Roasted Veggie Salad

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted veggie salad. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Check Out Vegan Salad on eBay. Fill Your Cart With Color today! Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. I made this to eat as a hot vegetable side dish.

Roasted Veggie Salad is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roasted Veggie Salad is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have roasted veggie salad using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Veggie Salad:
  1. Make ready Roasted vegetables
  2. Make ready 1 sweet potato (about 350 grams)
  3. Prepare 1 red bell pepper
  4. Prepare 1 broccoli
  5. Get 2 tbsp olive oil
  6. Take Pinch salt
  7. Take Dressing
  8. Take 1⁄4 cup olive oil
  9. Take 1 tbsp balsamic vinegar
  10. Prepare 1 tbsp lime juice
  11. Take Half tsp honey or maple syrop
  12. Take 1 clove garlic
  13. Get Pinch salt
  14. Make ready Salad
  15. Take 4 cups arugula
  16. Take Half cup crumbled feta (optional)
  17. Take 1⁄3 cup sun-dried tomatoes
  18. Get 1 avocado

Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated. This roast veggie salad is a pretty hearty salad anyway, given that it's mostly made up of root vegetables. Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper.

Steps to make Roasted Veggie Salad:
  1. Preheat the oven to 425F/215C.
  2. Peel the sweet potato and cut into cubes. Cut the bell pepper into small squares. Combine them together, drizzle with 1 tbsp of olive oil, add a pinch of salt and toss until evenly coated. Arrange in a single layer on a baking sheet.
  3. Cut the broccoli into bite-size florets/pieces. Toss with 1 tbsp of of olive oil. Arrange in a single layer on a baking sheet and sprinkle with salt.
  4. Place the broccoli in the oven on the upper rack and the sweet potatoes & bell peppers on the middle rack. Roast until they are tender and caramelised on the edges (the broccoli will take about 20min, sweet potato & bell pepper about 40 minutes).
  5. To prepare the dressing, in a small bowl combine the olive oil, balsamic vinegar, lime juice, maple syrup (or honey), garlic and salt. Whisk until blended. Set aside.
  6. In a large bowl, combine the roasted veggies with arugula, feta and sun-dried tomatoes.
  7. When ready to serve, add the dressing, dice the avocado and add it to the bowl, then toss a few times.

Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper. When assembling the salad I like to throw through a couple of handfuls of baby spinach leaves too - extra greens never go astray. Cut peppers and squash into bite-size pieces (leave skin on the squash). Add onion, cumin, harissa and almonds.

So that is going to wrap this up with this exceptional food roasted veggie salad recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!