Roasted Vegetable Salad

Name: Roasted Vegetable Salad Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 large sweet potato cut in small pieces; 10 spears of asparagus washed and trimmed cut in thirds; 1 red onion cut in wedges; 6 large mushrooms sliced; 2 Tbsps olive oil; Salt and pepper to taste; Dressing:; 2 Tbsps balsamic vinegar; 4 Tbsps olive oil; 1 tsp maggi seasoning or soya sauce; 4 cups of mixed washed baby greens (spinach arugula endive); 2 oz goat cheese or yogurt cheese

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 large sweet potato, cut in small pieces10 spears of asparagus, washed and trimmed, cut in thirds1 red onion cut in wedges6 large mushrooms sliced2 Tbsps olive oilSalt and pepper to tasteDressing:2 Tbsps balsamic vinegar4 Tbsps olive oil1 tsp maggi seasoning or soya sauce4 cups of mixed washed baby greens (spinach, arugula, endive)2 oz goat cheese or yogurt cheese

Directions

Place vegetables on a foil lined oven sheet and toss with oil, salt and pepper to coat. Roast at 350 deg for 20 minutes or until beginning to char and cooked through. Let cool slightly.

Pour drippings from veggies into a small jar, add dressing ingredients and shake to blend.

Place greens in a bowl, pour roasted vegetables over. Drizzle the dressing over the salad. Drop small pieces of cheese over the salad and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user RODENTMAMA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving