Roasted Harvest Vegetable Salad. Our Oven Roasted Harvest Vegetables are perfect for a main course or a side dish, but can also be the perfect ingredients for a delicious Roasted Harvest Vegetable Salad. Quick, easy, nutritious and delicious. Vegan, gluten free and diary free.
Roasted Harvest Vegetable Salad
- 2 cups of frozen Harvest Vegetables I used Organic Rustic Roots, which include red onion, parsnips, sweet potatoes, orange and yellow carrots.
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp granulated garlic
- salt and pepper
- 5 cups of mixed greens
- 1/4 cup toasted pistachios
- 1/4 cup dried cranberries
Lemon Mint Crème Dressing
- 1/2 cup lemon juice
- 4 cloves garlic
- 1 tbsp. fresh mint
- 2 tbsp. olive oil
- 3 tbsp. raw cashews
- pinch salt and pepper
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
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.
More vegan recipes like Roasted Harvest Vegetable Salad that you might enjoy
For more food photos, go to Instagram.