Recipe: Tasty Roasted Vegetable Salad

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

To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top. You can have Roasted Vegetable Salad using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Roasted Vegetable Salad

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

Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies. This Roasted Vegetable Winter Salad is a salad for people that think salads aren't filling or they think they are boring. It's the salad for people that think they don't like. Transfer the roasted vegetables to a large bowl.

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..

Add the kale and goat cheese and gently toss everything again to combine. Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper. I roast brussel sprouts often, but I had never tried parsnips. They were very good--kind a blend of a carrot and a potato.