Green Beans With Roasted Walnuts and Sweet Cranberries
Green Beans With Roasted Walnuts and Sweet Cranberries could be just the gluten free, dairy free,
Roasted Root Vegetable Salad With Persimmons
Ingredients
- 1 1/2 pounds rutabagas, peeled and cut into 1-inch dice
- 1 1/2 pounds parsnips, peeled and cut into 1-inch dice
- 1 1/2 pounds turnips, peeled and cut into 1-inch dice
- 3 large carrots, peeled and cut into 1-inch dice
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 medium shallots, thinly sliced
- 5 tablespoons sweet white wine
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons chopped thyme
- 3 Fuyu persimmons, cut into 1-inch dice
- One 3-ounce head of frisée, torn
- 2 Belgian endives, cored and sliced crosswise 1/2 inch thick
- 1/2 cup pomegranate seeds
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