Hands-on cooking class

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Roasted Winter Vegetable and Apple Salad with Manchego, Almonds

Adapted from Fine Cooking Magazine

1/2 lb. peeled butternut squash, cut into 3/4-inch dice

1/2 lb. apple cored and cut into 3/4-inch dice

1/4 lb. sweet potatoes, cut into 3/4-inch dice

1/4 lb. turnips, cut into 3/4-inch dice

1/4 lb. peeled rutabaga, cut into 3/4-inch dice

2 Tbs. Stone Fruit Nectar Salad Dressing

Kosher salt

4 lightly packed cups mixed sturdy winter greens (such as red chard, baby kale, and spinach), torn or cut into bite-size pieces if large

1/3 to 2/3 cup crumbled Cheddar, Manchego, or Parmesan cheese

1/4 cup toasted almonds, coarsely chopped 

Position a rack in the center of the oven and heat the oven to 450°F

In a large bowl, combine 1-3/4 lb. mixed winter vegetables and fruits with the ¼ cup Delightful Palate’s Stone Fruit Nectar Vinaigrette and 1 tsp. kosher salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet(s), until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet(s). Transfer to a large bowl.

Assemble the salad

Lightly season the greens with salt and then drizzle with 2 Tbs. of the Stone Fruit Nectar Vinaigrette Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.

Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, and then top with the Manchego, Cheddar or Parmesan cheese and almonds. Serve right away, passing the remaining vinaigrette at the table.