Spinach and Roasted Vegetable Salad - NBC Connecticut
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Taste of Today Recipes

Spinach and Roasted Vegetable Salad

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    Spinach and Roasted Vegetable Salad

    This recipe makes eight side dishes servings or four entree salads. (Published Wednesday, May 2, 2018)

    This recipe makes eight side dishes servings or four entree salads.

    Ingredients:

    • 4 cups of carrots, cut into 1-inch pieces
    • 2 cups of parsnips, cut into 1-inch pieces
    • 2 tablespoons of oil
    • 1 teaspoon of kosher salt
    • 1 fennel bulb, cut into 1-inch pieces
    • 2 red onions, cut into 1-inch pieces
    • 1 tablespoon of chopped fresh rosemary
    • 1/4 cup pitted Kalamata olives
    • 1/2 cup of red wine
    • 2 tablespoons of balsamic vinegar
    • Small block of Parmesan cheese, shaved with a horseshoe peeler
    • Baby spinach

    Instructions:

    • Preheat the oven to 350 degrees.
    • Heat the oil in a large pot over high heat.
    • Toss in carrots and parsnips with the salt. Cook for five minutes over medium-high heat, stirring occasionally.
    • Add the fennel and onions and cook for three minutes.
    • Add the rosemary, olives and red wine, and transfer to a roasting pan. Roast for 35 to 45 minutes or until carrots are cooked thoroughly.
    • Toss with balsamic vinegar and serve as a side dish or over baby spinach with shaved Parmesan cheese on top.