ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
CURRIED RICE SALAD WITH GRAPES
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
- Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.
- Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.
- Stir in grapes, mint, and cashews.
Nutrition Facts : Calories 225 g, Fat 9 g, Fiber 2 g, Protein 4 g
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