Roasted Root Vegetable And Wilted Romaine Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Peel and chop a variety of root vegetables, such as carrots, parsnips, and sweet potatoes, into bite-sized pieces.
• STEP 3.Toss the chopped vegetables with olive oil, salt, pepper, and your choice of herbs and spices, such as thyme, rosemary, or paprika.
• STEP 4.Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and caramelized.
• STEP 5.While the vegetables are roasting, heat a large skillet over medium heat and add a drizzle of olive oil.
• STEP 6.Add the chopped romaine lettuce to the skillet and cook for 2-3 minutes, or until it is slightly wilted.
• STEP 7.In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 8.Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
• STEP 9.In a large bowl, combine the roasted vegetables, wilted romaine lettuce, and toasted nuts.
• STEP 10.Drizzle the vinaigrette over the salad and toss to coat evenly.
• STEP 11.Serve the roasted root vegetable and wilted romaine salad as a side dish or as a light lunch option.

Cooking Tips

• Feel free to customize the salad by adding other roasted vegetables, such as beets or turnips.
• Toasting the nuts before adding them to the salad enhances their flavor and adds a nice crunch.
• Make sure to toss the salad gently to avoid crushing the delicate romaine lettuce leaves.

Storage and Serving

• This salad is best served immediately after assembling to maintain the freshness and texture of the ingredients.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the salad, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.