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Serves
1 as a main dish, 2-4 as a side dish
Author Notes
This salad makes the most of winter produce. Roasting the vegetables brings out their sweetness. The balsamic vinegar and olives give it a pungency, a welcome saltiness. If I can't have summer back, this is a pretty good way to make the most of the winter. Pretty, pretty good.
I really prefer this recipe with baby spinach instead of Romaine, but it works well with Romaine or any dark lettuce. This recipe feeds one as a main dish for lunch, or 2-4 people as a side dish. (Me, I eat the entire salad and will not share.) —Ordinary Blogger (Rivki Locker)
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Ingredients
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2
parsnips
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1
carrot
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1
onion
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2 tablespoons
olive oil
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6
baby peppers left whole, or 1 bell pepper sliced in thick wedges
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salt and pepper to taste
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a handful of green or black olives
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1 teaspoon
balsamic vinegar
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2 cups
baby spinach, Romaine, or other dark lettuce, cleaned and chopped coarse
Directions
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Preheat the oven to 425*. Peel the parsnips, carrot, and onion. Cut them in even slices, about 1/8 inch thick.
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Pour the olive oil onto a large aluminum baking sheet. Add the sliced vegetables plus the peppers. Sprinkle with salt and pepper and mix well.
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Roast in the oven for about 15 minutes, stirring a few times to be sure the vegetables brown evenly. When they look ready, turn off the oven and let them rest in the oven for a few minutes to be sure they are fully roasted. (Sample one if you like, just to be sure.)
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Add the olives to the vegetables and then toss it with vinegar. (At this point, the salad can sit for a few hours at room temperature.)
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Right before serving, add the greens and toss once again.
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