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Roasted Harvest Vegetable Salad
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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
Course Salad
Cuisine American
Keyword harvestvegetables, salad
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -4 servings
Calories 218kcal
Author Alkaline Recipes

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.

Nutrition

Serving: 1g | Calories: 218kcal