This roasted vegetable salad features beets, carrots and cauliflower tossed in a maple balsamic dressing with a toasty, nuttiness from pecans and a little sweetness from golden raisins. 

Happy Holidays, all! We’ve had an unseasonable winter thus far in Chicago. Last weekend it was 60 degrees, which I don’t think has ever happened in my lifetime.

Yes, I enjoy the warmer weather (this could be -40 degrees like the last couple years), but it’s a little disconcerting. It worries me about global warming, but more importantly, it makes it hard to get in the holiday spirit.

(I kid, I kid. Global warming is definitely > holiday spirit.)

But let’s focus on a problem I can immediately improve — holiday cheer! I’ve been doing everything I possibly can to make it feel like Christmas: decorating everything, Christmas-y smelling candles, Home Alone, Elf, Christmas tunes bumping…

What I really love about the holidays, though — and I think most people would agree — is getting to spend time with good friends and family and enjoying delicious food. So that’s what I’ve been trying to amp up.

Last weekend I hosted some of my college girlfriends for a potluck + secret Santa exchange, a tradition we’ve had since we graduated. As the host, I decided to make a few items for the potluck:

Roasted Vegetable Salad (lettuce-free)

Lemon Tahini Vegetables

Sweet Potato Frittata

I’ll be posting the recipes throughout this week. I promise, they’re all very easy and can be done in part ahead of time. Hope you enjoy!

Roasted Vegetable Salad

Change out the standard lettuce-based salad for this one featuring roasted vegetables, toasted pecans and golden raisins. This would pair well with chicken or turkey, or would be fantastic over a bed of kale if you still want some greens in your salad.

Serves 10-12

Ingredients:

• 4 large beets
• 1 head cauliflower
• roughly 10 carrots
• 1 Tbsp. olive oil + 1 1/2 Tbsp. olive oil
• 1/2 tsp salt
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. maple syrup
• 1 cup feta cheese (goat cheese would also be amazing)
• 1 cup raw pecan pieces
• 1 cup golden raisins

Directions:

Preheat oven to 425 degrees.

Wash all the vegetables well and lay on towels/paper towels to dry. Cut the ends off of the beets, peel them, and chop into 1/2″ cubes. Cut cauliflower in quarters and then cut Continue reading →