Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

By Stacie Morgan, May 19, 2016, Recipes

Welcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.

This week’s recipe is perfect for anyone looking to reduce their energy use while creating a fresh, fit, and healthy meal. This dish features fantastic roasted vegetable salad full of flavors, textures, and tons of greens, while a quick roast time in the oven is the only cooking required.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

Instead of the typically big heads of broccoli, grab a bunch of baby broccoli or broccolini. This tender, flavorful vegetable roasts quickly with the asparagus tips and Cipollini onions.  I use beautiful purple asparagus, but regular green asparagus or even tender white asparagus will look and taste great.

And what are Cipollini onions? These little onions are a great option for recipes that don’t take a lot of time because they are very mild and sweet. This means that even if they aren’t roasted for an extended amount of time or caramelized, they will deliver deliciousness without any hint of raw onion.

The seasoning mix, fresh lemon juice, olive oil, and pine nuts coating the vegetables provides a peppery and tangy flavor, especially when you use baby arugula as the chosen green for your salad.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

In terms of Parmesan cheese, don’t use the already ground stuff from the plastic sprinkle container. Pick up a wedge from the specialty cheese section of the grocery store and shave some using your vegetable or potato peeler. The nutty, salty flavor of fresh Parmesan cheese is great with this salad!

And to tie everything together, I whisk up a quick white balsamic and fresh lemon juice vinaigrette featuring fresh cracked black peppercorns to complement the other elements of the salad.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

If you want to add more oomph to this meal, top the finished dish with jumbo lump crab meat. This is a great protein topping that doesn’t require any energy usage, and the cool crab meat is a refreshing complement to all the flavors at play.

Serve this salad any day of the week for a healthy and vitamin-packed energy-saving meal that will satisfy your taste buds!

Roasted Vegetables and Arugula Salad

Vinaigrette Ingredients:

  • 3 tbsp. White balsamic vinegar
  • 1 tbsp. Fresh squeezed lemon juice
  • ½ c. Extra virgin olive oil
  • 1/8 tsp. Fresh cracked black peppercorns
  • 1/8 tsp. Sea salt

Salad Ingredients:

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

  • 1 Fresh asparagus bunch
  • 1 Baby broccolini bunch
  • 6 Cipollini onions

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

  • 3 tbsp. Pine nuts
  • 2 tbsp. Olive oil
  • ½ tsp. Garlic powder
  • ½ tsp. Sea salt
  • ¼ tsp. Paprika
  • ¼ tsp. Black pepper
  • ¼ tsp. onion powder
  • ¼ tsp. Basil flakes
  • ½ tbsp. Fresh squeezed lemon juice
  • 1 Baby arugula package
  • Shaved Parmesan cheese for topping
  • Jumbo lump crab meat for topping (optional)

Directions:

1) Preheat oven to 425°F.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

2) Rinse and pat dry the asparagus, broccolini, and peeled onions.

3) Cut the ends off of the asparagus and broccolini. Cut the onions in half.

4) Mix together the garlic powder, sea salt, paprika, black pepper, onion powder, and basil flakes.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

5) Place the prepped vegetable on a lined baking sheet. Evenly pour the olive oil over the vegetables and sprinkle the seasoning mix over them as well. Squeeze the fresh lemon juice over the broccolini. Sprinkle the pine nuts over all the seasoned vegetables.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

6) Roast the vegetables in the oven for 13 minutes.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

7) Prepare the dressing by whisking together all of the listed ingredients.

8) Toss the fresh baby arugula with some of the dressing and top it with the roasted vegetables.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

9) Complete the dish by topping it with shaved Parmesan cheese and/or jumbo lump crab meat.

Cooking with Less Kilowatts: Roasted Vegetable and Arugula Salad

You can also pour some extra dressing over the roasted vegetables and lump crab meat. After the plating is complete, finish the dish off with a couple extra turns of fresh cracked black peppercorns.

Dig in!

Check in next week for another Cooking with Less Kilowatts series entry ready to help you create delicious, homemade recipes while keeping energy use and effort to a minimum!

Recipe and Images by Stacie Morgan

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