Roasted Vegetable Salad with Shallot Vinaigrette

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I am so excited about the launch of Megan Gilmore's debut cookbook, Everyday Detox because the recipes are so amazing. For those of you who don't know Megan, she is the incredible nutritionist behind the popular Detoxinista blog. I discovered her website with glee a few years ago, and have been following her like a groupie every since. Megan and I have become friends over the years, and she is just so lovely. Everything she does is of the highest quality, so it is no surprise that her cookbook rocks!

I was honored to blurb this book. When I received a preview copy I read it cover to cover, and tried many of the yummy recipes before it went off to the printer, so I am very familiar with the food and the carefully thought-out philosophy behind the recipes.

There are so many fad detox diets and clever marketing catch phrases flooding the healthy living space, and these "programs" are often incredibly restrictive or the food just tastes like wet cardboard. Food is one of the great pleasures of life. You have to enjoy it. With Megan, you will! Megan's philosophy about "detoxing" is simple: eat good clean food and make it part of your everyday lifestyle. There are no crazy diet "quick fixes" in her world. Just simple tips and strategies that you can implement every day to gradually transition into a healthier lifestyle.

A huge part of Megan's approach is embracing food combining. I also follow food combining principles, and really believe it is huge key to good health. Megan has a fantastic section in the book about "better digestion" with a wonderful food combining chart that makes it easy to create your own meals that will nourish you without bloating. There's also a great soaking chart for nuts and seeds. Megan also shares tips for making food prep easier, as well as her pantry staples and tools that help create a detox-friendly kitchen.

There are no crazy "all or nothing" ideas in this book. Megan uses a lot of high-quality foods. While most of the recipes are plant-based, she does include a little bit of fish, eggs, and goat's cheese. She also makes suggestions in some dishes where red meat could be substituted for omnivores. So, there's something for everyone no matter what your dietary stripes. Each recipe has icons that denote recipes that are vegan, gluten-free, dairy-free, nut-free, egg-free, soy-free, and sugar-free. Another really cool feature is that every recipe has been labeled according to how it digests for optimal health. After reading Megan's introduction to understand her food philosophy look for recipes labeled: fresh fruit, starch, animal protein, nut/seed/dried fruit, neutral, and special treat.

Megan's healthy mouthwatering versions of classic comfort food dishes will have you enjoying the flavors you love and getting healthy without even realizing it because you're having so much fun. And, the recipes are so accessible and easy! Many recipes can be prepared in just one or two steps with very few ingredients, and they taste sensational.

Some of my favorites include: V-6 Juice, Strawberry Basil Blast Smoothie, Buckwheat Banana Bread, Roasted Vegetable Salad with Shallot Vinaigrette, Creamy Caesar Salad, Salt & Vinegar Brussels Sprouts, Almond Pulp Hummus, Juice Pulp Sushi Rolls, Curried Sweet Potato Bisque, Raw Falafel Wraps, Quinoa Mushroom Burgers, Creamy Pumpkin & Sage Pasta, Grain-Free Zucchini Lasagna, and Megan's famous Mac 'N' Cheese with Roasted Broccoli.

There's also fantastic recipes for healthy salad dressings, nut and seed milks, and other staples like Classic Coffee Creamer, Basic Cauliflower "Rice", Marinara Sauce, Enchilada Sauce, Walnut Parmesan, and more. For sweet cravings, Megan has some awesome recipes for Raw Cheesecake, Peppermint Fudge Bars, Maple Buttercream, Strawberry Lime Sorbet, and No-Bake Chocolate Macaroons.

If you can't decide what to eat for optimal nutrition and health, there's a handy "seven-day jump-start menu" with breakfast, snack, lunch, snack, and dinner each day. This menu is accompanied with a shopping list that makes planning a breeze. There's also a list of "detox-friendly entertaining menus" so you can share healthy options with family and friends.

Today, I'm sharing this super-easy Roasted Vegetable Salad with Shallot Vinaigrette as the perfect example of how easy and tasty the recipes are. Megan says, "This salad is hearty enough to be served as a meal, thanks to a topping of warm roasted vegetables and creamy avocado. Because fresh artichokes can be tricky to work with, using frozen artichoke hearts will make things easier, without the preservatives found in the canned variety. Tender asparagus spears and meaty artichoke hearts add the perfect texture over crisp romaine lettuce, but feel free to use any other vegetables that may be in season. The result is delicious even when chilled, so you may want to prepare extra roasted vegetables to serve over your salads all week long."

I cannot recommend this book more highly. I absolutely love it. Run and get your copy of Everyday Detox! You will not be disappointed.

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Roasted Vegetable Salad with Shallot Vinaigrette

Roasted Vegetable Salad with Shallot Vinaigrette

Serves 445 MINS
  • 1 pound asparagus spears, cut into 1 ½-inch pieces
  • 12 ounces frozen artichoke hearts, thawed (about 2 ½ cups)
  • 3 Roma tomatoes, sliced ½ inch thick
  • 2 tablespoons melted coconut oil
  • Celtic Sea Salt, to taste
  • 2 heads romaine lettuce, chopped
  • 1 roasted red bell pepper, chopped
  • 1 ripe avocado, pitted and chopped

for the shallot vinaigrette:

  1. Preheat the oven to 350ºF and line two rimmed baking sheets with parchment paper.
  2. Combine the asparagus, artichoke hearts, and sliced tomatoes in a large bowl and toss with the melted coconut oil. Arrange the vegetables in a single layer on the lined baking sheets, sprinkle with sea salt, and roast in the oven until tender, about 30 minutes. Remove from the oven and allow the vegetables to cool slightly.
  3. To prepare the vinaigrette, combine the vinaigrette ingredients in a high-speed blender and blend until completely smooth. Set aside.
  4. Place the chopped romaine in a large serving bowl and top with the warm roasted vegetables, roasted pepper, and chopped avocado. Pour the dressing over the top and toss well to coat. Serve immediately.

Reprinted with permission from Everyday Detox, by Megan Gilmore, copyright © 2015, published byTen Speed Press, an imprint of Penguin Random House LLC.
Photograph copyright © 2015 by Nicole Franzen.

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