Roasted Root Vegetable Salad With Burrata And Sage

After the physical torture, I endured yesterday, it is no surprise that I can barely walk today. I did manage to crawl to the kitchen to make a lunch that I am really excited to share with you. Remember the batch of Barefoot Contessa's roasted root vegetables I made earlier this week? I used half of the roasted vegetables to make a pureed soup and the remaining half were sitting in my refrigerator while I figured out what to do with them.  Today was the day I felt like experimenting - using only what I already had on hand. And here is what I came up with - a salad with lots going on. Toasted bread and pepitas add crunch, creamy burrata lends a dose of richness, roasted sage brings an earthiness and anise seeds and a drizzle of honey vinaigrette add a sweet component. A half-recipe for the roasted vegetables precedes the salad recipe below.  I hope you will give this salad a whirl and that it will inspire you to get creative with your future leftovers.

Roasted Root Vegetable Salad With Burrata And Sage

- for the roasted vegetables:

1/2 lb baby carrots, cut in half lengthwise and then into 1.25" cubes

1/2 lb parsnips, peeled and cut into 1.25" cubes

1 small sweet potato, peeled and cut into 1.25" cubes

1/2 lb butternut squash, peeled and cut into 1.25" cubes {look for packaged, pre-cut }

1 t + 1/2 t olive oil

1/2 t + 1/4 t kosher salt

1/4 t fresh ground black pepper

1 t + 1/2 t fresh Italian parsley, chopped

- and for the salad

2 slices Ezekiel bread, crust removed, torn into large bite size pieces

2 T olive oil

8 sage leaves torn into small pieces

1 t + 1/2 t  honey

1 t + 1/2 t lemon juice

extra pinch of salt and pepper

2-3 oz burrata cheese, cut into large, bite size pieces

1 t anise seeds

a small handful of pepitas {shelled pumpkin seeds}

Preheat oven to 425 degrees.  Line a baking sheets with aluminum foil and spray lightly with non-stick cooking spray. Place the vegetables in a single layer on the baking sheet.  Drizzle with 1 t + 1/2 t oil and then season with 1/2 t + 1/4 t salt and 1/4 t pepper.  Toss well.  Bake for 25-30 minute, until vegetables are tender, stirring once. Remove from heat and sprinkle with parsley. Let cool slightly {or reheat slightly if you are using leftovers}.

Reduce oven heat to 350 degrees. Line a baking sheet with parchment paper. In a bowl, toss bread pieces and 1 T olive oil. Arrange bread pieces on the baking sheet in a single layer. Scatter sage leaves and fennel seeds on top.  Bake for 8 minutes.  Remove from heat and set aside.

In a bowl, whisk together remaining 1 T of olive oil, lemon juice, honey and pinch of salt and pepper. Taste and adjust salt, pepper, and lemon juice if necessary.

To assemble the salad, divide roasted vegetables among 2 plates. Top with as much of the toasted bread mixture as you like {I used about 75% of the bread and all of the sage and fennel}. Layer burrata next, then drizzle with vinaigrette. Sprinkle anise seeds and pepitas on top.

Serves 2 as an entree, 4 as a small starter.

Source:  Jill Crusenberry