Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, roasted vegetable salad. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cut the squash vertically down the center and use a spoon to scrape out the seeds. Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Place the cherry tomatoes, bell peppers and feta on a sheet pan.
Roasted Vegetable Salad is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Roasted Vegetable Salad is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted vegetable salad using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Roasted Vegetable Salad:
- Make ready 1 bag Brussels sprouts, halved
- Prepare 3 sweet potatoes, peeled and medium diced
- Prepare 1/2 large purple onion, thin sliced
- Take 1/4 cup olive oil
- Take 1 tsp dried oregano
- Make ready 1 tsp dried thyme
- Make ready 1/2 tsp paprika
- Prepare Salt & pepper
- Make ready 1 cup leftover roasted green beans and red peppers, rough cut
- Take 2 stalks celery with leaves, thin sliced
- Make ready @ 12 small red potatoes boiled, cooled and halved
- Make ready 1/2 cup crumbled feta cheese
- Make ready 1/2 cup dried cranberries
- Take 1 cup raw baby spinach
- Take 1/2-3/4 cup white balsamic vinaigrette
To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top. Make Ahead: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge.
Instructions to make Roasted Vegetable Salad:
- Prep Brussels sprouts, sweet potatoes and red onion. Spread on baking sheet. Drizzle with olive oil and sprinkle the spices and salt & pepper over veggies. Toss and then roast in 425 degrees preheated oven for about 20 minutes or until done and turning brown. Remove and set aside to cool.
- In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl.
- Just before serving pour dressing over veggies and toss to combine.
Before serving, return to room temperature and check seasoning. Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Arrange in a single layer on two large rimmed baking sheets. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste.
So that is going to wrap this up for this special food roasted vegetable salad recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
