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Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

I often find that as the weather gets cooler I turn away from salads towards warmer foods like soups and casseroles. The one exception is this roasted veggie salad since most of the ingredients are served warm.  It’s also a great salad to make if you have a bunch of left over veggies in the fridge from the night before.  Just toss them all together with this tasty vinaigrette and you’ve got one satisfying meal!

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

White Wine Vinaigrette Ingredients:

  • 1/2 cup olive oil
  • 3 tbsp dijion mustard
  • 1 tbsp white wine vinegar
  • 2 tsp maple syrup
  • salt + pepper to taste

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

Salad Ingredients:

  • Lettuce of your choice – I used a spring mix but romaine works too
  • 1 can artichoke hearts (quartered)
  • 1 red pepper
  • 1 yellow pepper
  • 1 bunch of asparagus
  • 2 ears of corn
  • 1 avocado
  • olive oil for cooking

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

Directions:

  1. Preheat the oven to 425′
  2. While the oven is preheating, chop up all your veggies / shave the ears of corn (except the lettuce and avocado) and lightly coat with olive oil
  3. Place in the oven for 10 minutes, flip, and another 10 minutes
  4. While veggies are in the oven, combine all ingredients for dressing and shake well (set aside)
  5. Chop up your lettuce and avocado (set aside)
  6. When veggies are done roasting, place them on a bed of lettuce and top with avocado and white wine vinaigrette

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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