An intriguing twist on the roasted vegetable salad theme.
Roasted Vegetable Salad with Honey-Mustard Vinaigrette
Recipe By Temi Philip
- Cooking and Prep: 1.5 h
- Serves: 8
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Contains:
Ingredients (16)
Main ingredients
Vinaigrette
Start Cooking
Roast the Vegetables
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Preheat oven to 425°F (220°C). Arrange sweet potatoes, onions, and peppers on a Gefen Easy Baking Paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until vegetables are blackening. Remove from oven and cool to room temperature.
Prepare the Salad
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Put all vinaigrette ingredients in a container and blend with a hand blender.
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Arrange lettuce and baby spinach leaves on a serving platter. Add roasted vegetables. Pour vinaigrette over vegetables and garnish with cashews.
Credit
Photography: Daniel Lailah
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