Roasted Vegetable Salad Recipe with Hemp Seed Dressing

This Roasted Vegetable Salad recipe and the hemp-seed based “Stinking Rose” Dressing can be turned into a full dinner with the addition of just a few pan-seared shrimp, white beans and homemade whole grain croutons.

Dressing Inspired by the Stinking Rose Restaurant: A Garlic-Lovers Dream Come True

Garlic is known universally as the stinking rose, a term dating back to Greek and Roman times.  I actually got the idea for my hemp seed-based Stinking Rose garlicky dressing—which, by the way, calls for an entire head of roasted garlic—while on vacation and dining at The Stinking Rose in San Francisco.

Although every single item on the menu at the Stinking Rose restaurant is garlic-forward, believe it or not, none of the menu items we tried were overwhelming in anyway. And despite its name, neither is my “Stinking Rose” Dressing. Promise. If you love dipping hot crusty bread into sweet, mellow and butter-like roasted garlic I guarantee you’ll fall in love with this dressing!

Stinking Rose Dressing Rich in Two Superfoods: Garlic & Hemp Seeds

My husband and I have been big on garlic as a superfood—not to mention super flavor-booster!—ever since we learned about its benefits when we did research for our first book back in 2005. My husband is naturally prone to high blood pressure and he was pretty amazed with the research showing a compound in garlic called methyl allyl trisulfide has the ability to lower blood pressure by dilating blood vessel walls (for the record: hubby’s blood pressure has been at a healthy level ever since he adopted the anti-inflammatory nutrition program, which includes plenty of garlic.) Garlic also lowers your “bad” LDL cholesterol and prevents the cholesterol in your blood from oxidizing; oxidized cholesterol rather than cholesterol itself is the REAL problem as it is the oxidized cholesterol that encourages plaque deposits on your arterial walls and leads to heart disease. There are plenty of other health benefits attributed to the “stinking rose” (you can read more about the health benefits of garlic HERE), but for culinary purposes garlic helps contribute a rich and full-bodied texture to salad dressings and sauces when roasted.

Hemp seeds are one of the newer superfoods I have discovered only in the last few years. Ever since I was introduced to the health benefits of hemp seeds I have been looking to sneak these itty bitty little guys into my recipes here and there (check out the many healthy hemp seed benefits HERE). I find hemp seeds work particularly well as a mayo substitute when making creamy salad dressings, which is why I use them as the creamy base for my Stinking Rose Dressing below…

Roasted Vegetable Salad Recipe with “Stinking Rose” Hemp Seed Dressing

Roasted Vegetable Salad Recipe with “Stinking Rose” Dressing

• Author: Ivy Larson

Ingredients

Scale 1x2x3x

For the Roasted Vegetable Salad:

• 3 parsnips, peeled and sliced lengthwise into 1 1/2 –inch long strips
• 5 carrots, peeled and sliced lengthwise into 1 1/2-inch long strips
• 1 cup frozen pearl onions (or fresh, peeled)
• 2 red bell peppers, sliced into medium-thin strips
• 10 radishes, sliced
• 2 teaspoons cold-pressed extra virgin olive oil
• Unrefined sea salt, to taste
• Freshly ground black pepper, to taste (omit for AIP)
• 7 ounces arugula (at room temperature)

For the “Stinking Rose” Dressing:

• 1 whole head garlic
• 1/3 cup plus 1 tablespoon cold-pressed extra virgin olive oil, divided
• 2 tablespoons lemon juice
• 1/3 cup hemp seeds
• 2 tablespoons chopped fresh basil
• Unrefined sea salt, to taste
• Freshly ground black pepper, to taste (omit for AIP)

Instructions

For the Roasted Vegetable Salad:

1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
2. Arrange the parsnips, carrots, frozen pearl onions, bell peppers and radishes on top of the baking sheet; drizzle with olive oil and gently toss to coat. Season vegetables with salt and pepper to taste. Roast vegetables for about 35 minutes, or until desired doneness. Remove vegetables from oven and set aside to cool.
3. Place arugula in a large salad bowl. Arrange the roasted vegetables on top of the arugula. Serve salad at room temperature with the “Stinking Rose Vinaigrette” (recipe below.)

 

For the “Stinking Rose” Dressing:

1. Preheat oven to 400 degrees.
2. Remove the outer papery covering of the garlic, but leave the covering on the individual cloves. Use a sharp knife to slice the top of the head so that most of the cloves are exposed. Place the garlic in a ramekin and drizzle with 1 tablespoon of extra virgin olive oil; season with salt to taste. Cover the ramekin with aluminum foil and place the garlic in the oven. Roast the garlic for 50 to 55 minutes, until garlic is completely soft and slightly brown. Remove garlic from oven and set aside to cool, reserving the remaining olive oil.
3. Use a knife to remove the roasted garlic cloves from the head and transfer the garlic along with as much of the reserved olive oil as you can to a high-speed blender. Add the lemon juice, 1/3 cup of the oil, hemp seeds and basil. Process until dressing is smooth and creamy. Season with salt and pepper to taste.

Notes

You can roast the garlic for the vinaigrette at the same time you roast the other veggies for the salad.

Hungry for More Healthy Dinner Recipes?

Check out our Clean Cuisine Dinners e-cookbook for a full month of deliciously doable meals the whole family will love!