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An intriguing twist on the roasted vegetable salad theme.
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
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.
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.
Photography: Daniel Lailah
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