| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 20g | 4g | 23g |
| sugars | fibre | protein | salt |
| 7g | 4g | 6g | 0.78g |
One recipe that harmoniously merges my love for rich, hearty flavors and vibrant, healthful eating is undoubtedly the Yacón Roasted Vegetable Salad. This delightful dish not only brings a burst of color to your dining table, but it also packs nutrient-dense ingredients and delectable flavors into one satisfying salad.
The Health Benefits of Yacón Roasted Vegetable Salad
The Yacón Roasted Vegetable Salad is not just about appeasing the palate but also about nourishing the body. Each ingredient picked for this recipe yields its own set of health benefits. For instance, the star ingredient, Yacón, is a ground apple native to South America. It is rich in prebiotic fiber called fructooligosaccharides, helping to boost gut health. Furthermore, this unique vegetable is low in calories, making it an excellent addition to any weight-conscious diet. The colorful spectrum of vegetables in this salad also fuels the body with essential vitamins and antioxidants, promoting overall health and wellness.
Why Yacón Roasted Vegetable Salad Stands Out
This unique salad has an experimental flair that knows how to delight the senses. The combined sweetness of Yacón, carrots, and bell peppers, the subtle earthiness of zucchini, and the tangy kick of olives and feta cheese create an inimitable blend of flavors. It reminds me of the warmth of a Creole Ratatouille with the freshness of a French Salade Niçoise, yet it holds its unique character. The heartening aroma of roasted vegetables with rosemary and thyme carries a nostalgic whisper of home. Adding a bit of crunch and texture, the crumbled feta and halved kalamata olives elevate the experience.
Last but not least, the dressing – the soul of any salad. This one, a blend of olive oil, apple cider vinegar, mustard, garlic, honey, sea salt, and pepper, perfects the balance between sweet, tangy, and savory notes. Despite the complexity of flavors in this salad, the dressing complements each ingredient flawlessly.
If you are looking to diversify your food routine, this Yacón Roasted Vegetable Salad is more than suitable. It’s perfect as a standalone dish or as a fresh, healthy, and fulfilling accompaniment to grilled chicken or tofu. With a plate that looks and feels as good as this, neither your taste buds nor your health regime will be in for a compromise.
What You’ll Need
- 3 medium Yacóns, sliced into quarter inch rounds
- 2 large Carrots, peeled and sliced into quarter inch rounds
- 1 large Zucchini, cut into half moon shapes
- 2 Red Bell Peppers, cut into 1-inch pieces
- 2 Yellow Bell Peppers, cut into 1-inch pieces
- 1 Red Onion, cut into 1-inch pieces
- 1/4 cup Olive Oil
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Fresh Rosemary, minced
- 1 tablespoon Fresh Thyme, minced
- 1/2 cup Feta Cheese, crumbled
- 1/2 cup Kalamata Olives, halved
- For the dressing:
- 1/2 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 Garlic Clove, minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- Sea Salt and Black Pepper to taste
Method
Step One
Preheat your oven to 425 degrees F (220 degrees C). While the oven is preheating, prepare your vegetables. Slice the Yacóns and carrots into quarter inch rounds, cut the zucchini into half moon shapes, and chop the red and yellow bell peppers and red onion into 1-inch pieces.
Step Two
Place the sliced and chopped vegetables onto a large baking sheet. Drizzle the vegetables with 1/4 cup of olive oil, ensuring that they are evenly coated. Sprinkle with sea salt, black pepper, minced fresh rosemary, and thyme. Toss to combine and spread out the vegetables in an even layer.
Step Three
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned. Once the veggies are cooked, remove from the oven and allow them to cool for a few minutes.
Step Four
While the vegetables are cooling, prepare the salad dressing. In a small bowl, combine 1/2 cup of olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, and salt and pepper to taste. Whisk until well combined.
Step Five
Once the vegetables have cooled, transfer them to a large salad bowl. Add the crumbled feta cheese and halved Kalamata olives to the bowl. Pour the dressing over the salad and toss gently to coat the vegetables. Serve the salad immediately, or refrigerate for later.
