Roast vegetable, caramelised onion and goats cheese salad
Around Christmas time there are always lots of events to host and attend. When I am asked to bring something I always volunteer roasted vegetables because this means there is a great gluten and grain free source of carbohydrates that will satisfy me and impress others.
Roasting vegetables is quick and easy once you’re in the habit. Simply preheat the oven, peel and chop your selected vegetables, coat them in fat, salt and pepper, and then stick them in the oven to roast. I do this almost daily to ensure that my family and I are getting our carbs from the most nutrient dense and easily digested sources.
The right fats for roasting varies depending on the vegetables you’re using and what you plan to do with them. For example, I love my white potatoes in a thick coating of beef dripping and salt for a rich, roast dinner like taste. But beef dripping only really works for vegetables that you’re going to eat hot because the fat hardens again as soon as it cools.Carrots and peppers (capsicum) on the other hand are better with a bit of coconut oil. If you’re putting vegetables in a salad like the one below I find coconut oil is the best fat for roasting.
Another thing that we always seem to have lying around over summer is fried onions. Because of all the BBQs that happen in Australia during this time of year there’s always some meat that needs some BBQ fried onions to give it the perfect flavour. Having some already caramelised onions for this salad made my job of whipping it up even easier.
Below are the easy steps required to get this impressive salad on the table. It is a rich source of vitamins and minerals and quality carbohydrates that will leave your guests raving about a meal that could actually just be made up of some of your summer leftovers!
- 1 tbs coconut oil
- 2 carrots
- 1 large sweet potato
- 1/2 Japanese or butternut pumpkin
- 8 cherry tomatoes
- 1/2 brown onion
- 1/2 cup goats cheese (Meredith Valley marinated goats cheese works amazingly)
- 4 cups baby spinach
- 2 tbs extra virgin olive
- 1 tbs red wine vinegar
- 1 tsp honey
- Preheat the oven to 200°C. Peel and chop the carrots, sweet potato and pumpkin into 1cm cubes. Melt the coconut oil and use to coat the vegetables. Place in the oven and roast for about 20 minutes or until tender. Remove from the oven and set aside to cool.
- On another tray place the cherry tomatoes. Bake these in the same oven for about ten minutes or until they begin to form black spots on top. Remove from the oven and set aside.
- Slice the onion half against the line of its curve so you get thin strips. Heat another tablespoon of coconut oil in a frying pan and fry the onions, stirring frequently until they begin to turn brown and caramelised.
- Remove from the heat and set aside.
- Prepare the salad dressing by combining 2 tbs of the extra virgin olive oil and a tbs of red wine vinegar. Keep the honey to the side.
- Cut the goats cheese into small pieces ready for adding to the salad.
- To put the salad together wash and dry the spinach and spread it across a large plate or platter, or around a large bowl. Add the roasted vegetables and top with the chopped goats cheese. Add the caramelised onions and then drizzle with the olive oil and red wine vinegar mixture. Finally drizzle with the honey and serve.