Move over potato salad, a new kid is on the block and it's ready to disrupt your next bbq!
At Canvas, we love style in every facet of our lives and that includes the table. Every once in awhile we share one of our new favorite recipes for the season. Today's recipe was inspired by an Oakland Chef who specializes in farm fresh meals.
Enjoy and we hope you like this fresh salad as much as we do!
Veggies For Roasting- you can add on other items like potatoes (if you have to have a starch)
- One Head Cauliflower
- 1/4lb. Brussel Sprouts
- 5 large Rainbow Carrots
- 1/4c Sun-dried Tomatoes roughly chopped (reserved)
Arugula Pesto- Can be prepared ahead
- 2c Wild Arugula
- 1 Lemon Juiced (with zest reserved)
- 2 cloves of Garlic
- 3/4c Olive Oil
- 1/4c Pine Nuts
- 1/2c Parmesan Cheese
- Red Pepper Flakes
- Kosher Salt
- Black Pepper
Pre-heat your oven to 400 degrees. As it heats up prepare your roasting veggies. Chop the cauliflower in bite sized pieces, and cut sprouts in half taking care to remove the coarse ends. Slice the carrots in small planks 1/4" thick. Toss all veggies in a bowl and lightly coat with olive oil and add salt and pepper to taste.
When the oven is heated, place the veggies equally distributed on a parchment lined baking sheet or glass dish. Make sure there is enough room for the veggies to breath while roasting. If they are too close they will steam. Place them in the oven and roast until caramelized. The cauliflower should start to golden.
While the veggies are roasting prepare the arugula pesto. Add all ingredients to a food processor and process until the arugula mixture is roughly blended (the arugula should still be distinguishable). Set aside the lemon zest and sun-dried tomatoes.
When the veggies are fully roasted remove from the oven and stir in a portion of the arugula pesto until the veggies are lightly coated. Add sun-dried tomatoes and lemon zest for garnish. Can be served warm or cold.