We at our home love eating salads for lunch. It is light, yet satisfying. We make salads using a variety of food like grains, mixed greens, lettuce, nuts, veggies and fruits. This one is one of our favorites. It is versatile and is easy to make. You can add as many or as little veggies as you like.

Roasted Veggie Salad:  (Serves: 2)

  • 4 Cups washed and dried mixed greens (I use shredded boston lettuce and baby mixed greens like chard, spinach and kale)
  • 1/4 Cup red onion, sliced
  • 1/2 Cup butternut squash, julienne
  • 1/4 Cup red bell pepper, julienne
  • 1/4 Cup yellow bell pepper, julienne
  • 1/4 Cup carrots, julienne
  • 2 Tablespoon sunflower seeds (Optional)

Vinaigrette:

  • 1 tablespoon lime juice
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon agave syrup or honey
  • 2 tablespoon extra virgin olive oil
  • salt and freshly ground pepper as per your taste

Steps:

  1. Line a baking sheet with a aluminium foil and spread
    all the veggies on it. Sprinkle little olive oil, salt and
    pepper on it. Mix well so veggies are well coated with
    oil and seasonings.
  2. Preheat oven on 400 degree F and after it is
    preheated put the veggie tray in the oven. Roast the
    veggies for 15 to 20 minutes or until tender.
  3. After the veggies are done roasting keep them aside
    to cool down a little.
  4. Meanwhile take all the ingredients for the vinaigrette
    in a small mixing bowl. Whisk them together to
    emulsify the oil and vinegar.
  5. Mix all the greens and cooled veggies in a salad
    bowl. Pour the vinaigrette over and mix lightly into
    the salad.
  6. Serve, and enjoy the salad!

 

Veggies ready for roasting

 

Shredded boston lettuce, baby kale, baby chard, and baby spinach

 

Roasted vegetables

 

Greens and Vegetables mixed together with the vinaigrette

Posted in: Food, Recipes.
Last Modified: June 23, 2017

Leave a reply

required