An intriguing twist on the roasted vegetable salad theme.

Roasted Vegetable Salad with Honey-Mustard Vinaigrette
- Cooking and Prep: 1.5 h
- Serves: 8
-
Contains:
Ingredients (16)
Main ingredients
Vinaigrette
Start Cooking
Roast the Vegetables
-
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange sweet potatoes, onions, and peppers on a Gefen Parchment 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
-
Put all vinaigrette ingredients in a container and blend with a hand blender.
-
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
Please
Log in to ask a question Write your question here