Roasted Vegetable Salad with Honey-Mustard Vinaigrette

Temi Philip Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • Contains:

An intriguing twist on the roasted vegetable salad theme.

Ingredients (16)

Main ingredients

Vinaigrette

Start Cooking

Roast the Vegetables

  1. 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

  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

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