Categories
dinner lunch Sides and Snacks

Roasted Veggie Cold-Weather Salad

This will make you rethink you start craving salad when you want warm, cozy comfort food on a chilly day. Don’t believe me? Try making it!

imageI’ve come to realize that no matter what my intentions, I’m utterly incapable of following a recipe without at some point just defaulting to what I think is best. This salad is perhaps the best example so much so that I’m not even going to provide a link to the inspiration recipe behind it– let’s just leave it at that the recipe I set out to make wasn’t for a salad. Nonetheless, this salad turned out delicious so my failure to follow directions was a good thing for once.

BEST FOR- Those days when you want to be healthy and eat a salad, but the cold, dreary weather makes pasta & other hearty foods sound much more inviting.

MUSICAL PAIRING- “She’s Only Happy in the Sun” by Ben Harper

INGREDIENTS
(Serves 3-4)

2-3 cups roughly cubed bread (NOTE these will be croutons- optional)
Olive oil
2 leeks, tough greens + roots trimmed away
1 small red onion, peeled + quartered
1 large sweet potato
1 small purple potato
1 small red potato
1 small yellow potato
1 large handful asparagus
your choice of greens (kale, arugula, spring mix, etc)
salt + pepper
The Sydney Dressing 

DIRECTIONS

  1. Preheat oven to 400 degrees. Line 3 baking trays with parchment paper.
  2. Chop all types of potatoes into small (roughly 1-inch) cubes. Place on first baking tray. Add the peeled and quartered red onion as well. Drizzle with olive oil, salt, and pepper. Place in oven and set timer for 35 minutes.
  3. Slice leeks in half vertically. Place the four halves on second baking tray. Lay out the asparagus beside them. Drizzle with olive oil, salt, and pepper. Place in oven.
  4. If choosing to add croutons: chop bread into cubes. Place on third baking tray. Drizzle with olive oil, salt, and pepper. Put in oven.
  5. Now would be a good time to prepare the Sydney Dressing. It only takes about 5-10 minutes. Chill when finished.
  6. When the timer goes off, check the croutons and all vegetables. Remove those that seem done, keep rest that seem like they need more time in. Given the times they were put in, they should all be done around this time.
  7. Add roasted veggies and croutons to the greens of your choice (I chose kale. My dad chose spring mix. It’s really whatever you’d like). Finish by topping with your dressing of choice.

And enjoy your salad!

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