Friday, December 2, 2011
3:47 PM by Kim Lutz2 comments
Thanksgiving already got in the way of my sharing the recipe for Roasted Vegetable Salad with Apricot-Dijon Vinaigrette. First, it was all the yummy Thanksgiving food. Then, it was transforming the leftovers into new, equally yummy dishes. (Cranberry-sauce-topped pancakes, mashed-potato and Daiya pancakes, and roasted vegetable soup, for example.)
Now, it's time to think about holiday entrees and side dishes, and these roasted vegetables are a little new and interesting, but absolutely delicious. Have you tried roasted radishes?
Roasted Vegetable Salad with Toasted Pumpkin Seeds and Apricot-Dijon Vinaigrette
Makes 2 entree-sized servings or 4 side-dish sized servings
1/2 head of cauliflower
1 bunch of broccoli
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup pepitas (shelled pumpkin seeds)
1 tablespoon apricot preserves (I used an all-fruit variety.)
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Preheat oven to 400.
Chop broccoli and cauliflower into 1-inch chunks.
Toss vegetables with olive oil and salt.
Bake for approximately 15 minutes, but check after 10 minutes for doneness.
Vegetables are done when they are easily pierced, but not very brown.
Toast pepitas in a dry skillet over medium heat for approximately 2 minutes, shaking frequently.
Pepitas are done when fragrant and have a light golden tinge.
To make dressing, combine preserves, vinegar and dijon mustard.
Toss vegetables with dressing and top with toasted pepitas.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.