Roasting brings out the natural sweetness of vegetables by caramelizing their natural sugars. This makes the salad more flavorful, which can encourage higher vegetable intake. Benefits of consuming roasted vegetables – improves digestion, low calorie density, good for heart health, improves skin health and supports bone in addition it also balances blood sugar. Moreover, those who does not want to eat cold salad will enjoy roasted vegetables.

Ingredients:

Vegetables for Roasting:

1. Zucchini chopped – 1 Large.
2. Red bell pepper chopped – 1 medium.
3. Yellow bell pepper chopped -1 medium.
4. Red onion, cut into wedges- 1 small.
5. Sweet potato peeled and cubed – 1 medium.
6. Cherry tomatoes halved – 1 cup.
7. Broccoli florets – cup
8. Olive oil – 1 to 2 Tbsp.
9. Salt and pepper, to taste
10. Dried oregano or thyme (optional) – 1 tsp

Salad Base:

1. Four cups mixed greens (such as arugula, spinach, or kale) – 4 cups
2. Feta cheese crumbled (optional) -1/4 cup.
3. Nuts or seeds (such as almonds, walnuts, or sunflower seeds) -1/4 cup.

Dressing:

1. Olive oil- 3 Tbsp
2. Lemon juice – 2 Tbsp
3. Honey or maple syrup (optional) – 1 tsp
4. Salt and pepper, to taste

Preparation:

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Prepare vegetables: Place all chopped vegetables (zucchini, bell peppers, red onion, sweet potato, cherry tomatoes, and broccoli) on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and oregano or thyme, and toss to coat.
3. Roast vegetables: Roast in the preheated oven for 20-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. Prepare dressing: While the vegetables are roasting, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper in a small bowl until well combined.
5. Assemble salad: In a large bowl or platter, add the mixed greens. Top with roasted vegetables, crumbled cheese, and nuts or seeds.
6. Add dressing: Drizzle the dressing over the salad just before serving and toss gently to combine.

Tips:

Customization: Feel free to add other roasted veggies like Brussels sprouts, cauliflower, pomegranate seeds, apple slices, nuts, cranberries to enhance taste.

Protein Boost: Add chickpeas, or quinoa for extra protein.

Serve warm or at room temperature.

Image credit: www.werindia.com Created AI September 10, 2024, at 2:52 PM