Arugula with Roasted (Fruit and) Vegetables

Arugula with Roasted (Fruit and) Vegetables

One Year: Trottole with Olive Pistou
Two Years: Mozzarella, Scallion, and Olive Cornbread

Arugula with Roasted (Fruit and) Vegetables
Serves 4-6

Roasted Fruit and Vegetables:
1 unpeeled pink lady apple, cored and sliced into 1/2″ thick wedges
1/2 red onion, sliced into quarters
3 large carrots, peeled and sliced into 1/2″ thick wedges
1 tbsp extra virgin olive oil
sea salt and black pepper, as desired

Yogurt Vinaigrette:
1/4 cup plain greek yogurt
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 scallion, white and light green parts only, sliced thinly
1 tsp lemon zest
sea salt and pepper, to taste

Salad:
4 cups arugula
1/4 cup Raspberry Bellavitano Reserve Cheese (Gruyere or Asiago will also work), shaven or grated

Roasted Fruit and Vegetables:
Preheat oven to 425 degrees Fahrenheit. Combine sliced apples, onion, carrots, olive oil, sea salt, and pepper on a baking sheet, ensuring everything is evenly coated. Bake for 20-25 minutes, redistributing occasionally. Transfer the mixture to a medium bowl and refrigerate until cooled completely.

Vinaigrette:
Meanwhile, prepare the vinaigrette by whisking yogurt, olive oil, apple cider vinegar, scallion, lemon zest, salt, and pepper. Cover and refrigerate until ready to use.

To Serve:
On a large platter, distribute 2 cups of arugula. Top with half of the roasted fruit and vegetable mixture. Top with the other 2 cups of arugula, followed by the rest of the vegetable mixture. Evenly distribute cheese on top, following by desired amount of vinaigrette (note: this recipe makes more vinaigrette than you need here, which can be used to top grilled chicken or sliced cucumber or whatever your little heart desires).

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