ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS
Sweet, savory, and seasonal, this salad from TV chef Nora Singley is sure to become a family favorite. Also try: Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
- In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
- Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
- Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
SPINACH SALAD WITH ROASTED FALL VEGETABLES
The roasted vegetables piled onto the salad make this a healthy, filling supper.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
- Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.
ROASTED FALL VEGETABLE SALAD
Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF.
- Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
- Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
- Top with bacon, nuts and remaining dressing.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.3333 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 cups, 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
- Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
- Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.
More about "roasted fall vegetable salad recipes"
ROASTED FALL VEGETABLES WITH HERB SALAD RECIPE | BON …
From bonappetit.com
ROASTED FALL VEGETABLE SALAD - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
FALL CHOPPED SALAD RECIPE WITH ROASTED VEGETABLES …
From kudoskitchenbyrenee.com
FALL ROASTED VEGETABLE PANZANELLA SALAD - RECIPE RUNNER
From reciperunner.com
FALL ROASTED VEGETABLE SALAD - KATHLEEN ASHMORE
From kathleenashmore.com
5/5 (4)Category Side DishCuisine American
WARM ROASTED FALL VEGETABLE PASTA SALAD RECIPE | KATIE LEE BIEGEL ...
From foodnetwork.com
Author Katie Lee BiegelSteps 5Difficulty Easy
ROASTED VEGETABLE SALAD - HEALTHYISH FOODS
From healthyishfoods.com
FALL ROASTED VEGETABLE SALAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED FALL VEGETABLE SALAD WITH WALNUT ORANGE CINNAMON …
From noahstrength.com
FALL ROASTED VEGETABLE COUSCOUS SALAD - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
HONEY GLAZED ROASTED VEGETABLES - THE JOHN RUSSELL HONEY …
From honeyb.ca
ROASTED FALL VEGETABLE SALAD WITH SQUASH CARROTS PEARS AND FIGS …
From findrecipes.info
ROASTED FALL VEGETABLES BEST RECIPES EVER - RECIPE-LIST.NET
From recipe-list.net
ROASTED FALL VEGETABLE SALAD WITH MAPLE CURRY DRESSING
From feastingathome.com
PALEO ROASTED FALL VEGETABLE SALAD | THE PALEO DIET®
From thepaleodiet.com
ROASTED FALL VEGETABLE SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY ROASTED VEGETABLE SALAD RECIPE - SALADS FOR LUNCH
From salads4lunch.com
SPICED ROASTED VEGETABLE SALAD - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
ROASTED FALL VEGETABLE SALAD RECIPE | SALADS | HANNAFORD
From hannaford.com
You'll also love