Roasted Vegetable Salad with Macadamia Nut Vinaigrette

Fall can be beautiful.  Brilliant leaves, colorful pumpkins, fire-lit nights.  But after four days straight of rain, my fall is downright dreary.  So I am making a lunch that brings out some warmth–a roasted vegetable salad with macadamia nut oil dressing.

Roasted Vegetable Salad, Served

Roasted Vegetable Salad, Served

The initial inspiration for this came from Alysha of Sheโ€™s on the Run who made a roasted vegetable salad for a blogger getaway.  The recipe itself was prompted by Emile Noel, a maker of high end, organic, fair trade oils who sent me a bottle of Macadamia Nut Oil in celebration of non-GMO month.  What perfect timing! 

roasting-veggies-on-panIf youโ€™ never ventured beyond extra virgin olive oil, you should know that there is a world full of unique and flavorful  oils awaiting your dining pleasure.  Walnut oil, hazelnut oil, and pumpkin seed oil are just a few of the other โ€œexoticโ€ oils that Emile Noel produces.  Need your own fine oil pick-me-up?  See the giveaway at the end of this post!non gmo month

Established in France in 1920 as a family-run mill, Emile Noel  grew into a successful artisanal oil producer that now makes over 20 organic virgin vegetable oils. Their oils are Organic, Fair Trade, and non-GMO, representing the best of nature and sustainability.

Sources I consulted say you can tell a really good macadamia nut oil by the nutty flavor–and this oil clearly tastes of macadamia nuts.   Utterly delicious, I went beyond salad and sprinkled some over scrambled eggs with spinach (amazing!).  Tonight I’ll be drizzling it over soup… scrambled-eggs

Besides providing great flavor, macadamia nut oil packs a substantial health punch.    According to Superhuman Coach, macadamia nut oil is rich in heart healthy monounsaturated and polyunsaturated fatty acids while low in saturated fatty acids.  Macadamia nut oil has balanced omega-3 to omega-6 fatty acids–at a perfect 1-to-1 ratio (while unfortunately our diets are more like  15-1 weighted toward pro-inflammatory omega-6).  Macadamia nut oil is also rich in antioxidants like squalene and tocotrienols.

oils

Some Emile Noel Oils – photo from their website

And now for the giveaway.  This giveaway for a sample bottle of oil, is sponsored by Emile Noel and open to US residents.  It closes at midnight CST Oct 26, 2014.  The winner will need to provide a first and second choice oil from the following list: Sesame, Sunflower, Mild Olive, Toasted Sesame, Pumpkin Seed, Walnut, Sweet Almond, Robust Olive, Hazelnut, Macadamia Nut.  To enter, leave a comment letting me know your favorite oil.  For a second entry, follow Art of Natural Living on twitter (@iwilkerson) and leave a second comment (or let me know if you are already a twitter follower).  The winner will be picked randomly, contacted by email and have 24 hours to get back to me with confirming information or a new winner will be chosen.

Roasted Vegetable Salad, up close

Roasted Vegetable Salad, up close

Ready for some salad?

Roasted Vegetable Salad with Macadamia Nut Vinaigrette
Serves 4
Roasted vegetable salad with goat cheese brings together great fall flavors. Add a simple Macadamia Nut vinaigrette for a nutty flavor boost.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
228 calories
29 g
13 g
9 g
13 g
4 g
325 g
643 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
325g
Servings
4
Amount Per Serving
Calories 228
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg
4%
Sodium 643mg
27%
Total Carbohydrates 29g
10%
Dietary Fiber 9g
35%
Sugars 3g
Protein 13g
Vitamin A
202%
Vitamin C
37%
Calcium
11%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 4 cups root vegetables cut in 3/4 inch pieces (see note)
  2. 1 T macadamia nut oil (or other oil)
  3. 1/2 t salt
  4. dash pepper
  5. 6 cups lettuce
  6. 4 ounces of goat cheese (I used a 3.5 oz crotin) - optional
Dressing
  1. 3 T macadamia nut oil
  2. 1 1/2 T red wine vinegar
  3. 1 t chopped shallots
  4. 1/4 t salt
  5. dash pepper
Instructions
  1. Combine 1 T oil, salt & pepper in a large mixing bowl. Add chopped vegetables and toss to coat
  2. Place on large flat pan lined with parchment or foil and bake at 425F for about 45 minutes until turning golden brown and tender.
  3. While vegetables are cooking, prepare salad dressing by mixing ingredients in shaker or with a small whisk.
  4. Divide lettuce among 4 plates. Top with dressing, then add cooked vegetables and crumbled goat cheese.
Notes
  1. Note: I used a combination of parsnips, sweet potatoes, radishes, beets and turnips for my vegetables, but the selection is entirely up to you.
beta
calories
228
fat
9g
protein
13g
carbs
29g
more
Art of Natural Living https://artofnaturalliving.com/
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

49 thoughts on “Roasted Vegetable Salad with Macadamia Nut Vinaigrette

  1. Beth

    Roasted vegetables are the best – I just love them!
    Since I live in Canada, I can’t enter the contest, but you’ve definitely inspired me to try flavoured oils.

  2. Liberty Boblett

    My favorite type of oil to use is Sunflower. However, I would love to try the Macadamia Nut oil!

  3. April Farley

    Thank you for the wonderful recipe! I am always looking for something new to add into our dinner rotation! My 1st choice of oils would be Mild Olive 2nd choice would be robust olive.

  4. Pingback: Bottle of Emile Noel Organic Oil Giveaway - Giveaway Promote

  5. grace

    macadamia nut oil! while i’ve never tasted it and didn’t know it existed, i can almost guarantee it would be my favorite. ๐Ÿ™‚

  6. Terry

    I love Emile Noel’s sunflower oil, that I use to make my nutritional yeast & garlic salad dressing. A passionate macadamia nut fan, I am eager to try their oil. This time of year, with everything pumpkin, the pumpkin seed oil would be fun to work with, both flavor and texture with roasting seasonal squash and maybe garlic or go the other way, with apples & pears. I am a Twitter follower.

  7. Mandy Kauffman

    My first choice would be the sweet almond oil, second choice would be the walnut oil. Thanks for the giveaway! ๐Ÿ™‚

  8. Deanna Middendorf

    Macadamia Oil would be my first choice but it would be a close call because I’d also love to try the Pumpkin Seed as well. They all sound terrific.

  9. Tammy

    the oil sounds amazing. I have really been enjoying the addition of roasted vegetables (mainly squashes and carrots) to salads.

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