Less Noise, More Green: Warm Maple Roasted Vegetables and Goat Cheese Over Spring Greens

Monday, April 28, 2014

Warm Maple Roasted Vegetables and Goat Cheese Over Spring Greens

Spring Salad Recipe

One of the ways I volunteer at the URI Master Gardener Produce Donation Project is to edit and write for the project newsletter. This month I created a really great salad recipe using the only edible thing growing in the project beds right now - dandelions! Hope you enjoy the recipe and article:

Eating fresh from the garden in April is not easy. At the Produce Donation Project we are just starting to sow seeds and harvesting crops seems a long way off. There are wild edibles to be had in April, however, and the humble dandelion is a tasty addition to a salad. Paired with root vegetables and goat cheese, all tossed with just tapped real maple syrup, this dish makes a delicious beginning to the season.

Spring Salad Recipe
 Warm Maple Roasted Vegetables and Goat Cheese Over Spring Greens

Serves 4
4 cups of peeled and diced root vegetables: carrots, parsnips, rutabaga, potatoes
4 tbsp. olive oil
Salt and pepper
2 tbsp maple syrup
4 cups of spring greens: dandelions, arugula, spinach
1 tbsp apple cider vinegar
1 tsp. maple syrup
Goat cheese

Heat the oven to 450 degrees F. Toss the root vegetables with the olive oil and salt and pepper. Place in a covered oven proof dish and bake for ten minutes. Add the maple syrup and toss. Cook for another twenty minutes. Remove the vegetables with a slotted spoon and put to one side to cool.  In a small glass jar, add two tablespoons of the maple glaze from the pan. Add the apple cider vinegar and maple syrup. Screw the lid on the jar and shake. In a large bowl, toss the greens with the dressing, to coat. Divide between four plates. Add the root vegetables and top with small slithers of goat cheese.

Serve warm.


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