Warm Roasted Vegetable Salad

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I am always shocked at how delicious roasted vegetables are, and wonder why I don’t do it more often! It does take a little bit of forethought and prep as it takes approximately 40 minutes to roast vegetables. But it’s well worth the effort whenever you remember to roast.

Although not what you would typically think of as a salad, this vegetable medley is a perfect salad for cozy winter days. 

It’s a great way to use any vegetables that you need to use up or have leftover pieces of. You can also roast them using any type of fat that you have on hand. I generally prefer using lard because I prefer the taste of lard better. I used tallow to make this recipe because that’s what I had on hand.

INGREDIENTS FOR ROASTED VEGETABLE SALAD:

  • 1 Delicata Squash
  • 4-6 Carrots
  • 1 Beets
  • ½ Onion
  • 1 Head of Garlic Cloves, in Papers (you will remove the papers after baking and before serving)
  • ¼ – ½ cup of Fat Tallow or Lard
  • Homemade Salad Dressing

DIRECTIONS FOR ROASTED VEGETABLE SALAD:

Preheat the oven to 400. Slice the delicata squash and remove the seeds. There is no need to peel your squash. Dice into cubes.

Cut your other vegetables into similarly sized pieces for even cooking. . Remember if you choose to add beets, you will have a distinctly beet flavor no matter what other vegetables you add to your salad. But beets are great for the gallbladder and the liver and should be consumed regularly.

Add the garlic cloves in their paper to the pan. This prevents them from burning. Add fat of choice to the top of the pan.

Place the pan into the oven. After about 15 minutes, stir the melted fat and vegetables. Add more fat if your vegetables do not appear to be moistened enough. 

Continue to cook for another 30-40 minutes until vegetables are soft.

When vegetables are soft, take them out of the oven. Toss them with salad dressing.

Serve & enjoy!

Warm Vegetable Salad

This recipe is a great way to use any vegetables that you need to use up or have leftover pieces of. You can also roast them using any type of fat that you have on hand.
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Ingredients
  

  • 1 Delicata Squash
  • 4-6 Carrots
  • 1 Beet
  • 1/2 Onion
  • 1 head Garlic (in papers, you will remove the papers after baking and serving)
  • 1/4-1/2 cup Fat Tallow or Lard
  • Homemade Salad Dressing

Instructions
 

  • Preheat the oven to 400. Slice the delicata squash and remove the seeds. There is no need to peel your squash. Dice into cubes.
  • Cut your other vegetables into similarly sized pieces for even cooking. . Remember if you choose to add beets, you will have a distinctly beet flavor no matter what other vegetables you add to your salad. But beets are great for the gallbladder and the liver and should be consumed regularly.
  • Add the garlic cloves in their paper to the pan. This prevents them from burning. Add fat of choice to the top of the pan.
  • Place the pan into the oven. After about 15 minutes, stir the melted fat and vegetables. Add more fat if your vegetables do not appear to be moistened enough.
  • Continue to cook for another 30-40 minutes until vegetables are soft.
  • When vegetables are soft, take them out of the oven. Toss them with salad dressing.
  • Serve & enjoy!

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