Recently, I have been having even more photography challenges than usual. Though I actually took pretty lovely photos (if I do say so myself) of this salad, I can't seem to get the photos off of Evan's camera.
That's right. I used my 5-year-old son's camera to take the picture. Not too professional, right?
|But, here is a photo of pepitas. Something is better than nothing!|
Better than my crummy cell phone, though, so I feel I'm moving in the right direction. You'll just have to take my word about those pictures, though, because I can't figure out what's wrong, but I can't get the photos off of my camera!
Why not just make it at a later date, photograph it and post it then, you might ask. Well...it was just too good to wait. It does have great colors with the green from the broccoli, the white of the cauliflower and the reddish pink of the radishes, but you'll see that when you make it.
Thanksgiving already got in the way of my sharing this recipe. First, it was all the yummy Thanksgiving food. Then, it was transforming the leftovers into new, equally yummy dishes. (Cranberry-sauce-topped pancakes, mashed-potato and Daiya pancakes, and roasted vegetable soup, for example.)
Now, it's time to think about holiday entrees and side dishes, thanks to the Gluten-free Holiday Event that's being hosted at Daily Bites blog this week. I didn't want to miss out on participating in this exciting seasonal endeavor, and I didn't want my readers to miss out on the other delicious recipes or great give-away, a copy of The Pure Kitchen by Hallie Klecker. So, I've made the decision to go ahead and let your imagination provide the picture of this texturally complex salad that would complete a holiday table beautifully.
We also shared this recipe with Slightly Indulgent Tuesdays, Allergy Friendly Fridays and Wellness Weekend.
Roasted Vegetable Salad with Toasted Pumpkin Seeds and Apricot-Dijon Vinaigrette
Makes 2 entree-sized servings or 4 side-dish sized servings
1/2 head of cauliflower
1 bunch of broccoli
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup pepitas (shelled pumpkin seeds)
1 tablespoon apricot preserves (I used an all-fruit variety.)
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Preheat oven to 400.
Chop broccoli and cauliflower into 1-inch chunks.
Toss vegetables with olive oil and salt.
Bake for approximately 15 minutes, but check after 10 minutes for doneness.
Vegetables are done when they are easily pierced, but not very brown.
Toast pepitas in a dry skillet over medium heat for approximately 2 minutes, shaking frequently.
Pepitas are done when fragrant and have a light golden tinge.
To make dressing, combine preserves, vinegar and dijon mustard.
Toss vegetables with dressing and top with toasted pepitas.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.