Winter Greens with Roasted Vegetable Vinaigrette

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Dietary Interest:: vegetarian, low cholesterol, gluten-free, no added sugar

Winter Greens with Roasted Vegetable Vinaigrette

Yield:

4-6 servings

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Advanced

Save to:

Recipe Book

Ingredients

  • For the Salad:
  • 1 1/2 cups (180 ml) torn frisée
  • 1 1/2 cups (60 g) torn radicchio
  • 1 1/2 cups (15 g) torn arugula
  • 1 1/2 cups (36 g) baby spinach leaves
  • 12-18 Belgian endive spears
  • 12 grilled red onion slices
  • 3/4 cup (100 g) crumbled blue cheese
  • 6 Tablespoons (50 g) toasted pine nuts
  • For the Vinaigrette:
  • 3/4 cup (52 g) chopped leeks
  • 2/3 cup (98 g) chopped sweet peppers
  • 2/3 cup (100 g) chopped onions
  • 2/3 cup (100 g) chopped celery
  • 1/2 cup (76 g) chopped carrots
  • 1/2 cup (60 g) chopped zucchini
  • 1/2 cup (60 g) chopped yellow squash
  • 1/4 cup (44 g) small-dice tomatoes, peeled and seeded
  • 5 Tablespoons (75 g) extra-virgin olive oil
  • Vegetable broth, as needed
  • 1 Tablespoon Dijon mustard
  • 1-2 teaspoons crushed black peppercorns
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 3 Tablespoons (10 g) chopped herbs (parsley, chives, tarragon, and/or chervil)

Directions

  1. Wash and dry frisée, radicchio, arugula, and spinach. Place in a bowl and toss together.
  2. Arrange the endive spears on a chilled platter or plates and top with the frisée mix. Garnish with the grilled onion slices, blue cheese, and the pine nuts.
  3. To make the vinaigrette, preheat oven to 350°F (180°C). Toss vegetables in extra-virgin olive-oil, place on a baking sheet and roast in the oven until tender, 45-60 minutes.
  4. Transfer the warm vegetables to the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then High.
  7. Blend for 1 minute, or until liquified. The vegetables should yield 9 fluid ounces (270 milliliters) of roasted vegetable purée liquid. If they do not, add enough vegetable broth to equal 9 fluid ounces (270 milliliters).
  8. Add the remaining ingredients, except the herbs, to the Vitamix container and purée to evenly incorporate. Thin the consistency of the vinaigrette with vegetable broth, if necessary.
  9. Stir the herbs into the vinaigrette.
  10. Drizzle the warm dressing over the salad platter.

Chef's Tip: Combine the vinaigrette with leftover pasta, rice, or potatoes for a quick-to-prepare side dish.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 serving

Amount Per Serving

 
Calories 330
Total Fat 27 g
Saturated Fat 6 g
Cholesterol 15 mg
Sodium 520 mg
Total Carbohydrate 15 g
Dietary Fiber 4 g
Sugars 6 g
Protein 8 g