Recipe: Yummy Roasted Vegetable Salad

Roasted Vegetable Salad. Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful. Cut the squash vertically down the center and use a spoon to scrape out the seeds. Arrange in a single layer on two large rimmed baking sheets.

The only exception is fresh basil, so just add that in right before serving. The feta is also best to add last-minute if you can. That makes it perfect to have. You can Cook Roasted Vegetable Salad using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Roasted Vegetable Salad

1. What You needis 1 bag of Brussels sprouts, halved.
2. Lets Go Prepare 3 of sweet potatoes, peeled and medium diced.
3. It's 1/2 of large purple onion, thin sliced.
4. It's 1/4 cup of olive oil.
5. It's 1 tsp of dried oregano.
6. What You needis 1 tsp of dried thyme.
7. Lets Go Prepare 1/2 tsp of paprika.
8. Lets Go Prepare of Salt & pepper.
9. It's 1 cup of leftover roasted green beans and red peppers, rough cut.
10. Lets Go Prepare 2 stalks of celery with leaves, thin sliced.
11. What You needis of @ 12 small red potatoes boiled, cooled and halved.
12. It's 1/2 cup of crumbled feta cheese.
13. Lets Go Prepare 1/2 cup of dried cranberries.
14. Lets Go Prepare 1 cup of raw baby spinach.
15. What You needis 1/2-3/4 cup of white balsamic vinaigrette.

Combine all vegetables (except spinach) in large bowl and stir. Add salt, pepper, oregano, and olive oil for the salad and stir. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined. Make Ahead: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge.

Roasted Vegetable Salad instructions

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..

Before serving, return to room temperature and check seasoning. 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. This online review for the Roasted Root Vegetable Salad dish says it all: "I served this as the salad for our Christmas dinner.