Roasted Root Vegetable And Wilted Romaine Salad Recipe

Recipe By Slurrp

This roasted root vegetable and wilted romaine salad is a delicious and nutritious dish that combines the earthy flavors of roasted root vegetables with the freshness of wilted romaine lettuce. The root vegetables are seasoned with herbs and spices and roasted until tender and caramelized, while the romaine lettuce is quickly wilted in a hot pan. The salad is then dressed with a tangy vinaigrette and topped with toasted nuts for added crunch. It's a perfect side dish or light lunch option that is both satisfying and full of flavor.

4.5
25 Rating -
Rate
Vegdiet
30minstotal
30minsPrep
30minsCook
30m.total
30m.Prep
30m.Cook
Roasted Root Vegetable And Wilted Romaine Salad
plan
Bookmark

ingredients serve

Ingredients for Roasted Root Vegetable And Wilted Romaine Salad Recipe

  • 0.17 cup Mixed Root Vegetables, Peeled And Chopped
  • 0.17 tablespoon Olive Oil, Divided
  • As required Salt And Pepper To Taste
  • 0.08 teaspoon Dried Herbs
  • 0.33 cup Chopped Romaine Lettuce
  • 0.17 tablespoon Lemon Juice
  • 0.08 teaspoon Dijon Mustard
  • 0.08 teaspoon Honey
  • 1/50 cup Toasted Nuts

Directions: 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.
Nutrition
value
183
calories per serving
14 g Fat1 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    1g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    1g
  • Fiber
    4g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    55mg
  • Iron
    2mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    70mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp