Roast Veggie Salad
Welcoming the New Year with Veggies Galore
The holidays always leave me with an aching belly…too much gluttony, meat and booze. One of my intentions for the New Year is to make more vegetable forward dishes and experiment with new flavors. Step out of my comfort zone a bit. This recipe came about the other night when I opened my fridge looking for meat but instead found drawers full of veggies that needed some love. The portobello mushrooms satisfied my craving for something hearty and filling! I will be adding this recipe to my weekly round up and hope you do too!
This salad is perfect for meal-prep…it is quite filling and satisfying on its own!
Makes 6 servings
Hands-on time: 15 minutes
Total time- 30 minutes
Ingredients:
1 large shallot, thinly sliced crosswise into rings
1 bunch Lacinato Kale (aka Tuscan kale,) washed, dried and sliced thinly
4 turnips, cleaned, ends trimmed off and cut in triangles (or whatever bite size shape you desire)
1 leek, white and light green ends only, cleaned, trimmed, and thinly sliced
4-5 large portobello mushrooms, wiped clean with a damp cloth or paper towel and sliced in half moons
All spice seasoning (a mixture of paprika, garlic powder, and turmeric)
Sesame oil for drizzle (go EZ on the drizzle…chimichurri dressing adds its own oil)
Salt and pepper to taste
Lemon, halved for serving
1/2 Tangerine, skin on cut into rings for garnish
1 tablespoon Nutritional Yeast for garnish
Note: Have other veggies in your fridge? Use them! I say any veggie will be delicious in this salad.
Chimmichurri Dressing:
1 bunch Italian Parsley, washed, dried, thick ends trimmed and chopped finely (about one cup)
3-4 garlic cloves, finely chopped
1/3 cup extra virgin olive oil
2 tablespoons red or white vinegar (my personal favorite is rice wine vinegar…has the perfect sweet tang thing going)
1/2 teaspoon kosher salt (taste as you go…you can always add more salt if needed)
1/4 teaspoon red pepper flakes
Combine all ingredients in a small bowl or mason jar (makes it easier for storing afterwards and saves you a dish to wash!)
Method:
Adjust oven rack to middle position and heat oven to 450 on bake setting. Arrange your veggies on a baking dish and season with spices, salt and pepper and drizzle with sesame oil. Roast for 7-10 minutes or until golden brown.
Combine roast veggies and couple tablespoons of Chimichurri in a large bowl. Squeeze juice of halved lemon and serve!
These make great leftovers…make sure to store Chimichurri and veggies in separate containers. You can add Chimichurri to avocado toast, as a garnish on soup, in your morning omelette…on just about everything savory!
Salamati…may it nourish your soul