Roasted Winter Vegetable and Apple Salad
Our winter local share baskets are filled this week with all you need to put together this gorgeous & delicious farm-to-table holiday salad. This year, its all about putting together a holiday brunch and this salad is a perfect addition. A twist on a traditional potato salad that everyone will enjoy!
2 cup sweet potato, cut in 1/2 inch cubes
4 medium yellow potatoes, scrubbed and cut into 1/2 inch cubes
2 large carrots, peeled and cut into 1/2 inch rounds
1 large whole garlic, top trimmed to expose garlic
3 tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
2 apples, cut in 1/4 inch cubes
3/4 cup red onion, diced
living romaine lettuce
Creamy Apple Cider Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tbsp. quality mayonnaise
1 head roasted garlic cloves, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
Preheat oven to 450 F. Line a large baking sheet with parchment paper.
In a large bowl, add sweet & yellow potatoes, carrots and whole garlic. Toss with olive oil and season with salt and pepper.
Spread evenly on backing sheet and roast for 30-35 minutes until vegetables and garlic have softened and caramelized.
Place roasted vegetables except garlic on platter and let cool slightly while you make the dressing.
To make dressing: Whisk all ingredients together.
Add onions, shoots, lettuce and toss with vinaigrette.
SERVINGS 6-8 | PREP & COOK TIME 45 minutes