The Washington Post

Roasted Winter Vegetable and Burrata Salad

Roasted Winter Vegetable and Burrata Salad 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Nov 27, 2017

This hearty salad offers a satisfying riot of colors, flavors and textures.

To read the accompanying story, see: A crunchy, cheesy seasonal salad that is anything but garden variety.

Make Ahead: You will have vinaigrette left over, which can be refrigerated for up to 1 week. Whisk again before using.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 4 ounces hazelnuts (skinned or skin-on)
  • 2 small parsnips (5 ounces total)
  • 2 small carrots (5 ounces total)
  • 2 small turnips (8 ounces total)
  • 4 small shallots
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup aged sherry vinegar
  • 1/2 medium head radicchio (about 4 ounces; may substitute red and/or white endive)
  • Two 4-ounce balls burrata cheese (may substitute 8 ounces ricotta cheese)

Directions

Preheat the oven to 325 degrees. Spread the hazelnuts evenly on a baking sheet and toast them (middle rack) until golden brown and extremely fragrant, about 10 minutes. Cool, then crush them up a bit. Increase the oven temperature to 350 degrees.

Scrub and trim the parsnips, carrot and turnips. (Remove the tough cores from the parsnips, as needed.) Cut them and the shallots into bite-size, mostly uniform pieces. Toss them on a rimmed baking sheet with salt, pepper (a two-fingered pinch of each) and the 2 tablespoons of the oil, then spread in a single layer. Roast (middle rack) until just tender and lightly caramelized, about 25 minutes. Cool slightly.

While the vegetables are in the oven, whisk together the honey, mustard and vinegar in a medium bowl. Add 1/2 teaspoon of salt and 1/8 teaspoon pepper. Slowly whisk in the remaining 1/2 cup of oil to form an emulsified vinaigrette. The yield is 1 cup.

Separate the radicchio leaves, tear them into bite-size pieces and place in a mixing bowl, discarding the cores. Add the roasted vegetables and half the hazelnuts. Drizzle on as much vinaigrette as you like (we used 1/4 cup) and toss to coat evenly.

Divide the salad among individual plates or arrange it on a large platter. Break up the balls of burrata and distribute the cheese across the top of the salad. Scatter the remaining hazelnuts on top and serve.

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Recipe Source

Adapted from "Cooking, Blokes & Artichokes: A Modern Man's Kitchen Handbook" by Brendan Collins (Kyle, 2016).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (based on 6, using 1/4 cup vinaigrette): 360


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 8g 40%

Cholesterol: 25mg 8%

Sodium: 220mg 9%

Total Carbohydrates: 19g 6%

Dietary Fiber: 5g 20%

Sugar: 8g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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