About the Recipe
This dish typically involves roasting a selection of vegetables, such as Cauliflower, bell peppers, zucchini, and cherry tomatoes, until they are slightly charred and tender. The roasted vegetables are then combined with a mixture of greens, such as arugula or spinach, and dressed with a simple vinaigrette. The result is a delicious and nutritious meal that is packed with flavor and nutrition. Roasting the vegetables brings out their natural sweetness and adds depth of flavor, while the greens provide a fresh and crisp contrast. This salad can be served as a main dish, side dish, or as a light lunch option, making it a versatile and easy-to-prepare meal. Whether you’re looking for a quick and easy weeknight dinner or a healthy lunch option, roasted vegetable salads are a great choice.
Ingredients
Roasted Vegetables
1 Cup Cauliflower
1 Cup Sweet Potatoes sliced
1 Red onion sliced
2 Cups Mixed Greens
1 Bell pepper chopped
1 avocado sliced
2 TBSP Flax Oil, Salt and Pepper to taste
2 TBSP Vegan Mayo ( Optional)
½ Teaspoon Fresh Lemon Juice
Preparation
Step 1
Preheat oven to 385 Degrees.
Step 2
On a baking sheet place Roasted Veggies cleaned and cut.
Step 3
Place in the oven on 385; Cook to preference.
Step 4
In a separate bowl place mixed greens.
Step 5
Step 6
Once established desired taste mix with greens.
Step 7
Top with avocado slices and cooked roasted veggies and enjoy!
