Recipe: Delicious Roasted Veggie Salad

Roasted Veggie Salad. This salad, however, was dreamt up for winter. It's filled with warm, hearty roasted mushrooms and If you have leftovers, be sure to reheat the veggies before serving again. Quick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.

This quick & easy roast veggie salad is perfect for lunches or as a healthy side dish for dinner. Use whatever vegetables you have on hand and don't forget the delicious honey balsamic dressing! Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet. You can Cook Roasted Veggie Salad using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted Veggie Salad

1. What You needis of Roasted vegetables.
2. It's 1 of sweet potato (about 350 grams).
3. What You needis 1 of red bell pepper.
4. What You needis 1 of broccoli.
5. What You needis 2 tbsp of olive oil.
6. Lets Go Prepare Pinch of salt.
7. It's of Dressing.
8. What You needis 1/4 cup of olive oil.
9. What You needis 1 tbsp of balsamic vinegar.
10. What You needis 1 tbsp of lime juice.
11. What You needis Half of tsp honey or maple syrop.
12. Lets Go Prepare 1 clove of garlic.
13. Lets Go Prepare Pinch of salt.
14. Lets Go Prepare of Salad.
15. What You needis 4 cups of arugula.
16. What You needis Half of cup crumbled feta (optional).
17. Lets Go Prepare 1/3 cup of sun-dried tomatoes.
18. Lets Go Prepare 1 of avocado.

By The Good Housekeeping Test Kitchen. A bright and flavorful dish, this roasted vegetable quinoa salad is tossed in a toasted spice vinaigrette, with chickpeas, seeds and your favorite veggies! This roasted veggie salad is one of those recipes that makes it feel like cooking fresh healthy food isn't so hard. Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies.

Roasted Veggie Salad step by step

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..

This Roasted Vegetable Winter Salad is a salad for people that think salads. Healthy, high protein grains with roasted fall veggies and a bright vinaigrette: Warm Quinoa and This warm salad is not only a delicious side dish, but if you are feeding people with dietary restrictions. This summery Roasted Veggie Pasta Salad is bursting with fresh flavor for all your outdoor gathering needs! Roasted Veggie Pasta Salad with Zucchini Lentil Pasta. Roasted veggies are deliciously juicy and flavourful while Tahini-Chickpea Dressing adds this perfect richness to your lunch or dinner bowl.