Make this dish. Make an impact. When you choose to buy, prepare, and eat fresh, local foods, it’s better for you and your community! Download our Roasted Root Vegetable Salad with Local Lettuce recipe today. Cook and share with #feedourfutureohio.
Ingredients – Salad:
- 3 gallons, 2 cups, LOCAL hydroponic lettuce, shredded
- 2 quarts, 1 1/4 cup, 2 tablespoons garbanzo beans
- 3 cups, 2 tablespoons feta cheese crumbles
- 1 1/2 cups, 1 tablespoon pumpkin seeds, roasted
Ingredients – Dressing:
- 1 1/2 cup, 1 tablespoon extra virgin olive oil
- 1 cup, 2 tablespoons, 2 1/4 teaspoon balsamic vinegar
- 1/3 cup, 2 3/4 teaspoon maple syrup
- 1 2/3 teaspoon kosher salt
- 1 teaspoon black pepper
Ingredients – Medley:
- 3 cups, 2 tablespoons, raw sweet potato, cubed
- 1 quart, 1 cup, raw red potatoes, diced
- 3 cups, 2 tablespoons, raw butternut squash, cubed
- 1/4 cup, 1 tablespoon extra virgin olive oil
- 2/3 teaspoon salt
- 1 teaspoon black pepper
Directions:
- Preheat oven to 350 degrees.
- Prepare roasted root vegetables: Prep vegetables. Sweet potatoes should be scrubbed, peeled, and cubed. Peel and cube butternut squash. Scrub red potatoes and cut them into small pieces. Make sure they are all diced around the same size. Toss all of the vegetables with olive oil, salt, and pepper. Place on a baking sheet. Spread vegetables out so they do not steam. Roast in the oven for 25-30 minutes or until lightly browned.
- Prepare dressing: whisk all ingredients together.
- Prepare salad: Drain the beans. Clean and chop lettuce.
- Assemble the salad: Top 2 cups of lettuce with 3/8 cup garbanzo beans, 1/3 cup roasted root vegetables, 2 tablespoons feta cheese, and 1 tablespoon pumpkin seeds. Serve with 2 tablespoons balsamic dressing.
Source: Pisanick Partners, LLC