Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted vegetable salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Cut the squash vertically down the center and use a spoon to scrape out the seeds.
Roasted Vegetable Salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roasted Vegetable Salad is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook roasted vegetable salad using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Vegetable Salad:
- Take 1 bag Brussels sprouts, halved
- Prepare 3 sweet potatoes, peeled and medium diced
- Take 1/2 large purple onion, thin sliced
- Prepare 1/4 cup olive oil
- Take 1 tsp dried oregano
- Take 1 tsp dried thyme
- Prepare 1/2 tsp paprika
- Get Salt & pepper
- Take 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
- Get 1/2 cup crumbled feta cheese
- Take 1/2 cup dried cranberries
- Take 1 cup raw baby spinach
- Take 1/2-3/4 cup white balsamic vinaigrette
Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. The cooking time will vary depending on your choice of vegetables. Place the roasted vegetables on a platter and mix through the spinach leaves. Drizzle with the salad dressing and top with nuts and feta cheese.
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.
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. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan.
So that’s going to wrap it up for this exceptional food roasted vegetable salad recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
