Warm Roasted Vegetable Salad with Feta Cheese

 

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• Cooking and Prep: 20 m
• Serves: 6
• Contains:

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Ingredients (14)

Salad

• 2 yellow squash, sliced

• 1 carrot, sliced

• 2 bell peppers, 1 green and 1 red, sliced

• arugula

• small radishes, thinly sliced

• mix of seeds, such as sunflower seeds and pumpkin seeds

• feta cheese, freshly grated

Dressing

• 1/3 cup brown sugar

• 3 tablespoons Gefen Mayonnaise

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  Gefen Mayonnaise

• 1 cube Gefen Frozen Garlic

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  Gefen Fresh Frozen Crushed Garlic

• 1/4 cup lemon juice

• dash salt

• 1/4 cup oil

• 1/2 teaspoon Gefen Soy Sauce

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  Gefen Soy Sauce

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Start Cooking

Roast the Vegetables

1. Preheat oven to broil (on high). 

2. Place squash, carrot, and pepper on a lined cookie sheet. Toss with olive oil, salt, and pepper, and broil the vegetables for seven minutes.

3. Remove pan, turn over vegetables, toss on the other side, and broil for another seven minutes. Vegetables should be slightly charred on the outside.

Prepare the Dressing

1. Prepare the dressing in a small bowl and mix with a hand blender.

To Serve

1. Mix a bit of the dressing with the arugula. Combine leaves with the roasted vegetables, sliced radishes and nuts. Grate some feta cheese on top. Serve while vegetables are warm.

Tip:

Don't over-dress the lettuce, or else it will get too bitter.

Variation:

For a milder salad, use romaine lettuce instead of arugula.