4. Winter Roasted Vegetable Salad
Michael Gellar, a chef at Sauce Pizza and Wine, an Arizona chain, was looking for a way to "indulge" in the vegetables of the winter season and devised this mix of cauliflower, butternut squash and Brussels sprouts. "We took the freshest seasonal ingredients for the Winter Roasted Vegetable Salad and topped it with candied walnuts and dried cranberries to give it a sweet taste," he says.
Winter Roasted Vegetable Salad
Serves 1-2
Ingredients for champagne vinaigrette
- 4.5 oz champagne vinegar
- 1 cup canola oil
- 2 3/4 tablespoon white granulated sugar
- 1 3/4 tablespoon honey
- 1 3/4 tablespoon Dijon mustard
- A pinch of kosher salt
- A pinch of fresh ground pepper
Instructions for champagne vinaigrette
- Whisk or blend all ingredients except oil together. Once everything is well-combined, keep whisking or blending and slowly drizzle in the oil until all of it has been added.
Ingredients for salad
- 3 oz. Brussels sprouts, cut in half and roasted
- 3 oz. cauliflower florets, roasted
- 3 oz. butternut squash, roasted
- 3 cups of spring mix, whole
- 1 tablespoon cranberries, dried
- 1 tablespoon walnuts, candied
Instructions for salad
- Separately roast Brussels sprouts, cauliflower florets and butternut squash.
- Once cooled, combine your roasted vegetables with three cups of spring mix and toss with champagne vinaigrette (to taste). Top your salad with dried cranberries and candied walnuts.
Who said vegetables and salads can't be indulgent treats? (Photo: Sauce Pizza and Wine)
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