Winter Greens with Roasted Vegetable Vinaigrette
Drizzle this vinaigrette, made from an assortment of freshly roasted vegetables, atop of bed of greens garnished with onion slices, blue cheese and pine nuts.
Winter Greens with Roasted Vegetable Vinaigrette / Greens
Ingredients
- 1½ cup (180 ml) baby frisée, torn
- 1½ cup (60 g) radicchio, torn
- 1½ cup (30 g) arugula, torn
- 1½ cup (60 g) spinach
- 18 spears Belgian endive
- 12 red onion, halved, grilled
- ¾ cup (90 g) crumbled blue cheese
- 6 Tablespoons (50 g) toasted pine nuts
Directions
- Wash and dry frisée, radicchio, arugula, and spinach. Place in a bowl and toss together.
- 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.
Winter Greens with Roasted Vegetable Vinaigrette / Vinaigrette
Ingredients
- ¾ cup (50 g) leeks, chopped
- ⅔ cup (100 g) mixed bell peppers, stemmed, seeded, diced
- ⅔ cup (100 g) onions, peeled, diced
- ⅔ cup (75 g) celery, diced
- ½ cup (60 g) carrots, halved
- ½ cup (60 g) zucchini, diced
- ½ cup (60 g) yellow squash, diced
- ¼ cup (44 g) tomatoes, diced
- 5 Tablespoons olive oil
- vegetable broth, as needed
- 1 Tablespoon Dijon mustard
- 1½ teaspoon whole black peppercorns
- 1 teaspoon minced garlic
- ¼ teaspoon salt, optional
- 3 Tablespoons fresh herbs, chopped
Directions
- 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.
- Transfer the warm vegetables to the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then High.
- 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).
- 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.
- Stir the herbs into the vinaigrette.
- Drizzle the warm dressing over the salad platter.
Notes
Chef's Tip: Combine the vinaigrette with leftover pasta, rice, or potatoes for a quick-to-prepare side dish.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 330 |
| Total Fat | 27g |
| Saturated Fat | 6g |
| Cholesterol | 15mg |
| Sodium | 520mg |
| Total Carbohydrate | 15g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 8g |
Winter Greens with Roasted Vegetable Vinaigrette is rated
out of
5 by
3.
Rated 2 out of
5
by
SamG from
12 onions?
Is this 12 whole onions, halved or sliced? Was required to rate, although have not made as yet. Will update rating after answer & preparing. Sounds yummy.
Date published: 2019-11-20
Rated 4 out of
5
by
Jude2 from
Exotic
Sounds very exotic and amazing, cannot wait to try it. Has so many veggies in it! Seems very nutritious.
Date published: 2020-02-29
Rated 2 out of
5
by
Preety from
Not a big fan of this particular recipe.
It might be relatively healthy but not the better tasting recipe.
Date published: 2020-02-25
