Roasted Vegetable Salad
Roasting vegetables is such a great way to bring out the flavors and vibrant colors of a food. You can roast vegetables for however long it takes for them to be done. If you are roasting them at a lower temperature for a longer period of time (300℉ for about an hour), this will create a more uniform texture throughout the veggie. The higher the temperature and shorter cooking time (450℉ for about 20-25 minutes) will create a more colorful exterior of the vegetable. I usually roast at 425℉ for about 30 minutes, or as long as it takes for them to be slightly crispy on the outside and tender on the inside with a beautiful color. This recipe will be great for a couple servings. Have a friend over for a meal or eat throughout the week. Leave the rosemary lemon dressing off until you are ready to eat it!
Hands-on time: 20 minutes
Total Time: 45 minutes
2 cups spinach
2 cups kale
½ cup beets, cooked and chopped
½ cup carrots, cooked and chopped
1 medium sweet potato, cooked and chopped
1 medium zucchini, cooked and sliced
½ cup microgreens
- Preheat the oven to 425℉ and roast the chopped veggies for 25-30 minutes until tender on the inside and slightly crispy on the outside. You can do this beforehand and store them in the refrigerator.
- Cook the beans if you are getting them dried. Learn how here!
- Chop the rest of the veggies
- Put everything in a bowl and toss with rosemary, lemon dressing.