Roasted Root Vegetable Salad with Pumpkin Seed and Ginger Vinaigrette

Photo: Philp Friedman / Studio D

related articles

Chef Peter Berley packs this salad with tons of winter veggies.

SERVINGS
6 servings

INGREDIENTS
1 1/2 pounds carrots
2 medium turnips (about 1/2 pound)
2 medium parsnips (about 1/2 pound)
2 medium red onions (about 1/2 pound)
1 tablespoons fresh ginger, peeled and finely chopped
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley
3-4 cups, arugula, spinach or frisée washed and torn into bite-size pieces
1/2 lemon
Extra virgin olive oil
1/3 cup pumpkin seeds sautéed in 1/2 teaspoons olive oil until they pop.

PREPARATION
1. Position a rack on the middle shelf of the oven and preheat to 450 degrees F.

2. Peel the carrots, turnips and parsnips and cut them into large chunks.

3. Peel the onions but leave the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

4. In a large bowl, toss the vegetables and ginger with the oil, maple syrup and salt.

5. Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning. Roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

6. Season the vegetables with balsamic vinegar and black pepper to taste.

7. Season the greens with lemon juice, olive oil and salt. Toss the roasted vegetables with the greens and serve immediately sprinkled with pumpkin seeds.

COMMENTS ()