5 Different Ways to Spice Up Your Leftovers
Make
Curtis Stone"s roasted winter root vegetables, then enjoy the leftovers in one of the recipes below.
By Curtis Stone
Photo: martinturzak/iStock/Thinkstock
2 of 5
Arugula Salad with Roasted Vegetables
Bring ½ recipe of roasted winter root vegetables to room temperature and dice them. In a large bowl, toss vegetables, 8 cups arugula (about 6 ounces), and ¼ cup toasted pumpkin seeds. Add ¼ cup balsamic vinaigrette and toss to coat. Divide among 4 plates and serve. Makes 4 main course servings.
From the
February 2015 issue of
O, The Oprah Magazine
