Published: by Absolutely Recipes, in the Salad recipes category.

Vegetable Salad Recipe.

Ingredients:

1 pound medium fresh mushrooms, halved
8 small carrots, peeled and halved lengthwise
2 cups cubed peeled celery root (about 1/2 pound)
2 cups cubed peeled rutabaga (about 1 medium)
2 cups cubed peeled sweet potatoes (about 1 medium)
2 TBSPs olive oil
1/4 TSP salt
2 cups cherry tomatoes, halved
8 cups torn curly endive
VINAIGRETTE:


3 TBSPs apple cider or juice
2 TBSPs lemon juice
2 TBSPs cider vinegar
1 TSP stone-ground mustard
1 TSP grated lemon zest
1/2 TSP fennel seed, crushed
1/4 TSP salt
1/4 TSP pepper
1/2 cup olive oil

Recipe Instructions:

Preheat oven to 400 degrees.
In a large bowl, combine the first five ingredients.
Add oil and salt; toss to coat.
Transfer to a greased shallow roasting pan.
Roast 30-35 minutes or until vegetables are tender, stirring occasionally.
Add tomatoes; bake 10 minutes longer.

Place endive in a large bowl.
In a small bowl, whisk the first eight vinaigrette ingredients.
Gradually whisk in oil until blended.
Pour over endive; toss to coat.
Divide endive among eight plates; top with roasted vegetables.

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