Are you hosting Thanksgiving this year? We’re gathering together at my mother-in-law’s house instead of ours, for which I am truly thankful :) and everyone brings a dish or two. I’m always looking for a make-ahead side to add to our family favorites for our Thanksgiving feast!
Roasted Harvest Vegetable Salad can be made ahead, which is always a plus for any side dish, since oven space is in demand. It can be served at room temperature, is colorful, delicious, and healthy way to eat your veggies so you can feel a little less guilty about that slice of Pumpkin-Pecan Streusel Pie or extra helping of dressing!
It’s served with an Apple Cider Vinaigrette that you can make ahead, adding your ingredients in a jar. Shake the ingredients together and store in the fridge until ready to serve. Give it a final shake, tasting it to see if it needs additional seasoning before transferring your vinaigrette to a gravy boat to serve!
You can adapt this recipe, oven roasting the vegetables of your choice and your family’s favorites. I used a combination of parsnips, Brussels sprouts, carrots, pearl onions, and butternut squash, which I can buy at my grocery store already peeled and cubed, and a real time saver.
I also used some purple potatoes for color and picked up a bag of baby rainbow carrots, ready to toss onto the baking sheet.
Roasted Harvest Vegetable Salad with Apple Cider Vinaigrette,
adapted from Southern Living
Makes 8 to 10 servings
1 pound parsnips, peeled and cut lengthwise
1 pound carrots, peeled and cut lengthwise (I used a few larger carrots and a bag of rainbow baby carrots)
1 pound butternut squash, peeled and cubed
1 cup frozen pearl onions, thawed
1 pound small Brussels sprouts, trimmed and halved
2 – 3 small purple potatoes, sliced
3 fresh rosemary or thyme sprigs
5 tablespoons extra virgin olive oil (use a combination of olive oil and melted butter if you prefer)
Kosher salt and freshly ground black pepper
1 head radicchio, separated into leaves
Preheat oven to 425°. Divide vegetables between two aluminum foil-lined jelly-roll pans. Drizzle with oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
To serve, let vegetables stand 20 – 30 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange roasted vegetables alongside or on top of radicchio leaves on a serving platter. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
Apple Cider Vinaigrette
Make Ahead: Store vinaigrette, covered, in the fridge. Let stand 10 minutes or until room temperature. Shake well, and check seasoning before using.
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
Notes: Adjust the quantities and use vegetables of your choice. You could roast chopped beets, cubed sweet potatoes or even green beans, adding them to the baking sheet the last 20 – 25 minutes of cooking time. I made this a day in advance to enjoy the next day.
You can find a printable recipe, here.