Vegan Roasted Vegetable Salad Recipe
Ingredients:
For the Roasted Vegetables:
1 large sweet potato, peeled and diced
1 large zucchini, diced
1 bell pepper (any color), diced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
For the Salad:
6 cups mixed salad greens (spinach, arugula, or your choice)
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup fresh basil, chopped
For the Vegan Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
For Non-Vegan Option:
Crumbled feta cheese
Instructions:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potato, zucchini, bell pepper, and red onion with olive oil, smoked paprika, dried thyme, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes or until the vegetables are tender and golden brown.
In a large salad bowl, combine the roasted vegetables with mixed salad greens, cherry tomatoes, Kalamata olives, and fresh basil.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to create the vegan balsamic vinaigrette. Drizzle over the salad and toss gently.
For the non-vegan version, sprinkle crumbled feta cheese on top of the salad.
Serve and enjoy your Vegan Roasted Vegetable Salad!
