Honey Balsamic Dressed Roasted Vegetable Salad

Rivky Kleiman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 6
  • No Allergens

A perfect blend of color and flavor. This salad will enhance any festive meal, and it looks so elegant, with minimal effort.

Ingredients (16)

Salad

Vinaigrette

Start Cooking

Roast the Vegetables

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray two nine- by 13-inch (20- by 30-centimeter) baking pans with cooking spray.

  2. Spread sweet potato slices in one pan and mushroom slices in the second.

  3. Drizzle half of the olive oil, salt, and pepper over the sweet potatoes, and the other half over the mushrooms. Drizzle the teriyaki sauce over the mushrooms.

  4. Toss the vegetables in each pan to coat. Bake for 20 minutes, turning vegetables over halfway through. Allow to cool.

Prepare the Salad

  1. In a large bowl, toss or layer spinach leaves, roasted vegetables, avocado, and turkey breast.

  2. Whisk all dressing ingredients together. Dress salad and toss to coat.

Credits

Photography:  Moishe Wulliger

Styling: Renee Muller

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