2023 Pet of the Year Contest

Allison Martin’s Roasted Vegetable Salad with Cider Vinaigrette

Allison Martin’s Roasted Vegetable Salad with Cider Vinaigrette (Photo: lawellphoto.com)

Allison Martin’s Roasted Vegetable Salad with Cider Vinaigrette, adapted from Southern Living, as featured this Nov. 2023 story


1 pound parsnips, peeled and cut lengthwise 
1 pound carrots, peeled and cut lengthwise (Allison uses a mix of regular carrots and rainbow carrots)
5 to 8 mini peppers, split lengthwise, seeds removed
1 pound butternut squash, peeled and cubed (can use frozen/thawed) or 2 sweet potatoes, cubed in 2-inch pieces
1 cup frozen pearl onions, thawed
1 pound small brussels sprouts, trimmed and halved
2 to 3 small purple or new potatoes, quartered
3 fresh thyme sprigs
5 tablespoons olive or avocado oil
Kosher salt and freshly ground black pepper
1 head radicchio, separated into leaves
4 tablespoons fresh pomegranate seeds
Apple Cider Vinaigrette (recipe follows)

Apple Cider Vinaigrette

¾ cup extra virgin olive oil
¼ cup fresh orange juice
¼ cup apple cider vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon honey
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme leaves
½ teaspoon freshly ground pepper

Recipe directions: 

Preheat the oven to 425 degrees. Divide the vegetables between two parchment paper-lined sheet pans. Drizzle with the olive or avocado oil, salt, and pepper and toss to coat. Spread the vegetables in a single layer, don’t overcrowd. Roast the vegetables for 20 minutes, stir, and roast for another 20 to 25 minutes. Cool completely and store the vegetables in the refrigerator at least 2 hours and up to 2 days.

To serve, allow the vegetables to come to room temperature or heat in a 200-degree oven for 20 minutes. Pour ¼ cup of the vinaigrette over and toss to coat. Arrange the radicchio leaves on a serving platter, then spoon the vegetables on top of the leaves. Season with salt and pepper and serve the remaining vinaigrette on the side.

Apple Cider Vinaigrette

Put all the ingredients in a mason jar or shaker and shake to combine. After refrigerated, let it stand 10 minutes at room temperature before using.

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