Roasted Harvest Vegetable Salad With Apple Cider Vinaigrette

Roasted Harvest Vegetable Salad can be made ahead, which is always a plus for any side dish, since oven space is in demand. It can be served at room temperature, is colorful, delicious, and healthy way to eat your veggies so you can feel a little less guilty about that slice of  Pumpkin-Pecan Streusel Pie!

It’s served with an Apple Cider Vinaigrette that you can make ahead, adding your ingredients in a jar. Shake the ingredients together and store in the fridge until ready to serve.

Apple Cider Vinaigrette:

• 3/4 cup extra virgin olive oil
• 1/4 cup apple cider
• 1/4 cup apple cider vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper

You can adapt this recipe, oven roasting the vegetables of your choice and your family’s favorites. I used a combination of parsnips, Brussels sprouts, carrots, pearl onions, and butternut squash, which I buy at my grocery store already peeled and cubed, and a real time saver.

Makes 8 to 10 servings

Ingredients

• 1 pound parsnips, peeled and cut lengthwise
• 1 pound carrots, peeled and cut lengthwise (I used a few larger carrots and a bag of rainbow baby carrots)
• 1 pound butternut squash, peeled and cubed
• 1 cup frozen pearl onions, thawed
• 1 pound small Brussels sprouts, trimmed and halved
• 2 – 3 small purple potatoes, sliced
• 3 fresh rosemary or thyme sprigs
• 5 tablespoons extra virgin olive oil (use a combination of olive oil and melted butter if you prefer)
• Kosher salt and freshly ground black pepper
• 1 head radicchio, separated into leaves

I also used some purple potatoes for color and picked up a bag of baby rainbow carrots, ready to toss onto the baking sheet.Adjust the quantities and use vegetables of your choice. You could roast chopped beets, cubed sweet potatoes or even green beans, adding them to the baking sheet the last 20 – 25 minutes of cooking time. I made this a day in advance to enjoy the next day.

To serve, let vegetables stand 20 – 30 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange roasted vegetables alongside or on top of radicchio leaves on a serving platter. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

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