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Winter Salad with Roasted Vegetables (Gluten-Free)

Roasted vegetables and radicchio make a winter salad worthy of summer

Photo: CC--FlippinYank 12/30/2017 - Sometimes you just want a salad. Even in the middle of winter. This recipe relies on widely available winter vegetables to deliver a salad worthy of your deepest yearnings for summer.


  • 8 cups torn lettuce leaves
  • 4 cups of torn radicchio leaves
  • 4 small white turnips, trimmed, roasted, sliced
  • 4 medium golden or red beets, roasted, sliced
  • 1 carrot, peeled and grated
  • 1 large head fennel, roasted, sliced
  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove, grated
  • 2 teaspoons finely chopped fresh tarragon, plus more for serving
  • ⅓ cup toasted almonds, slivered, or sunflowers seeds
  • ½ cup pomegranate seeds
  • Kosher salt, freshly ground pepper
  • Tangerine, mandarin, or grapefruit wedges, as desired

Shake oil, vinegar, mustard, honey, and garlic in a jar to combine.

Add 2 teaspoons tarragon; season dressing with salt and pepper.

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Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine.

Drizzle dressing over and toss to coat; season with salt and pepper.

Toss in carrots, pomegranate seeds, and serve topped with almonds and more tarragon.

Instead of croutons, serve with your favorite toasted gluten-free bread.

Serve with citrus wedges, as desired. welcomes your comments below (registration is NOT required).

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