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

4 tablespoons distilled vinegar
1 tablespoon Gefen Honey
1 teaspoon mustard
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/4 cup oil
1/2 teaspoon salt
black pepper, to taste

Roasted Vegetable Salad with Honey-Mustard Vinaigrette

Name: Roasted Vegetable Salad with Honey-Mustard Vinaigrette
Yield: 8
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; 4 tablespoons distilled vinegar; 1 tablespoon Gefen Honey; 1 teaspoon mustard; 1 clove garlic, minced or 1 cube Gefen Frozen Garlic; 1/4 cup oil; 1/2 teaspoon salt; black pepper, to taste

Temi Philip

Family Table by Mishpacha Magazine

Recipe Description:

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

4 tablespoons distilled vinegar
1 tablespoon Gefen Honey
1 teaspoon mustard
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/4 cup oil
1/2 teaspoon salt
black pepper, to taste

Directions

Step 1 - 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.

Step 2 - 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.

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Roasted Vegetable Salad with Honey-Mustard Vinaigrette

Directions

Roast the Vegetables

Prepare the Salad

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