• Prep Time:
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  • Serves: 4 Servings

Roasted Root Vegetable Slaw W/gingered Apples <r T> Pt 2

  • Recipe Submitted by on

Category: Main Dish, Grains, Low Fat, Fruit

 Ingredients List

  • See part 1


Heat the safflower oil in a large nonstick saute pan over med heat. When
the oil is hot, add the onion and celery. Season with salt and pepper and
cook, stirring occasionally, for 3 min. Drain the apples in a colander,
rinse under cold water and shake dry. Add the apples to the onion-celery
mixture along with the raisins and cider vinegar. Continue to cook,
stirring occasionally, for 2 min. Add the ginger, stir to combine, and cook
for 1 min.

Remove the pan from the heat, add the port wine reduction, and stir to
combine. Add the walnuts (if you use them) and combine. Transfer the
gingered apple mixture to a 3 qt stainless steel bowl; set aside,
uncovered, at room temp for up to 4 hrs. Or cool to room temp and then
refrigerate in a covered, noncorrosive container for up to 4 days before

Make the brown mustard dressing: In a 3 qt stainless steel bowl, whisk
together until smooth the mustard, apple juice, nonfat mayo and cider
vinegar. Season with salt and pepper and whisk to combine. Cover tightly
with plastic wrap and refrigerate until needed.

Make the root vegetable slaw: Preheat the oven to 375F.

(Place the rutabaga and carrot sticks in a 5 qt stainless steel bowl with 1
Tbsp safflower oil. Season with salt and pepper, and stir to coat the
vegetables with the oil. Transfer the parsnips and carrot sticks to a
nonstick baking sheet - spreading them in 1 layer over the surface of the
pan.) What I did was lay them on the nonstick sprayed cooking sheet and
give them a quick spritz of nonstick baking spray. When you remove the
baking pan from the oven set it aside for a few minutes.

Repeat this process with the turnips and rutabagas, using the remaining
oil. (I did the same thing as above for these veggies.) Place the turnips
and parsnips on a separate baking sheet.

Place the baking sheets with the root vegetables in the preheated oven.
Roast the carrots and parsnips for 10 min and the rutabagas and turnips for
15 min. Cool vegetables at room temp for 30 min. Transfer the root
vegetables to a 7 qt stainless steel bowl. Add 1/2 C brown mustard dressing
and use a rubber spatula to combine (cover the remaining 1/2 C with plastic
wrap and refrigerate until needed (up to 2 days).

Prepare the apple and rosemary-scented barley: Heat the apple juice, salt
and rosemary in a 3 qt saucepan over med-high heat. When the juice boils,
add the barley. Return to a boil, then adjust the heat and simmer
uncovered, stirring occasionally, for 45 min, until cooked but not mushy.
Drain the barley in a large med-gauge strainer, then cook with cold water.
Transfer the barley to a 5 qt stainless steel bowl, cover with plastic
wrap, and refrigerate until needed (up to 2 days).

Assemble the salad: Divide and arrange the lettuce leaves on four 10 - 12"
room temp plates. Arrange an equal amount of barley on the lettuce leaves.
Use a kitchen spoon or rubber spatula to spread the barley into a ring
toward the outside edge of each portion of lettuce. Dress each plate of
lettuce and barley with 2 Tbsp of brown mustard dressing. Place an equal
amount of root vegetable slaw inside each ring of barley, spreading the
slaw to form a 2" diameter well in the center of the slaw. Place an equal
amount of gingered apple, raisins and walnuts (if you use them) in each
well of slaw. Serve immediately.

This can be served warm or cold. This recipe can be made up to a couple
days ahead and combined at the time of serving. You can also use any part
of this recipe as individual side dishes for any meal or together as this
main dish salad.

Serves 4

This was incredibly good!! I wouldn't hesitate to serve it to guests.

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