You are|Are|Again} looking for inspiration recipes roasted vegetable salad that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious roasted vegetable salad should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of roasted vegetable salad, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare roasted vegetable salad good wherever you are, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings required in prepare

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

If the pan is crowded, it can make your roasted vegetables soggy. Spread the vegetables in a single layer in a large roasting pan. Transfer the vegetables to a large serving bowl and toss with the herbs, extra-virgin olive oil, and lemon juice. Add more salt and pepper if necessary.

Step by step to make Roasted Vegetable Salad:

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.
4. Done and ready to serve!

Serve warm or cold, or at room temperature. Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges, along with radishes and macadamia nut cheese (optional). Sprinkle the top with hemp seeds and serve with dressing on the side. Tap underlined ingredients to see where to get them.

me, the simple preparation of Roasted Vegetable Salad above can help you prepare dishes that are delicious for family/friends Congratulations enjoy