Roasted Vegetable Salad
Roasted Vegetable Salad

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted vegetable salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Explore Gourmet Garden™ Recipes For A Fresh Take On Your Favorite Dishes. There's No Shortage Of Authentic Recipes From Gourmet Garden™. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper. Roast the vegetables, stirring once, until.

Roasted Vegetable Salad is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Roasted Vegetable Salad is something which I’ve loved my entire life. They are fine and they look fantastic.

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

Arrange in a single layer on two large rimmed baking sheets. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Transfer the veggies to a bowl or container, cover, and chill for about an hour, until cold. Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.

Steps 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.

Transfer the veggies to a bowl or container, cover, and chill for about an hour, until cold. Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs. Drizzle with butter and oil; toss to coat. Place cauliflower, butternut squash and Brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Combine all vegetables (except spinach) in large bowl and stir.

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