roasted vegetable salad

Roasted root veggies, soft-cooked rye berries, and a tangy maple dijon sauce over steamed kales- this makes for some hearty vegan YUMs. This recipe was actually part of last week’s cooking class, but we are just going to pretend that class didn’t happen. I was a bit underprepared which led to rather disorganized presentation, and the recipes didn’t work out as I intended.  So this hearty winter salad gets to stand on it’s own.

This recipe features an incredibly delicious vinaigrette that I learned from Your Vegan Mom.  I actually have used this recipes for a year now, but I have never written a post about it.  Her original recipe calls for roasted brussels sprouts and beets, but I’ve used it on everything roasted including beets, carrots, pumpkins, and turnips. And I changed it a bit, including adding the shallots directly into the roasting pan, so that they become caramelized and not so strong; I also adjust the ratio of vinegar/sweet/oil depending on what type of veggies I am roasting.  And I prefer to add the prepared vinaigrette right into the sizzling pan as it comes out of the oven.  It makes a thicker textured sauce with all the flavor.  However you cook it, this dressing has never disappointed!  The recipe that follows uses the roasted veggies as the base and adds in some rye  berries for whole grain goodness, and some fresh dark green kale to round out all those roots! Enjoy…

Roasted Root Vegetable Salad with Rye

This recipe makes a lot- take it to your next vegan pot-luck or just enjoy it for days by yourself! Bake this is a 9 x 13 pan for even roasting.
2 cups cooked Rye berries
½ bunch lacinato kale (about 8 leaves)
1½ cups beets, chopped
3 cups kabocha pumpkin
1 cup carrots, chopped
½ cup turnips, chopped
1 cup shallots, thinly sliced
2 tbsp olive oil
pinch salt and pepper
Maple Dijon Dressing:
1 tbsp cider vinegar
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard

1.    To cook the Rye berries: rinse in water, drain, and then add to a stockpot with at least six cups water.  Bring to a boil, then simmer for 45 minutes or until soft.  Drain and set aside.

2.    Wash and trim your kale.  Massage the kale for a few minutes, until it begins to look wilted. Set aside.

3.    Chop all your root vegetables.  Pour the 2 tbsp olive oil and salt/pepper into a large bowl.  Add all veggies and toss to coat.  Pour into a 9 x 13 pan. Bake at 375 degrees for half hour.  Stir the vegetables, and bake for 15 more minutes or until all veggies are fork-tender.

4.    Make the Maple Dijon dressing: mix all ingredients in the same large bowl.  Let sit until the vegetables are finished roasting. Pour the dressing onto the hot vegetables as soon as they come out of the oven.  Add the kale, and stir to wilt the kale.  Toss in the rye berries, and stir to combine.

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