Warm Winter Vegetable Salad

A variation on mixed roast veges for a winter meal.

Ingredients:
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root, peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese

Method:
1. Preheat the oven to 425 degrees.
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, coarsely chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
7. Season with salt and pepper.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.

Lemon Poppy Seed Dressing

This is a recipe I found on Pinterest - it sounds good, so I'll have to try it out.

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This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!

Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt

Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.

Antipasto Platter

I love antipasto platters, so thought I'd just pop this recipe up here, so I know what to put on my platter, next time I make one.

Ingredients:
8 marinated artichokes
200g kalamata olives
16 slices chargrilled kumara (orange sweet potato)
24 slices chargrilled zucchini
280g jar chargrilled mushrooms, drained
150g semi-dried tomatoes
16 slices double smoked ham
16 slices mortadella
16 slices prosciutto
rocket leaves, to serve

Ingredients for garlic bread:
150g butter, softened
2 garlic cloves, crushed
5 cup basil leaves, finely chopped
1 large French stick

Method:
1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.

Broccoli and Bacon Salad

I swear this is the best recipe you'll try this summer - bacon makes anything better, and this salad is no exception!  The recipe can be found here originally.

Ingredients:

Salad:
2 heads fresh broccoli, washed and cut into bite-size flowerets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
½ – 1 cup crumbled bacon (approx. 6 to 8 slices for 1/2 cup and 12-16 slices for 1 cup) * I like mine with lots of bacon!

Dressing:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper

Method:
1. Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. (I lightly steamed and cooled the broccoli first, and omitted the onions)
2. Make the dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl.
3. Pour dressing over the broccoli salad and mix thoroughly.
4. Transfer salad to a large plate or serving bowl.
5. Finish the salad off by garnishing with the crumbled bacon.

If you prefer a bacon free version, omit bacon and garnish with ¼ of cranberries and ¼ of slivered almonds. Enjoy!