Salads need not to be served cold especially during winter. Instead of giving a mis to eat healthy vegetables one can roast the veggies either on oven or on tava. Adding herbal seasoning and cheese makes it more attractive and tastier. Use root vegetables, add leafy vegetables and some juicy stuffs on top to prepare roasted vegetable salad. This can be your one of the Thanksgiving dishes as it needs less effort and time.

Ingredients:

Veggies for roasting:

1. Butternut squash -1
2. Carrots -2 medium size
3. Parsnips -1
4. Red onion -1 big
5. Cauliflower – few florets
6. Brussels sprouts – few

For salad dressing

• Olive oil
• Lemon juice
• Salt
• Pepper
• Herbs –parsley and cilantro or basil

What else you can add?

1. Salad leaves – lettuce or spinach or both – 2 cups (total)
2. Cheese – Feta cheese

Preparation:

1. Cut all vegetables to pieces, let pieces be chunky so that after roasting they should be visible.
2. Transfer cut vegetables to aluminum foil and spread them evenly, Place aluminum foil on a oven tray.
3. Sprinkle or spray olive oil, salt and pepper on vegetables.
4. Transfer to preheated oven at 350 F for about half an hour. In between check to make sure veggies are not burning but are getting roasted.
5. Remove roasted veggie tray and keep aside
6. Cut herbs into small pieces.
7. Prepare salad dressing using, 1-3 tablespoons of olive oil, lemon juice, salt and pepper. Add cut herbs and mix well.
8. Transfer roasted vegetables to salad bowl, add salad leaves and salad dressing. Toss the salad to mix.
9. Add feta cheese and toss one more time.
10. Serve roasted veggie salad before meal.

You can also add pomegranate seeds, apple slices, nuts, cranberries or chickpeas after roasting vegetables. If you are a vegan, replace cheese with chickpeas or nuts.

Image curtesy: https://in.pinterest.com/pin/58195020177712993/ & https://in.pinterest.com/pin/376332112624405318/