Recipe by Rivky Kleiman

Honey Balsamic Dressed Roasted Vegetable Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets

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

Ingredients

Salad

  • 2–3 sweet potatoes, peeled and thinly sliced

  • 1 4-ounce (110-gram) package portobello mushrooms, sliced

  • 3 tablespoons olive oil, divided

  • 1 tablespoon kosher salt, divided

  • 1/2 teaspoon pepper, divided

  • 2 tablespoons teriyaki sauce

  • 1 8-ounce (225-gram) package baby spinach leaves

  • 1 avocado, thinly sliced

  • 1 6-ounce (170-gram) package honey-roasted turkey breast, shredded

Vinaigrette

  • 1 clove garlic, crushed

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

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

Honey Balsamic Dressed Roasted Vegetable Salad

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tzippy gewirtz
tzippy gewirtz
2 years ago

I used this as a salad dressing and it was amazing!! truly delicious and look forward to making it often!

Estee
Estee
2025 years ago

Delicious This is fantastic! The roasted veggies keep in the fridge when stored separately, which is great for advance prep.

Raquel
Raquel
Reply to  Estee
5 years ago

We are so glad you enjoyed this recipe and thanks for the storage tip!