Roasted Vegetable Salad
Enjoy a salad unlike any other with a richer flavor, a naturally sweet, charred aroma, and a variety of textures!Combining a variety of fresh vegetables roasted until soft and brown, paired with crunchy greens and grains and drizzled with a fresh vinaigrette.Completely animal-free, this dish is rich in fiber and vitamins. It's perfect served warm or cold as a filling main course or a delicious side dish!
Shared by Raya
Time
40 min
Serves
2
Difficulty
easy
🛒 Ingredients
- One medium-sized carrot, cut lengthwise
- One red/yellow bell pepper, cut into large cubes
- 250 grams of button mushrooms or large oyster mushrooms, cut in half
- 1/2 onion cut lengthwise
- 2 whole cloves of garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt and black pepper
- 1/2 teaspoon dried oregano and thyme powder
- One handful of mixed lettuce or arugula
- 2 tablespoons roasted sesame seeds or pumpkin seeds
- Roasted red beetroot chunks
- 2 tablespoons olive oil for dressing
- One tablespoon of balsamic vinegar or apple cider vinegar, as a dressing ingredient
- One teaspoon of lemon juice
- A little salt and pepper
👩🍳 Instructions
- 1
Prepare the vegetables: Mix all the roasted vegetable ingredients with the oil and seasonings until well combined. Arrange on a baking sheet lined with parchment paper.
- 2
Bake: Place in a preheated oven at 200%C for 20 to 25 minutes until the vegetables are tender, lightly browned, and the edges are nicely charred. Remove and let cool slightly
- 3
Make the sauce: whisk all the sauce ingredients together until combined and thickened.
- 4
Assemble the salad: arrange the lettuce leaves on a plate, arrange the grilled vegetables on top, sprinkle with seeds and sesame seeds.
- 5
Serve: Drizzle with the sauce just before eating to keep the vegetables crisp and fresh.