Roasted Harvest Vegetable Salad
What a healthy, delicious option for lunch or dinner...fresh roasted vegetable salad topped with tangy dressing. Vegan, gluten free, dairy free
Servings 2 -4 servings
Calories 218kcal
Ingredients
Harvest Vegetables
- 2 cups of frozen Harvest Vegetables I used Organic Rustic Roots, which include red onion, parsnips, sweet potatoes, orange and yellow carrots.
- 2 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon granulated garlic
- salt and pepper
Salad
- 5 cups of mixed greens
- ¼ cup toasted pistachios
- ¼ cup dried cranberries
Lemon Mint Crème Dressing
- ½ cup lemon juice
- 4 cloves garlic
- 1 tablespoon(s) fresh mint
- 2 tablespoon(s) olive oil
- 3 tablespoon(s) raw cashews
- pinch salt and pepper
Instructions
Harvest Vegetables
- Spread vegetables on large cookie sheet lined with parchment paper
- Drizzle olive oil and maple syrup
- Sprinkle salt, pepper, granulated garlic and mix vegetables.
- Bake at 400 degrees for 30 minutes, turning after 15 minutes
Salad
- Toast pistachios in pan for 2 minutes, stirring frequently
- Toss roasted vegetables with salad greens.
- Add pistachios and cranberries.
- Top with Lemon Mint Creme Dressing or Dressing of your choice.
