Each dish features warm and tender roasted vegetables, like squash, cabbage, broccoli and more.
With at least four-star reviews from EatingWell readers, theyre bound to make an impression.
This versatile side dish works well alongside roasted chicken or steak.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Or make it a vegetarian main dish by mixing it with brown rice and black beans.
The simple vinaigrette brings everything together, with goat cheese adding a creamy finish.
Feel free to swap out any of the root vegetables for another of your choice.
Ali Redmond
Butternut squash, turnips or carrots would all work well.
Substitute 2 chopped anchovies for the miso if you like.
Or add baked tofu, poached salmon or grilled chicken for a boost of protein.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Serve it alongside a roast chicken, then mix the leftovers together for lunch.
Your future self will thank you.
Prep the dressing and the salad greens while the chicken is roasting.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
