Sage-Roasted Fall Vegetable Salad
This recipe is from the gem of a useful book, Serving Up the Harvest, Celebrating the Goodness of Fresh Vegetables, by Andrea Chesman.
1 cup wild rice
3 cups water
1 teaspoon salt, plus more to taste
12 cups peeled and diced fall vegetables (any combination of winer squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 tablespoon chopped fresh sage
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups sliced Belgian endive, radicchio, or other fall green
2 shallots, chopped
1 cup homemade or canned cranberry sauce
2 tablespoons raspberry vinegar or other fruited vinegar or red wine vinegar
2 tablespoons fresh orange juice
3/4 cup walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper
1. Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce the heat and simmer until the rice is tender.
2. Preheat the oven to 450F. Lightly grease a large shallow roasting pan or half-sheet pan with (olive) oil.
3. Combine the diced fall vegetables and sage in a large bowl. Add the oil and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer.
4. Roast for 30 to 40 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Let cool.
5. Combine all ingredients in a blender and blend until smooth.
6. Combine the roasted vegetables, sliced Belgian endive, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).