Roasted Vegetable Salad
Roasted Vegetable Salad
I first found the recipe for this salad in university and it’s become a staple meal for me ever since. After coming back from Peru I went through a phase where I was obsessed with beets and that’s probably how I found this recipe. But I also think you can swap out beets and add other veggies if beets aren’t your thing.
I usually eat this salad as a main because I find it filling but have also served it as a side with chicken.
As you’ll see in the instructions I say to split the vegetables into two sheets by baking time. Unfortunately my sheets are too small to fit the vegetables with the same baking time by sheet so I have to combine them.
INGREDIENTS
Salad
1 red onion
1 medium sweet potato
2 carrots
2 beets
1/4 butternut squash (about 1 cup diced)*
1 tsp. paprika
1/2 tsp. cayenne
Salt and pepper
1 tbsp. olive oil, divided
70 grams (2.5 oz.) goat cheese
1/4 cup walnut pieces
Dressing
1/4 cup balsamic vinegar
1 tbsp. extra virgin olive oil
1/2 tsp. lemon juice
1/2 tsp. chopped garlic
2 tsp. grainy or Dijon mustard
YIELD
4 servings
TIME
Prep - 15 minutes
Cook - 27 minutes
Assemble - 5 minutes
TOOLS
2 baking sheets
DIRECTIONS
Preheat oven to 425 degrees F. Line 2 baking sheets with foil and a thin layer of olive oil. Set aside.
Wash and dice sweet potatoes. Lay out on in a single layer on half of the first baking sheet. Sprinkle with paprika, cayenne, salt and pepper.
Peel carrots and beets and dice. Sprinkle with salt and pepper. Add to the other half of your first baking sheet. Bake with sweet potatoes for 10 minutes.
While the first sheet of vegetables roast, prepare your other vegetables. Chop the red onion into wedges. Peel and dice butternut squash. Lay out vegetables in a single layer.
Add your second baking sheet to the oven and bake all vegetables, including the first sheet, for 15 minutes (so the sweet potatoes, beets and carrots should be in the oven for approximately 25 minutes).
While your vegetables roast make the dressing. Mix all dressing ingredients in a measuring cup.
Assemble the salad once the vegetables are roasted. Add vegetables to a bowl. Crumble cheese on top and sprinkle with walnuts. Pour dressing on top.
Recipe adapted from The Curvy Carrot.
*I buy pre chopped butternut squash to save time. You can buy frozen or fresh.
ADAPTATIONS
As I said above you can add and remove vegetables to make this salad more to your liking. I also really like the hot taste of mustard so I sometimes add more to my dressing but you can add more or less depending on your preference.
