Winter vegetable salad recipe

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There’s nothing like roasted root veggies for strength and their incomparable sweet taste. Roasting brings the vegetables’ natural sugars to the surface, resulting in sweet, succulent, satisfying flavor. But don’t let their tenderness fool you roasting also gives us incredible endurance and keeps us toasty warm. Try this twist on roasted veggies for yet another way to enjoy their brilliance.

  • Yield: 4 Servings


  • 1 pound Brussels sprouts, left whole, stem ends trimmed
  • 1 small daikon, cut into spears 2 inches long, ½ inch thick (about 2 cups)
  • 3 to 4 stalks celery, cut into 2-inch spears
  • 3 to 4 medium shallots, left whole, peeled
  • Organic soy sauce, to taste
  • 2 teaspoons avocado oil
  • 1 grated lemon zest
Lemon ginger vinaigrette
  • 1 (1-inch) piece fresh ginger, juice extracted, pulp discarded
  • 1 lemon juice
  • ¼ cup brown rice vinegar
  • 1 tablespoon brown rice syrup
  • 1 teaspoon umeboshi or red wine vinegar
  • ¼ cup toasted sesame oil
How to Make It
  1. Preheat the oven to 375°F.
  2. Toss the vegetables together in a large mixing bowl. Drizzle lightly with the soy sauce and oil and stir gently to coat. Add the lemon zest and stir gently.
  3. Spoon the vegetables into a shallow baking dish, avoiding overlap. Cover and bake for 30 minutes. Remove the cover and continue roasting until just tender do not overcook. Aim for a slightly al dente texture that will allow the veggies to hold up in a salad.
  4. While the vegetables are roasting, prepare the vinaigrette: In a small bowl, combine the ginger juice, lemon juice, brown rice vinegar, brown rice syrup, umeboshi (or red wine) vinegar, and sesame oil. Whisk to combine well and set aside for a few minutes to allow the flavors to develop.
  5. When the vegetables are tender and lightly browned, gently transfer them to a mixing bowl. Drizzle lightly with the dressing and toss gently to coat. Serve warm.

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