Roasted Vegetable Salad
Roasted Vegetable Salad

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted vegetable salad. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Vegetable Salad is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Vegetable Salad is something that I’ve loved my whole life. They’re fine and they look wonderful.

Now Choose From Multiple Easy Vegetable Recipes To Create That Perfect Meal. Transfer roasted vegetables to a serving bowl. Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables.

To get started with this recipe, we have to first prepare a few ingredients. 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:
  1. Take 1 bag Brussels sprouts, halved
  2. Get 3 sweet potatoes, peeled and medium diced
  3. Get 1/2 large purple onion, thin sliced
  4. Prepare 1/4 cup olive oil
  5. Make ready 1 tsp dried oregano
  6. Prepare 1 tsp dried thyme
  7. Get 1/2 tsp paprika
  8. Take Salt & pepper
  9. Take 1 cup leftover roasted green beans and red peppers, rough cut
  10. Make ready 2 stalks celery with leaves, thin sliced
  11. Prepare @ 12 small red potatoes boiled, cooled and halved
  12. Get 1/2 cup crumbled feta cheese
  13. Prepare 1/2 cup dried cranberries
  14. Get 1 cup raw baby spinach
  15. Get 1/2-3/4 cup white balsamic vinaigrette

That makes it perfect to have. Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. 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.

Instructions to make Roasted Vegetable Salad:
  1. 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.
  2. In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl.
  3. Just before serving pour dressing over veggies and toss to combine.

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. Before serving, return to room temperature and check seasoning. Home » Recipes » Salad » Roasted Vegetable Winter Salad. This roast veggie salad is a pretty hearty salad anyway, given that it's mostly made up of root vegetables.

So that is going to wrap it up with this exceptional food roasted vegetable salad recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!