Roasted Vegetable Salad. Cut the squash vertically down the center and use a spoon to scrape out the seeds. Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful. Arrange in a single layer on two large rimmed baking sheets.

This cold roast vegetable salad recipe stores incredibly well, because there are no greens to go bad. The only exception is fresh basil, so just add that in right before serving. The feta is also best to add last-minute if you can. You can cook Roasted Vegetable Salad using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Roasted Vegetable Salad

1. You need 1 bag of Brussels sprouts, halved.
2. You need 3 of sweet potatoes, peeled and medium diced.
3. You need 1/2 of large purple onion, thin sliced.
4. It's 1/4 cup of olive oil.
5. It's 1 tsp of dried oregano.
6. You need 1 tsp of dried thyme.
7. Prepare 1/2 tsp of paprika.
8. You need of Salt & pepper.
9. You need 1 cup of leftover roasted green beans and red peppers, rough cut.
10. You need 2 stalks of celery with leaves, thin sliced.
11. Prepare of @ 12 small red potatoes boiled, cooled and halved.
12. Prepare 1/2 cup of crumbled feta cheese.
13. You need 1/2 cup of dried cranberries.
14. Prepare 1 cup of raw baby spinach.
15. You need 1/2-3/4 cup of white balsamic vinaigrette.

To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top. Line two large oven trays with baking paper.

Roasted Vegetable Salad step by step

1. Prep Brussels sprouts, sweet potatoes and red onion. Spread on baking sheet. Drizzle with olive oil and sprinkle the spices and salt & pepper over veggies. Toss and then roast in 425 degrees preheated oven for about 20 minutes or until done and turning brown. Remove and set aside to cool..
2. In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl..
3. Just before serving pour dressing over veggies and toss to combine..

Divide pumpkin, kumara, carrots, capsicum and onion between trays. Brush with oil; sprinkle with sea salt. This roast veggie salad is a pretty hearty salad anyway, given that it's mostly made up of root vegetables. Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper.