Warm Winter Vegetable Salad With Ricotta and Herbs

Name: Warm Winter Vegetable Salad With Ricotta and Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters halved and trimmed Brussels sprouts; 3 carrots, peeled and cut into 1-inch rounds (about 2 cups); 1 pinch Pinch of dried chili flakes; 473 milliliters fresh ricotta cheese, for topping; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 bunch curly kale, leaves removed from stems and cut into ribbons; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 3 parsnips, peeled and cut into 1-inch rounds (about 2 cups); 237 milliliters shelled pistachios, toasted (see note above); 355 milliliters large red onion, thinly sliced (about; 2 Tbsps red wine vinegar; 2 sprigs rosemary, leaves removed and roughly chopped; 177 milliliters homemade vegetable stock or store-bought low-sodium vegetable broth

Warm Winter Vegetable Salad With Ricottan and Herbs might be just the main course you are searching for. One serving contains 625 calories, 27g of protein, and 38g of fat. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. 81 person have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up ricotta cheese, carrots, pistachios, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the onions and a pinch of salt and cook, stirring, until softened, about 3 minutes.

Ingredients you will need

Onion

Salt

Add the red pepper flakes, cumin, coriander, and rosemary, stirring to combine, then add the Brussels, parsnips and carrots. Season with salt and pepper. Cook until the vegetables have browned slightly, about 2 minutes more.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Vegetable

Coriander

Parsnip

Rosemary

Carrot

Cumin

Add the stock and stir, allowing the vegetables to soften, 3 to 4 minutes more. Stir the kale in batches, until wilted and allow to cook until all of the vegetables are finished cooking. Stir in the pistachios and vinegar, seasoning to taste with more salt and pepper. Divide the vegetables in four bowls and top with large scoop of ricotta, a pinch of salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Pistachio Nuts