Roasted Vegetable Salad with Honey-Mustard Vinaigrette

 

• 

• Cooking and Prep: 1.5 h
• Serves: 8
• Contains:

An intriguing twist on the roasted vegetable salad theme.

READ MORE

Ingredients (16)

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

  X

  

  Bartenura Olive Oil

• 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

  X

  

  Gefen Pure Honey

• 1 teaspoon mustard

• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  X

  

  Gefen Frozen Crushed Garlic

• 1/4 cup oil

• 1/2 teaspoon salt

• black pepper, to taste

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

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