Are looking for inspiration recipes roasted vegetable salad that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious roasted vegetable salad should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of roasted vegetable salad, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare roasted vegetable salad delicious wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used in prepare

1. Prepare 1 bag Brussels sprouts, halved
2. Prepare 3 sweet potatoes, peeled and medium diced
3. Take 1/2 large purple onion, thin sliced
4. Prepare 1/4 cup olive oil
5. Use 1 tsp dried oregano
6. Prepare 1 tsp dried thyme
7. Prepare 1/2 tsp paprika
8. Prepare Salt & pepper
9. Use 1 cup leftover roasted green beans and red peppers, rough cut
10. Prepare 2 stalks celery with leaves, thin sliced
11. Take @ 12 small red potatoes boiled, cooled and halved
12. Prepare 1/2 cup crumbled feta cheese
13. Prepare 1/2 cup dried cranberries
14. Take 1 cup raw baby spinach
15. Prepare 1/2-3/4 cup white balsamic vinaigrette

Add one clove of garlic minced. Tap underlined ingredients to see where to get them. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Toss to coat and spread in a single layer on a baking tray lined with a silicone liner or baking paper.

Instructions to cook Roasted Vegetable Salad:

1. Prep Brussels sprouts, sweet potatoes and red onion. Spread on baking sheet. Drizzle with olive oil and sprinkle the spices and salt & pepper over veggies. Toss and then roast in 425 degrees preheated oven for about 20 minutes or until done and turning brown. Remove and set aside to cool.
2. In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl.
3. Just before serving pour dressing over veggies and toss to combine.
4. Done and ready to serve!

Line two baking sheets with parchment paper. Place the chicken breasts on a parchment-lined baking sheet. On the other parchment-lined baking sheet, place the butternut squash, Brussels sprouts, and beets. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables.

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