Roasted Vegetable Salad | Food and Drink
It’s winter, and that means even salads are allowed to get a little hearty.
This recipe for Roasted Vegetable Salad with California Ripe Olives is a seasonal side (or main) that combines the classic salad staples, like frisee lettuce, celery root and California Ripe Olives with some cooler-weather comfort like yams, bacon and manchego cheese.
Brace yourself: Deliciousness is coming.
1 tablespoon olive oil
1 1/2 cups yams, diced (1-inch)
1 cup celery root, diced (3/4-inch)
1 cup parsnips, diced (3/4-inch)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 ounce bacon, chopped
1 1/2 cups red onions, diced
3 tablespoons balsamic vinegar
3 cups frisee lettuce, torn
1 cup California Ripe Olives, halved
1 ounce shaved manchego cheese
In a large mixing bowl, drizzle oil over yams, celery root and parsnips. Season with salt and pepper and toss until evenly coated. Spread out onto a large baking sheet and roast in a 450°F oven for 20-25 minutes until tender and browned. Remove from oven and return to mixing bowl. Set aside. Heat a medium-sized sauté pan over medium heat. Add bacon and cook for 3-4 minutes until just crispy. Stir onions into pan and cook for 3-4 minutes, until tender. Remove from heat, pour in balsamic vinegar and set aside to cool. Combine frisee lettuce and California Ripe Olives with roasted vegetables. Toss with balsamic red onion dressing until evenly coated. Sprinkle with cheese just before serving.
Makes 4 servings
For more recipes, visit CalOlive.org.