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Balsamic Roasted Vegetable Salad

As you usher out the cool crisp salads for heartier fare this fall, put this warm roasted vegetable salad on your menu. Tender chunks of root veggies tossed with peppery arugula and a balsamic vinaigrette makes for an impressive vegan holiday salad or side dish.As you usher out the cool crisp salads for heartier fare this fall, put this warm roasted vegetable salad on your menu. Tender chunks of root veggies tossed with peppery arugula and a balsamic vinaigrette makes for an impressive vegan holiday salad or side dish.

Balsamic Roasted Vegetable Salad

Serves 6

Ingredients:

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1 red onion, cut into wedges

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1 large sweet potato, cut into bite-sized chunks

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2 carrots, cut into bite-sized chunks

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1 large parsnip, cut into bite-sized chunks

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6 tablespoons olive oil, divided

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3 tablespoons balsamic vinegar, divided

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Salt and freshly ground black pepper

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3 cups fresh arugula

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2 cups fresh spinach

Directions:

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Preheat oven to 400 degrees F.

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In a large bowl, combine onion, sweet potato, carrots, and parsnip. Drizzle over 2 tablespoons olive oil and 1 tablespoon balasmic vinegar. Toss to coat. Season with salt and pepper and toss again.

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Spread vegetables onto a baking sheet and roast for 20 minutes or until vegetables are tender and lightly browned. Let vegetables cool slightly.

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In a small bowl, whisk together remaining oil and vinegar. Season with salt and pepper and whisk again.

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In a large bowl, combine arugula and spinach. Drizzle a little of the balsamic vinaigrette over greens and toss.

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Add roasted vegetables to the arugula mixture and drizzle with a little more vinaigrette. Toss again to coat.

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Divide salad among 6 plates or bowls. Serve extra vinaigrette on the side.

More tasty vegan holiday recipes!

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Lawrence Welk Resort's Grilled Vegetable Salad

Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they don't burn.)

Grilled Fall Vegetable Salad With Boiled Dressing

Preheat the oven to 400°. Put the beets in a small baking dish, cover with foil and bake for about 40 minutes, until tender. When cool enough to handle, peel and halve the beets and transfer to a large rimmed baking sheet.

Bring a large saucepan of salted water to a boil. Add the carrots and boil over moderately high heat until crisp-tender, about 4 minutes. With a slotted spoon, transfer to the baking sheet. Add the turnips to the boiling water and cook until just tender, about 3 minutes; transfer to the baking sheet. Repeat with the asparagus, cooking until bright green, about 2 minutes; transfer to the baking sheet. Add the leeks and cook until just tender, about 2 minutes; transfer to the baking sheet. Halve the carrots, turnips and leeks lengthwise. Drizzle the vegetables with olive oil and season with salt and pepper.

In a medium stainless steel bowl, whisk the egg yolks with the vinegar, flour, mustard, sugar and cayenne pepper until smooth. Set the bowl over a saucepan of simmering water and whisk over low heat until hot and thick, about 2 minutes. Remove the bowl from the heat. Whisk in the butter, then the cream, crème fraîche, 1 tablespoon of the lemon juice and the lemon zest. Season with salt and pepper.

Light a grill or preheat a grill pan. Grill the blanched vegetables over medium heat, turning once or twice, until lightly charred, about 5 minutes.

On a platter, toss the arugula with the 2 teaspoons of olive oil and the remaining 2 teaspoons of lemon juice; season with salt and pepper. Arrange the grilled vegetables over the arugula and serve the boiled dressing on the side.

The blanched vegetables can be refrigerated overnight. The boiled dressing can be refrigerated for up to 1 week.

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