Warm Vegetable Salad with Pancetta and Balsamic Vinegrette
If you're looking for a quick, easy side dish to bring for Thanksgiving - I've got you covered. This is my take on a Fall inspired warm vegetable side …. roasted veggies with a pancetta honey balsamic dressing. These will take you 15 mins of prep then about an hour cooking time. You can get yourself dressed for your party while these roast - then assemble right before you're ready to serve! I like the idea of this warm vegetable salad served this way ... everyone can serve themselves what they like! If you’re looking for healthy, this fits the bill. If you don’t care about being healthy today and just want something delicious (I get that, too) and this fits that bill as well!
Warm Veggie Salad with a Pancetta Balsamic Dressing
Ingredients
Instructions
- Preheat oven to 425*
- While the oven heats, prep your veggies
- Use a vegetable peeler to peel the skins off of the carrots and parsnips, then halve them lengthwise
- Place these on a parchment-lined baking sheet and toss with olive oil and sea salt
- Halve the Brussels sprouts, then place those on a parchment-lined baking sheet. Toss these in olive oil and sea salt
- Chop the head off of the fennel, leaving only the bulb. Slice the fennel into quarters, and then halve each quarter
- Toss the fennel with olive oil and salt and place on a parchment-lined baking sheet
- Leave the beet(s) whole and coat in olive oil with a little salt.
- You should be able to get all of these vegetables on two different large baking sheets. Keep them all grouped, because they all roast at different times and will need to be pulled out on the oven depending on their roasting times
- Once prepped, place all the vegetable in the 425* heated oven.
- Set the timer so you can keep an eye on them. Carrots, fennel, and parsnips will roast about 25-30 mins.
- Brussels sprouts will roast about 40 mins.
- Beets will roast about 45-hour, depending on the size.
- Make sure to toss the vegetable while they're roasting so that they cook evenly.
- Once all are ready, arrange them on your serving platter.
- While the vegetables cook, prep the dressing
- Mix equal parts olive oil, balsamic, and honey into a mixing jar
- Add a pinch of salt and pepper and then shake to mix well
- To prepare the pancetta, heat a skillet to high then add the chopped pancetta.
- Reduce to medium heat, then keep stirring until the pancetta is browned, crisp and the fat is rendered.
- Remove from the pan with a slotted spoon and place on a paper towel-lined plate to allow any excess oil to filter off
- Now add the dressing, pancetta, and the pumpkin seeds to small serving bowls that will be served along with the warm vegetables.
Nutrition Facts
Calories
337.53Fat
16.29 gSat. Fat
3.43 gCarbs
44.97 gFiber
9.94 gNet carbs
35.05 gSugar
25.32 gProtein
7.02 gSodium
210.91 mgCholesterol
9.36 mg
Hello! I’m Germaine Benoit! Founder & Owner of Nourished + Empowered!
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