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

pea shoots

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

Copyright © 2016 Irene Matys.

All Rights Reserved.

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