This Roasted Vegetable Salad is the perfect side dish for any meal. Tender vegetables are served on a bed of arugula with a lemon vinaigrette. This crispy, delicious vegetable salad is perfect for ...

Ingredients (serves 6): Veggies: 1 large sweet potato, diced small; 1 1/2 cups Brussel sprouts, halved; 1 1/2 cups butternut squash, diced small; 1 cup carrots, diced small ...

The roasted beets are sweet and soft, while the goat cheese adds a creamy, tangy kick. With crunchy walnuts and a tangy red vinaigrette, this salad is full of great flavors and textures.

Peel beets, then dice into small cubes. Toss with enough oil to lightly coat and season with salt and pepper to taste. Place on baking sheet and bake at 375 degrees until juices begin to ...

It’s how I demonstrate my appreciation to my friends and family. This salad looks complicated, but it isn’t. It’s mainly just cutting up some vegetables and throwing them in the oven. You can roast ...

Roasted Root Vegetables 3 pounds assorted root vegetables such as beets, carrots, parsnips, celeriac, sweet potatoes, turnips, etc. Think about using a mix that is colorful. ¼ cup olive oil ...

Stir together the crème fraiche and the horseradish. Set aside. Whisk together the sherry vinegar and olive oil, season with salt and pepper to taste. Combine the beets, citrus segments and any ...

Preparation. Step 1. Blend vinegar, potlikker, mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified.

Preheat oven to 450°F. Place bacon pieces in a single layer on a large rimmed baking sheet. Roast until bacon is rendered and starting to brown, but not yet crispy, 8 to 10 minutes. Meanwhile ...

Roasted-Vegetable Salad With Garlic Dressing Maria Robledo A delicious composed salad with a range of flavors and textures, this recipe puts fall's abundance on full display, on a bed of tasty kale.