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This Roasted Vegetable Salad recipe with hemp seeds and my “stinking rose” Roasted Lemony Garlic Vinaigrette is the perfect way to enjoy the delicious flavors of a Mediterranean-inspired salad all year round…even in the chilly winter! And, if you add just a few pan-seared shrimp on top dinner is done.

The Stinking Rose

I actually got the idea for the Roasted Lemony Garlic Vinaigrette—which calls for an ENTIRE head of roasted garlic—while on vacation and dining at The Stinking Rose in San Francisco. Yes, everything on the menu at the Stinking Rose is Garlic-forward but none of the menu items we tried were overwhelming in anyway. And neither is my “stinking rose” Garlic Vinaigrette. Promise. If you love dipping hot crusty bread into sweet, mellow and butter-like roasted garlic I guarantee you’ll fall in love with my Roasted Lemony Garlic Vinaigrette too! It’s delish on a salad but I also love to dip hot toasty sprouted whole grain bread in it too. YUM!

 Note: You can roast the garlic for the vinaigrette at the same time you roast the other veggies for the salad.

What About the Hemp Seeds?

Never heard of hemp seeds? This is one of the hottest “superfoods” to get media buzz lately…and for good reason too! Check out this article on hemp seed benefits HERE.

Ok! On with the recipe….

Roasted Vegetable Salad Recipe with Hemp Seeds  &  “Stinking Rose” Roasted Lemony Garlic Vinaigrette

Serves: 4

Roasted Vegetable Salad Recipe

• 3 parsnips, peeled and sliced lengthwise into 1 1/2 –inch long strips
• 5 carrots, peeled and sliced lengthwise into 1 1/2-inch long strips
• 1 cup frozen pearl onions (or fresh, peeled)
• 2 red bell peppers, sliced into medium-thin strips
• 10 radishes, sliced
• 2 teaspoons cold-pressed extra virgin olive oil
• Unrefined sea salt, to taste
• Freshly ground black pepper, to taste
• 7 ounces arugula (at room temperature)
• 1/3 cup hemp seeds (such as organic Nutiva brand)

1. Preheat oven to 400 degrees.  Line 2 large baking sheets with parchment paper or aluminum foil.
2. Arrange the parsnips, carrots, frozen pearl onions, bell peppers and radishes on top of the baking sheet; drizzle with olive oil and gently toss to coat. Season vegetables with salt and pepper to taste. Roast vegetables for about 35 minutes, or until desired doneness. Remove vegetables from oven and set aside to cool.
3. Place arugula in a large salad bowl. Arrange the roasted vegetables on top of the arugula. Sprinkle with hemp seeds. Serve salad at room temperature with Roasted Lemony Garlic Vinaigrette (recipe below.)

 

“Stinking Rose” Roasted Lemony Garlic Vinaigrette

• 1 whole head garlic
• 1 tablespoon cold-pressed extra virgin olive oil
• 2 tablespoons lemon juice
• ¼ cup organic flax oil (such as Barlean’s)
• 2 tablespoons chopped fresh basil
• Unrefined sea salt, to taste
• Freshly ground black pepper, to taste

1. Preheat oven to 400 degrees.
2. Remove the outer papery covering of the garlic, but leave the covering on the individual cloves. Use a sharp knife to slice the top of the head so that most of the cloves are exposed. Place the garlic in a ramekin and drizzle with 1 tablespoon of extra virgin olive oil; season with salt to taste. Cover the ramekin with aluminum foil and place the garlic in the oven. Roast the garlic for 50 to 55 minutes, until garlic is completely soft and slightly brown. Remove garlic from oven and set aside to cool, reserving the remaining olive oil.
3. Use a knife to remove the roasted garlic cloves from the head and transfer the garlic along with as much of the reserved olive oil as you can to a mini-food processor. Add the lemon juice, flax oil and basil. Process until vinaigrette is smooth and creamy. Season with salt and pepper to taste.