Warm Root Vegetable Salad with Hazelnuts, Chèvre and Balsamic | PCC Natural Markets

Warm Root Vegetable Salad with Hazelnuts, Chèvre and Balsamic

Serves: 4 to 6

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This is a beautiful presentation for a light lunch or as the first course to a cozy dinner. So pretty, so healthy! Use any of the myriad of beautiful root vegetables you love.

Ingredients

Preparation

Preheat your oven to 400° F. Coarsely cut all the vegetables into 3/4-inch squares and toss them in the olive oil. Generously season with salt and pepper.

Spread the mixture in a single layer on a sheet pan. Roast the vegetables for 20 minutes. Add the hazelnuts to the vegetable mixture and continue roasting for 5 minutes longer or until the yams are fork tender and the mixture is caramelized around the edges.

Divide the greens between 4 to 6 salad plates. Place a mound of chèvre or feta in the center of each plate and scatter the vegetables and hazelnuts around. Drizzle with balsamic vinegar or your favorite vinaigrette.

Serve with great crusty bread and olive oil for dipping!

Recipe by Lynne Vea, PCC Chef

More about: root vegetables, salads

Comments

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great use of root vegetables

Add golden beets to the mix, very flavorful dish.

stellar!

This salad was simply amazing. The short roast on the hazelnuts really made all the difference! We served this with a side of lamb, and it was the perfect winter meal.

we roasted carrots, parsnips,

we roasted carrots, parsnips, delicata squash, baby shallots, and asian pears, and served on winter spinach. one of the best salads i've had in a long time!

Love it!

Amazing combination of flavors and textures.

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