I can't help but jump on the fall band wagon with these two autumn veggie dishes. The colors of the vegetables are exactly what I see outside: white frost on the ground, orange pumpkins on porches, and purple chrysanthemums in pots. The flavors are heartier than lighter summer salad stuff and with chilly mornings and nights, they are what I'm craving right now.
Red cabbage: sliced and "strands" separated or chopped
Lucinato kale: "rib" cut out and leaves chopped
Broccoli: cut into florets, drizzle w/ 1 tablespoon olive oil and roast 20 minutes at 350 degrees
Cauliflower: cut into florets, drizzle w/ 1 tablespoon olive oil and roast 20 minutes at 350
Brussels sprouts: cut stem off, halve if big, drizzle w/ 1 tablespoon olive oil, roast 30 min at 350
Beets: peel, quarter, drizzle with 1 tablespoon olive oil, roast 60 minutes at 350
Butternut squash: halve, scoop out seeds, drizzle w/ 1 tablespoon olive oil, roast 50 min at 350
Optional brown rice for bowls: cook according to package directions
Dressing Option One: Dijon Vinaigrette
Whisk together for Dijon Vinaigrette
1/2 cup olive oil
1/4 cup champagne, rice, or white vinegar
1 heaping teaspoon country Dijon mustard
1 garlic clove, put through a press
1/4 teaspoon salt
1/4 teaspoon pepper
Dressing Option Two: Lemon Tahini Dressing
Whisk together for Starbuck's Lemon Tahini Dressing
Kale and Brussels Sprout Salad with Dijon Vinaigrette
To make enough for four servings use two bunches of kale, one medium butternut squash, 1 pound Brussels sprouts and 1/2 head of cabbage. Cut the Brussels sprouts in half if they are big. Chop the kale by first folding each leaf in half and running a sharp knife down the edge of each "rib" to remove it, then continue cutting up kale. Roast the vegetables at 350 degrees until tender: 30 minutes for the Brussels sprouts and 20 minutes for the cauliflower, but about 50 for the butternut squash. They should be able to be pierced by a fork and a bit brown on the edges. Remove the skin from the squash and cut into bite sized square pieces. Combine chopped kale with roasted Brussels sprouts, cauliflower, and butternut squash. Drizzle with the Dijon vinaigrette and serve.
Veggie & Brown Rice Salad Bowl
To make enough for four bowls use 1 bunch of kale, 1 medium butternut squash, 4 medium beets, 1 head of broccoli, 2 cups sliced red cabbage, and 2 cups cooked brown rice. Chop the kale by first folding each leaf in half and running a sharp knife down the edge of each "rib" to remove it, then continue cutting up the kale. Roast the vegetables at 350 degrees until tender: 20 minutes for the broccoli, 30 minutes for the squash, and 50 minutes for the beets. They should be able to be pierced with a fork when done. Remove the skin from the squash and cut into bite sized square pieces. Slice the beets. Put 1/2 cup of rice in each bowl. Divide the kale, squash, beets, broccoli, and cabbage among each bowl. Drizzle with the Lemon Tahini dressing.