How To Make Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette
Warm your insides up with this hearty vegetable salad that’s perfect for chilly winter days. It even has a black onion seed vinaigrette as a dressing.
Preheat the oven to 425 degrees F.
Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
Roast the vegetables for 30 to 35 minutes until crispy and tender.
In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant.
In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
Transfer the roasted vegetables to a large bowl and pour in ⅓ cup of the dressing. Toss to coat.
In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
Divide between plates and serve.
- Calories: 639.06kcal
- Fat: 41.85g
- Saturated Fat: 11.52g
- Trans Fat: 0.08g
- Monounsaturated Fat: 22.20g
- Polyunsaturated Fat: 5.78g
- Carbohydrates: 55.31g
- Fiber: 13.10g
- Sugar: 27.06g
- Protein: 14.20g
- Cholesterol: 42.60mg
- Sodium: 1231.60mg
- Calcium: 201.10mg
- Potassium: 1394.75mg
- Iron: 2.71mg
- Vitamin A: 1093.39µg
- Vitamin C: 61.73mg
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