12 09 2014.

roasted winter vegetable salad with a tomato vinaigrette

roasted winter vegetable salad with a tomato vinaigrette  - spice & dice

Winter struck hard today. (It snowed and then it rained onto the snow. So now we’ve got about an inch of snow and another inch of ice. The highlight of the day was watching cars attempt to make it to the upper level of the office parking lot.) And when winter strikes, I crave comfort. Comfort food, cozy clothing, my warm apartment, candles, books, tea.

roasted winter vegetable salad with a tomato vinaigrette  - spice & dice

Winter almost always wreaks havoc on my dinner choices. That craving for comfort food can kill an otherwise healthy eating day. Mashed potatoes (yum!), cheesy pasta (please!), and creamy soups (right now!) are classics – but offer so very little nutritionally.

roasted winter vegetable salad with a tomato vinaigrette  - spice & dice

If it hasn’t become clear quite yet – I turn everything into a salad. (Sometimes, I even put a salad in my food.) I probably put 80% of my dinners on top of a bed of lettuce. It may be strange, but over time I’ve come to believe that almost every meal can be made healthier with a little bit of spinach.

roasted winter vegetable salad with a tomato vinaigrette  - spice & dice

(Because beets make everything red, you’ll have to take my word that there are a variety of vegetables in there!)

So between my enthusiasm for lettuce and making this coconut curry sauce at least once a week, I’ve come up with a solution to the comfort food dilemma: a winter vegetable salad with a warm dressing that’s got an incredible Indian-spiced twist. Don’t ask me how it came to this, but it just works.

roasted winter vegetable salad with a tomato vinaigrette  - spice & dice

Though beets almost always steal the show, the real rockstar of this dish is the dressing. This dressing is so good that I ate probably two spoonfuls of it while waiting for the vegetables to be done in the oven. I have so much of the dressing left over, I have a feeling that it’s going to end up on all of my meals for the next few days.

roasted winter vegetable salad with a tomato vinaigrette  - spice & dice

roasted winter vegetable salad with a tomato vinaigrette


yields: 6 servings

Ingredients:

Winter Vegetables

  • 1 sweet potato
  • 1/2 pound fingerling potatoes
  • 2 shallots
  • 2 beets
  • 3 parsnips
  • 3 carrots
  • 3 tablespoons coconut oil, melted
  • 2 garlic cloves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Tomato Vinaigrette

  • 1 bunch basil
  • 2 cups cherry tomatoes
  • 4 Tbsp. olive oil
  • 5 Tbsp. red wine vinegar
  • 1 garlic clove
  • 1 shallot
  • 1 tsp. coriander
  • 1/2 tsp. turmeric
  • 1/8 tsp. cayenne pepper (optional)
  • sea salt & pepper

Salad

  • a bunch of spinach

Directions:

  1. Preheat the oven to 425 degrees. Wash, peel and slice the sweet potatoes, fingerlings, shallots, beets, parsnips and garlic. Toss in melted coconut oil and season with salt and pepper. Transfer to a casserole dish and cook for 45 minutes – or until the vegetables are soft and cooked through, stirring them after 30 minutes.
  2. Combine all vinaigrette ingredients in a blender. Blend until smooth, scraping down the sides as needed, for roughly 30 seconds. If needed, add more olive oil or basil and tomatoes to reach desired consistency.
  3. Allow the vegetables to cool for 5 minutes before tossing onto the spinach. Top with the vinaigrette.

4 Comments

  1. This recipe looks so good! Did you make it up, Kelsey?

  2. This looks/sounds so good. I’m the same way-I put almost all my meals of greens!

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