Vegetable dishes – they’re a complementary dinner staple and a great way to get your daily quota of veggies (and sometimes fruit). They add a colourful element to many plates and there are literally endless possibilities when it comes to veggies dishes.
This recipe for roasted fruit and spinach salad is one of our favourite vegetable dishes and a great way to incorporate local produce. Topped with a grainy mustard vinaigrette, it’s the perfect accompaniment to the maple sugar glazed Ontario pork tenderloin.
Grainy mustard vinaigrette
2 tbsp cider vinegar
3 tbsp apple cider
2 tsp grainy Dijon mustard
2 tsp chopped fresh ginger
2 tsp diced onion
2 sprigs of fresh thyme, chopped
2 tbsp Elmira maple syrup
6 tbsp olive oil
Combine all ingredients in the food processor and puree.
Roasted Fruit and Spinach Salad
1 carrot, cut into matchsticks
1 sweet potato, cut into matchsticks
¼ red onion, sliced into rings
2 red prince apples (from Martin’s Fruit Farm, of course)
15 pecan halves
1 tbsp olive oil
½ tbsp balsamic vinegar
sea salt and cracked black pepper
Place all ingredients in foil and drizzle with olive oil and balsamic vinegar, season with salt and pepper. Fold the foil into a sachet-like packet sealed on all sides. Roast on the top shelf of a barbecue for 45 minutes at 300°F.
When vegetables are roasted, place them into a bowl and toss in a few handfuls of baby spinach. Drizzle with dressing. Be sure not to add all of the dressing at once because you don’t want to have too much and you can’t take it back when you’ve already added it. Toss it all together and arrange on a plate with the tenderloin after it has rested for five minutes.
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