Roasted Vegetable Salad With Orange-Lemon Dressing
at-a-glance
Serves 4
Prep Time: 7 minutes
Cook Time: 25 minutes
4 medium carrots, peeled and cut into thin, 3-inch-long strips
1 large head of fennel, cut into thin, 3-inch-long strips
1 medium red onion, peeled and cut into thin vertical wedges
1/4 cup fresh orange juice
1 tablespoon olive oil
Pinch kosher salt
1 15-ounce can white beans, rinsed and drained
Dressing
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon grated orange rind
1 teaspoon finely chopped rosemary
Preheat oven to 400° F. In a large bowl, toss the carrots, fennel, onion, orange juice, olive oil and salt. Dump the contents of bowl in a large, shallow baking pan. Spread out contents into a single layer and roast veggies until they are tender-crisp and caramelized around the edges, about 25 minutes.
Meanwhile, whisk dressing ingredients in the same bowl. Add roasted vegetables and beans and toss gently. Serve warm or at room temperature.
