Roasted Vegetable Salad with Crunch


All this hot weather in Tucson has us excited that salad season is back! We picked up some fresh greens from our local farmers market and some roasting veggies, and created this wonderful roasted vegetable salad topped with 5 Nut Granola. The crunch and hint of sweetness really makes things pop. Here’s how you can copy us:

Ingredients:

  • Your favorite salad greens
  • 3-4 cups roasting veggies, chopped into bite sized pieces (beets, cauliflower, and carrots, zucchini, onions, bell peppers, cabbage, broccoli, parsnips, green beans, asparagus)
  • Oil for roasting (avocado, coconut, or olive)
  • Salt & pepper
  • Olive oil for dressing
  • 5 Nut Granola (any flavor) for topping


Instructions:

  1. Preheat oven to 425 degrees
  2. Group like vegetables together (see below). Drizzle with oil and season with salt and pepper. Mix. Drizzle veggies with oil, sprinkle with salt and pepper, mix together
  3. Roast vegetables on a sheet pan for 20-60 minutes, flipping every 15 minutes throughout roasting time, until you can pierce with a for or see toasted/browned bits. (Make sure vegetables aren't packed together or they will steam instead of roast.)
  4. Remove from oven and cool - repeat with other veggies
  5. Combine salad greens with roasted veggies, and olive oil in your favorite bowl or platter, and top generously with your favorite 5 Nut Granola.
  6. Enjoy!


Notes:

  • For best results, roast vegetables with similar cooking times in separate batches to ensure even roasting. Root vegetables and winter squashes will take longer (20-60 minutes) than vegetables like broccoli or cauliflower and soft thin vegetables like beans, onions, tomatoes, and asparagus (15-25 minutes)

 

Not normally a salad person? It’s all about keeping things interesting! Give this recipe a try and when you do, please post a photo and tag us @betterthanprovisions. We’d love to see your creation!

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