Olive and Onion Flatbread and Roasted Winter Vegetable Salad

Packed with roasted vegetables, white beans, and walnuts, this salad is warming and substantial enough to serve for dinner even in the middle of winter. I've paired it with some salty and sweet flatbread with caramelized onions and pungent olives - using leftover frozen dough to make it easy and fast to prepare for dinner. Or serve the flatbread without the salad as hors d'oeuvres.


Olive and Onion Flatbread

Makes 2 8" rounds

1/3 focaccia recipe, (or substitute defrosted pizza dough
1/4 cup olives, halved
1/4 large onion, thinly sliced
2 tsp olive oil, plus more for breads
2 tbsp grated Parmesan (optional)

Lightly flour counter, divide dough in half, and roll out to form 2 8" rounds. Place on baking sheet and lightly brush olive oil to cover surface. Saute onions over medium-low heat until light brown (if they start to brown quickly turn down the heat, they should cook very slowly). Evenly spread olives, caramelized onions, and Parmesan on rounds, cover with plastic wrap and let rise for 40 minutes. Bake in a 425 oven for 15 minutes or until golden brown and puffed.


Roasted Winter Vegetable Salad

Serves 2

1 cup cauliflower, cut into bite sized pieces
3/4 cup green beans, trimmed and halved
1/2 red bell pepper, cut into bite sized pieces
1 medium fennel bulb, core removed and cut into 1/8" slices
6 crimini mushrooms, washed and halved
olive oil
1/4 tsp paprika
1/4 tsp fennel seed
1/8 tsp red pepper flakes
1 cup cannellini beans, drained and rinsed
2 cups mixed lettuce (such as arugula, spinach, romaine, or heirloom lettuces)
2 tsp balsamic vinegar
1/4 cup roasted walnuts
Parmesan, thinly slice with a vegetable pealer (optional)
salt and pepper to taste

Preheat the oven to 425. Cover a rimmed baking sheet with parchment paper or aluminum foil. Group cauliflower, green beans, bell pepper, fennel, and mushrooms individually on a baking sheet and drizzle with olive oil, toss to coat evenly. Season all with salt and pepper. Season fennel with fennel seed, cauliflower with paprika, and red pepper with red pepper flakes. Roast for 15 minutes, remove green beans, red pepper, and mushrooms. Toss in a large salad bowl with cannellini beans. Return cauliflower and fennel to oven, place under broiler until golden and crispy on edges. When roasted vegetables have cooled slightly, combine all with salad greens, balsamic vinegar, and walnuts. Top with Parmesan curls if desired.