Honey Balsamic Dressed Roasted Vegetable Salad

Rivky Kleiman Rivky Kleiman
5.0 (5 reviews)

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

30m 6
Easy Gluten Free Vegetarian Pescatarian Parve

Contains: Soy

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

Description:

Photography:  Moishe Wulliger

Styling: Renee Muller

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2 Comments

tzippy gewirtz •

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

Estee •

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

Raquel Malul Kosher.com Team •
Reply to Estee

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