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Just A Really Nice Fall Vegetable Salad

Here's A Healthy Dish To Enjoy Between Bites of Apple Pie. It's All About Balance!


If you like to cook, this season screams roasting doesn't it? This warm roasted vegetable salad is delicious on its own, of course, but if you'd like to add some raw greens on top, peppery arugula would be great for that. Just toss altogether until the greens wilt a bit. This would be a fantastic dish for sure alongside any protein.


Did you know that the colors in vegetables represent a wide range of carotenoids which are antioxidants that fight off free-radicals, or atoms, that scavenge the body causing damage to cells, proteins and DNA? That's a long winded sentence that's just meant to encourage you to eat lots of veggies in all sorts of colors.


Roasting these vegetables in fresh orange juice keeps this dish bright and fresh unlike a typical, heartier fall veggie salad and you can easily double ingredients should you want more for leftovers. I do!


Ingredients:

1/2 orange, juiced

1 fennel bulb, sliced

1 yellow, orange or red pepper, sliced

1/2 red onion, sliced

1 c. cauliflower florets

2 large carrots, scrubbed clean and sliced

1 tbsp. raw honey

2 tbsp. extra virgin olive oil

sea salt, to taste

Handful of fresh herbs, your choice but I love mint and/or cilantro here. Parsley (brighter) or oregano (earthier) would also be lovely!


Preheat oven to 375F.


Method:

In a large bowl, gently toss all veggies with olive oil until well coated and then scatter on a roasting pan. Drizzle with orange juice and sprinkle salt, to taste.


Roast veggies for 30 minutes. Remove tray from oven and drizzle with raw honey. Again, toss gently to combine, BE CAREFUL, it's HOT, and return to oven for another 10 minutes until veggies are fork tender and caramelized.


Sprinkle with fresh herbs and more salt, if desired.


This salad is also YUMMO as a leftover with avocado slices and a pinch of crushed red pepper flakes....ooh, mama!









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