Warm Roasted Winter Vegetable Salad
This recipe comes from the Dana-Farber Cancer Institute and is adapted from Spices of Life by Nina Simonds. It is a good source of vitamins A and C.
- 1 large acorn squash (about 1 pound)
- 2 medium fennel bulbs
- 2 sweet potatoes
- 2 medium red onions, peeled
Flavorings (mixed together)
- 1/2 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 3 tablespoons minced fresh ginger
- 2 tablespoons soy sauce
- 5 to 6 tablespoons water
- 1 tablespoon minced garlic
- 2 teaspoons sugar
Preheat the oven to 425 degrees. Rinse the squash. Cut in half and scoop out the seeds with a spoon. Cut each half into 3 or 4 wedges and put in a large bowl.
Rinse and trim fennel, leaving 1/8 inch of the root base to hold the fennel together. Cut each fennel bulb lengthwise in half, then cut the fennel into slices about 1/4 inch thick and 2 inches long. Put in the bowl with the squash.
Peel the sweet potatoes and cut each in half. Cut each half into 3 or 4 wedges and put in the bowl. Cut the red onion in half, then cut each half lengthwise into 1/4 inch-thick slices. Put in the bowl with the other ingredients.
Pour in the flavorings and toss lightly to coat. Brush cookie sheet liberally with olive oil. Arrange the vegetables on the cookie sheet. Bake the vegetables for 45 to 50 minutes, flipping them over after 30 minutes. The vegetables should be tender when pierced with a knife, and the tops should be brown and slightly crisp at the edges.
Arrange the vegetables randomly on a large serving platter. Spoon the dressing on top. Serve warm or at room temperature.
Makes 8 1-cup servings with 150 calories. 9 g fat, 16 g carbohydrates, 140 mg sodium, 3 g fiber, and 80% RDA of vitamin A and 20% RDA of vitamin C.