Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

What's a good dressing for roasted vegetables? ›

Combine Ingredients in a Jar: Start by placing balsamic vinegar, olive oil, honey, and lemon juice into a small lidded jar. These ingredients create the best dressing for roasted vegetables. It's a perfect balance of tangy, sweet, and smooth flavors that enhance any vegetable dish.

Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold. Serve the roasted veggies cold with the herbed yogurt dip.

The four main salad dressings are vinaigrette, emulsified vinaigrette, mayonnaise-based, and mayonnaise. An emulsion is the permanent blending of unlike ingredients, such as oil and vinegar. Vinaigrettes are lighter dressings used on more delicate ingredients, like salad greens.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

Roasted vegetables are best on the day you cook them, but leftovers keep well in an airtight container in the fridge for up to 3 days. Use them in a grain bowl or salad, like this farro salad or this wheat berry salad, toss them with pasta, or add them to a frittata.

The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes. Market them well to drive profits to your bottom line.

The Keys to Crisp Lettuce

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

What adds flavor to salad? ›

Try a little lemon juice, lime juice, or a light vinaigrette. I have a bottle of walnut oil in my pantry which is very nice on salads, along with white wine vinegar and a little salt and pepper. You can also add yogurt or mustard and some fresh or dried herbs to your dressing.

There are five elements to a perfect salad: greens, sweetness, creaminess, crunchiness, and dressing.

The best side dishes to serve with roasted vegetables are blooming onion, chicken wings, roast beef, salmon and rice, stuffed peppers, roasted duck, grilled shrimp skewers, caprese salad, garlic knots, herbed couscous, twice-baked potatoes, quinoa salad, grilled asparagus, and mashed potatoes. Now, let's get cooking!

A little run of a lemon, lime or orange over a Microplane zester does wonders, especially on richer items like asparagus and potatoes. Soy sauce and miso paste – Both soy sauce and miso paste are umami enhancers, which means they add that voluptuous mouthfeel to the foods.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Use two tablespoons of oil per sheet.

Make sure the vegetables are coated well in the proper oil. You want each vegetable to have a light coating of oil (the oil keeps some moisture in for that interior tenderness), and not pools of oil left on the pan.