roasted vegetable salad

This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.

Roasted Vegetable Salad

cauliflower florets, bite-size

butternut squash chunks

Brussels sprouts, halved

cannellini beans (rinsed and drained)

pomegranate arils pomegranate seeds

Tablespoons dried mulberries

Lacinato (dinosaur) kale

Olive or avocado oil (or spray)

Tablespoons champagne vinegar*

horseradish

garlic,

scallions

red pepper flakes

sea salt

extra virgin olive oil

Roast veggies: Heat oven to 400°F. Place cauliflower, butternut squash and brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don’t burn.

Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.

Prep salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don’t need to use all of the dressing. 

Serve: Portion into bowls, top with mulberries and serve. 

Store: Salad will keep marinated for up to 2 days in the fridge.

I'm always on the look out for warm salads, especially during the winter! This one fits the bill perfectly! So much plant based nutrients packed in and the horseradish dressing really takes the flavor up a notch! This one will be on rotation often.

Delicious roasted fennel and Brussels sprout salad with almonds, cranberries, and orange slices. An easy, flavorful, elegant, plant-based side for the holidays and beyond! Just 9 ingredients required!

Roasted Fennel and Brussels Sprout Salad

fennel,

lb Brussels sprouts, ends

Tbsp olive oil ((see notes if oil-free))

sea salt and black pepper

almonds

Tbsp dried cranberries, chopped

orange slices,

Tbsp apple cider vinegar ((or sub balsamic vinegar

olive oil ((if oil-free, omit))

tsp sea salt

Preheat the oven to 425 F (218 C) and line one large (or two small) baking sheet(s) with parchment paper.

To the baking sheet(s), add the fennel, Brussels sprouts (including any outer leaves that fell off while cutting), olive oil, salt, and pepper and toss to coat. Spread in an even layer and turn the Brussels sprouts cut side down. If the veggies are crowded, use more baking sheets to encourage browning.

Roast for 18-25 minutes or until tender, golden brown, and slightly crispy on the edges and cut side.

TOPPINGS: While the veggies are baking, toast the almonds. Place the almonds in a dry skillet over medium heat, tossing frequently, until they are lightly golden brown — about 3-5 minutes. Remove from the heat and set aside.

To slice the orange, cut off the top and bottom, then place the flat edge on the cutting board and use a knife to remove the peel and white pith (this removes bitterness). Then cut the orange into 1-inch pieces.

DRESSING: In a jar with a lid (or in a bowl), combine the apple cider vinegar, olive oil, and salt. Shake (or whisk) to combine.

Transfer the roasted vegetables to a serving platter or bowl. Top with the toasted almonds, chopped cranberries, and orange slices. Drizzle with dressing and toss to combine. Taste and adjust as needed, adding more vinegar for brightness, orange slices for sweetness, or salt to taste.

Best when fresh. If preparing in advance, store the components separately and assemble just before serving. Not freezer friendly.

Roasted Fennel Beet Salad with Honey Mustard Vinaigrette, a simple roasted winter vegetable salad with red and golden beets, fennel, shallots, and a homemade honey mustard vinaigrette.

Roasted Fennel Beet Salad

beets

fennel

olive oil

greens

shallot (thinly sliced)

apple cider vinegar

honey

mustard

orange juice (from one whole orange)

salt and pepper

Prep oven: Preheat oven to 400 F.

To roast beets: Wash beets and place in a large glass baking dish filled with a small layer of water. Cover with aluminum foil and bake until soft and a fork can easily spear through, about 40 minutes. Let cool and sliced into cubes.

To roast fennel: Toss trimmed and cored fennel with olive oil and sea salt, then bake in a glass baking dish until soft and golden brown, about 30 minutes. Let cool.

To build salad: Arrange mixed greens, cooled beets and fennel, and shallot slices on a plate. Toss with Homemade Honey Mustard Vinaigrette (see recipe below).

Roasted Fennel Beet Salad Ingredients

Combine + whisk ingredients: Combine olive oil, apple cider vinegar, honey, Maille Old Style Mustard, juice of one orange, and a pinch of salt and pepper in a small glass mixing bowl. Whisk until well combined and toss with salad.

Homemade Honey Mustard Dressing Ingredients

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

Warm Curry Roasted Vegetable Salad

olive oil spray

red bell peppers (cut 1-inch cubes)

onion

cumin

curry powder

broccoli florets

salt

Preheat the oven to 400°F. Spray a large sheet pan with oil.

Mix the sweet potato, red pepper and onion with oil, vinegar, cumin, curry powder and salt and toss well.

Transfer to the prepared sheet pan. Bake 20 minutes, tossing halfway until the vegetables begin to soften, add the broccoli (spritz it with olive oil) and cook 15 to 18  more minutes, until the sweet potatoes are browned and tender.

While the vegetables are cooking, mix the salad dressing together in a large bowl.

Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.

Divide equally between 4 bowls.

This fresh roasted vegetable salad combines roasted potatoes, corn, and asparagus, all tossed in a homemade lemon vinaigrette dressing. Lightly sweetened with honey, it's a refreshing and healthy dish that's perfect for lunch, dinner, or leftovers.

Roasted Vegetable Salad with Lemon Vinaigrette

lemon juice

lemon zest

garlic

basil

lb red potatoes

asparagus

corn

butter

Garlic powder

Onion Powder

Salt

Pepper

tomatoes

red onion

Combine lemon juice, lemon zest, garlic, honey and dried basil in microwaveable bowl. Microwave for 10-15 seconds to loosen the honey. Slowly whisk in 1/4 cup olive oil. Set aside.

Combine potatoes, asparagus and 3 tablespoons olive oil in large Ziploc bag. Shake to coat. Spread on large baking sheet separating the vegetables. Coat ears of corn with butter and add them to the baking sheet. Sprinkle potatoes, asparagus and corn with garlic powder, onion powder, salt and pepper. Place in oven at 375 degrees. Remove asparagus after 12-15 minutes. Flip potatoes and turn corn. Return baking sheet to oven. Remove corn after 5-7 more minutes. Return potatoes to oven and cook for an additional 10 minutes or until fork tender.

Remove corn kernels from husk. Combine cooked potatoes, asparagus and corn with tomatoes and red onion. Whisk lemon vinaigrette and drizzle over vegetable salad. Gently stir to combine. Refrigerate leftovers.

Yum! This salad makes me excited for spring!

This is packed full of flavors! Everyone at my house loved it!

Love that lemon vinaigrette! Even my picky eater likes this salad.

This recipe for Balsamic and Herb Roasted Vegetable Salad may seem simple, but the taste of each vegetable is distinct—a festival of flavors in every bite!

Balsamic and Herb Roasted Vegetable Salad

tbsp + 1 tsp dried thyme

marjoram

potatoes

onions

red pepper

tbsp balsamic vinegar

black pepper

Preheat oven to 425°F.

In a large bowl, mix 4 tbsp oil, 2 tbsp thyme, and 2 tsp marjoram.

Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.

Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.

Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.

Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.

Serve with quinoa.

This Roasted Vegetable Salad is easy to make and incredibly versatile. It&#039;s also loaded with flavour!

Romaine Lettuce, (root trimmed then chopped)

Peppers, (cored &

Red Onions, (peeled & quartered)

Eggplant/Aubergine, (quartered lengthways & diced into chunks slightly smaller than the peppers)

Zucchini/Courgette

Sweet Potato,

1.5 tbsp Olive Oil

tsp EACH: Oregano, Garlic Powder, Salt

tsp Black Pepper

/ 60 milliliters Extra Virgin Olive Oil

tbsp Balsamic Vinegar

Honey

Dijon Mustard

tsp Garlic Powder

Salt & Pepper, (to taste)

Dressing

Dressing: Add extra virgin olive oil, balsamic vinegar, honey, dijon mustard, garlic powder, salt and pepper to a jar, tightly screw on the lid then shake until it&#039;s blended. You can also do this in a small bowl with with a whisk. Place to one side.

Veg: Place zucchini/courgette, eggplant/aubergine, peppers, sweet potato and onions on a large baking tray. Use two trays if there&#039;s not enough room otherwise all the veg will steam and go soggy. Add olive oil, oregano, garlic powder and s&amp;p and mix with your hands until evenly combined.

Roast

Roast: Place in the oven at 220C/425F for 25-35mins, or until lightly charred and fork tender, flipping the veg once during. Take the tray out and sprinkle over pine nuts and feta. Place back in for few mins until the pine nuts starts to brown and the feta goes soft and gooey. Leave veg to steam and slightly cool for 5-10mins.

Salad

Salad: Place lettuce in a large serving dish then spoon over the veg. Drizzle over dressing then toss everything until evenly combined. Serve right away and enjoy!

https://www.youtube.com/watch?v=dzgqBmGMhj4

This Roasted Vegetable Salad is easy to make and incredibly versatile. It's also loaded with flavour! Chris x

FULL WRITTEN RECIPE HERE: https://somethingaboutsandwiches.com/roasted-vegetable-salad/

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This warm and delicious orzo salad will be a crowd pleaser that your guests are sure to love.

Roasted Vegetable Orzo Salad (With hummus dressing!)

orzo

red bell pepper

carrots

cauliflower

zucchini

15 oz can of chickpeas rinsed and drained

vegan feta

pepper

garlic powder

hummus

lemon

water

Pre-heat oven to 425 F

Chop up the veggies and put them on a baking sheet. mix in olive oil and spices. Cook for 30 minutes.

While the veggies are in the oven, cook the orzo.

Warm up the chickpeas in a microwave safe bowl for one minute with a little bit of olive oil, salt, and pepper mixed in.

Once the orzo is finished, strain and add a little bit of olive oil to keep the orzo from clumping.

In a large bowl, add the roasted veggies, chickpeas and orzo.

Make the dressing by mixing all ingredients together. Pour the dressing into the bowl with all of the ingredients.

Mix it all up and garnish with parsley.

Enjoy!

A great Thanksgiving roasted vegetable salad highlighting the best of fall produce. Roasted butternut squash, beets and Brussels sprouts are piled up high on a bed of heirloom black rice dressed in a citrusy blood orange vinaigrette! 

Thanksgiving Roasted Vegetable Salad

butternut squash

lb brussel sprouts ((trimmed + halved lengthwise))

red beets ((medium size))

tsp sea salt (+ more to taste)

orange (zested)

basil (for garnish)

tbsp edible flowers ((optional for garnish))

black rice

orange peel

tbsp blood orange olive oil

lemon juice ((+ more to taste))

tsp poppy seeds ((OPTIONAL VARIATION))

Roast the Beets: Preheat your oven to 400”F with a large cast iron skillet on the bottom rack. Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them on a rimmed tray in the preheated oven for 45 mins to 1 hour until softened. When cool enough to handle peel the skin off of the beets and cut them into small squares. Set aside or refrigerate until ready to use. (Note - the beets can be roasted in advance or replaced with store-bought roasted beets)

Roast the Butternut Squash - Peel the butternut and discard the seeds. Cut it in into 1 inch cubes and transfer to a large baking sheet. Drizzle with a lug of olive oil and a pinch of sea salt. Spread them on the baking sheets preferably without touching each other. Roast in the preheated 400&quot;F oven for about 35 to 45 minutes until soft and it starts to caramelize around the edges.

Brussel Sprouts - Meanwhile rinse and dry the sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle with  a little olive oil and a good pinch of sea salt. Toss to coat and carefully transfer them to the preheated cast iron skillet you have in the oven. Do your best to have them cut side down for a nice golden brown sear. After about 15 minutes in the oven give them a gentle toss so they brown all over. Cook another 10 minutes or so until done to your liking. If your timing is right both the squash + the sprouts should be done at about the same time.

Combine the black rice, water, orange peel, sea salt and bay leaf in a medium size pot ( I used an 8-inch wide pot). Bring to a simmer and cover with a tight lid. Cook for 30 to 35 minutes until all water has been absorbed. Remove the pot from heat and allow it to sit tightly covered for 10 to 15 minutes, the rice will finish cooking in its own steam.

Transfer the cooked rice to a mixing bowl and discard the bay and orange peel. Drizzle with a couple of teaspoons of the blood orange olive oil and squeeze half of the orange over the top. Fluff with a fork. Transfer the rice to a large serving tray and top with the roasted butternut squash, red beets and Brussel sprouts.

Make the Rice

In a small jar combine 3 tablespoons of blood orange olive oil, the lemon juice and a pinch of sea salt. Shake to combine, taste and adjust seasonings with more lemon or salt until you are happy.

Drizzle the blood orange vinaigrette all over the black rice and roasted vegetable salad. Garnish with the fresh basil, orange zest and edible flowers.

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Roasted Vegetable Salad

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