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Recipe by Temi Philip

Roasted Vegetable Salad with Honey-Mustard Vinaigrette

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Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Tree nuts

An intriguing twist on the roasted vegetable salad theme.

Ingredients

Main ingredients

  • 1 head lettuce, washed and torn into pieces, or 8 ounces (225 grams) shredded lettuce

  • 1–2 cups baby spinach leaves or mixed greens

  • 2 small sweet potatoes, sliced

  • 2 red onions, sliced into rings

  • 1 red pepper, cut into strips

  • 1 yellow pepper, cut into strips

  • Bartenura Olive Oil, for drizzling

  • salt and black pepper, for sprinkling

  • 3 and 1/2 ounces (100 grams) roasted, salted cashews

Vinaigrette

  • 1/4 cup oil

  • 1/2 teaspoon salt

  • black pepper, to taste

Directions

Roast the Vegetables

1.

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

1.

Put all vinaigrette ingredients in a container and blend with a hand blender.

2.

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

Roasted Vegetable Salad with Honey-Mustard Vinaigrette

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