Salad > Vegetable Salads > Roasted Vegetable Salads

Roasted Painted Trillium Salad Recipe

Ingredients with Measurements:
- 1 bunch of Painted Trillium flowers
- 2 cups of mixed greens
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Mixing bowl

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the Painted Trillium flowers and pat them dry with a paper towel.
3. Place the flowers on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
4. Roast the flowers in the oven for 10-12 minutes or until they are tender and slightly browned.
5. In a mixing bowl, combine the mixed greens, cherry tomatoes, crumbled feta cheese, and chopped walnuts.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar. Season with salt and pepper.
7. Pour the dressing over the salad and toss to combine.
8. Add the roasted Painted Trillium flowers to the salad and gently toss.
9. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 2-4 people.

Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 8g
- Protein: 6g

Substitutions for ingredients:
- Mixed greens can be substituted with arugula or spinach.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.

Variations:
- Add grilled chicken or shrimp to make it a more substantial meal.
- Substitute the Painted Trillium flowers with roasted asparagus or Brussels sprouts.
- Add sliced avocado for extra creaminess.

Tips and tricks:
- Be gentle when tossing the salad to avoid crushing the Painted Trillium flowers.
- Use a high-quality olive oil and balsamic vinegar for the dressing.
- Roast the Painted Trillium flowers just before serving to ensure they are warm and tender.

Storage instructions:
- This salad is best served immediately and does not store well.

Reheating instructions:
- N/A

Presentation ideas:
- Serve the salad on a large platter and arrange the Painted Trillium flowers on top for a beautiful presentation.

Garnishes:
- Freshly chopped herbs, such as parsley or basil, can be sprinkled on top for added flavor.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Garlic bread or a side of roasted vegetables would make great side dishes for this salad.

Troubleshooting advice:
- If the Painted Trillium flowers are not available, substitute with another roasted vegetable, such as asparagus or Brussels sprouts.

Food safety advice:
- Only use edible flowers in this recipe.
- Make sure to thoroughly rinse the flowers before roasting.

Food history:
- Painted Trillium flowers are a native wildflower in North America and have been used for medicinal purposes by Native Americans.

Flavor profiles:
- The roasted Painted Trillium flowers add a slightly sweet and earthy flavor to the salad, which is balanced by the tangy balsamic dressing and salty feta cheese.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a dinner party.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Tangy, Savory, Herbal, Nutty, Earthy