosemary, divided
1 tsp Honey, divided
2 tsp Salt
1 half large Orange
Olive Oil, for drizzling

Preheat oven to 400 degrees.
Toss squash with ¼ cup oil, 1 tbsp rosemary and 1 tsp honey. Place in a 9×12” baking dish in a single layer. Roast for 20 minutes.
While the squash is baking, toss pecans and cranberries with ¼ cup oil, 1 tbsp rosemary, 1 tsp honey and salt.
After the squash has cooked for 20 minutes, remove from oven, add the pecan mixture and gently stir everything together and then try to lie in a single layer again. Roast for another 20 minutes. Remove from oven and let cool.
Place kale in a large salad bowl. Squeeze the juice from the orange over the kale and drizzle with olive oil. Toss. Top with the roasted mixture.

Rosemary-Citrus Beet Salad
IMG_8201[1]
Salad
1 large Beet, peeled & sliced thin
1 bag of Mixed Greens
1 cup toasted Pecans
Juice of ½ an Orange
3 Tablespoons Olive Oil
2 Tablespoons minced fresh Rosemary
Salt to taste

Dressing
½ cup Orange Juice
¼ cup Olive Oi
Zest of 1 orange
2 teaspoons minced fresh Rosemary
¼ teaspoon Salt
¼ teaspoon Apple Cider Vinegar

Preheat oven to 400 degrees.
Place sliced beets into a 9×12” baking dish. Add juice from orange, rosemary, oil and a sprinkle of salt. Toss everything together until evenly coated. Bake for 20 minutes. Remove from oven and let cool for 10 minutes before assembling salad.
For the dressing, add all ingredients to a jar with a lid. Seal lid and shake vigorously until thoroughly combined. You can also whisk together if needed.
To assemble the salad, add greens to a bowl. Top with beets and pecans. When ready to serve, drizzle with dressing.

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