Roasted Vegetable Salad

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted vegetable salad. It is one of my favorites. For mine, I will 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 meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Roasted Vegetable Salad is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook roasted vegetable salad using 15 ingredients and 3 steps. Here is how you cook that.

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The ingredients needed to make Roasted Vegetable Salad:
  1. Make ready 1 bag Brussels sprouts, halved
  2. Take 3 sweet potatoes, peeled and medium diced
  3. Make ready 1⁄2 large purple onion, thin sliced
  4. Take 1⁄4 cup olive oil
  5. Take 1 tsp dried oregano
  6. Get 1 tsp dried thyme
  7. Get 1⁄2 tsp paprika
  8. Get Salt & pepper
  9. Make ready 1 cup leftover roasted green beans and red peppers, rough cut
  10. Take 2 stalks celery with leaves, thin sliced
  11. Make ready @ 12 small red potatoes boiled, cooled and halved
  12. Prepare 1⁄2 cup crumbled feta cheese
  13. Prepare 1⁄2 cup dried cranberries
  14. Take 1 cup raw baby spinach
  15. Get 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.

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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.

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’s going to wrap it up for this special food roasted vegetable salad recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!