Roasted Vegetable Salad

Yummly

Facebook

Pinterest

Twitter

Email

Roasted Vegetable Salads are one of my favorite dishes to make for a party or take to a pot luck.  They have a huge shelf life as they can be served warm, room temperature or cold.  They also tend to be a big crowd pleaser.  I love this particular salad because it is both sweet and savory.  The carrots, onions and sweet potatoes add natural sweetness, the kale adds a bit of bitterness and the parsnip and spinach are savory.  The dressing’s acidity helps bring out the natural flavors of all the vegetables.  

Print

Roasted Vegetable Salad

Course Salad

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8 -10 servings

Ingredients

salad

• 1/4 cup olive oil
• 6 carrots peeled and cut into 1" pieces
• 4 parsnips peeled and cut into 1" pieces
• 3 sweet potatoes cleaned and cut into 1" pieces
• 6 cups spinach
• 3 cups kale deveined and torn into pieces
• 3 onions Peeled and cut into quarters
• 1 teaspoon salt
• 1 teaspoon pepper

dressing

• 1/3 cup olive oil
• 1/3 cup apple cider vinegar
• 2 tablespoons mustard
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon ground pepper

Instructions

Vegetables

1. Preheat oven to 400 degrees fahrenheit.
2. On a baking sheets place carrots, parsnips, onions and kale.
3. Drizzle vegetables with oil.
4. Roast for 30-35 minutes or until vegetables are soft.

Vinaigrette

1. In a small bowl place ingredients. Whisk until combined.

Salad

1. Place spinach on a large plate.
2. Arrange roasted vegetable on plate.
3. Drizzle vinaigrette on top of vegetables.
4. Enjoy!
5. Place spinach on a plate.