Everything you need for the perfect baked salad
While a baked salad can feature virtually any vegetables and seasonings you prefer, there is a basic guideline for achieving delicious results nearly every time. Given that this is a salad suited for colder weather, most recipes incorporate robust autumn produce such as acorn or butternut squash, kale, cabbage, and root vegetables. You might also want to introduce a sweet component, like diced apples or pears, pomegranate seeds, or even roasted cherries.
After selecting your vegetables, the next step is to choose your seasonings and dressing. Vinaigrettes are adaptable and straightforward to prepare, particularly if you follow Ina Garten's tip for minimizing mess. Lemon juice and garlic complement most vegetables, but you can also experiment with orange juice, peach nectar, and apple cider vinegar for a pleasantly tangy flavor. When it comes to seasoning the vegetables, keep it simple with salt, pepper, and a sprinkle of paprika to ensure your dressing remains the star.
While a starchy base isn't essential for a baked salad, Justine Doiron often includes quinoa in her recipes to provide protein, vital minerals, and texture. You can easily substitute quinoa with farro or whole-grain pasta, or even omit the carbs entirely and use a garnish instead. Sliced almonds and crushed walnuts contribute healthy fats and flavor, while options like Asian noodles or crispy fried onions add a salty kick and delightful crunch.
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