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Hey, how has your week been so far? We are a rocking and a rolling over here. Monday was a busy day (it is typically our longest day), and Tuesday just flew by.
A few weeks ago, we picked up dinner at a restaurant called Sauce Pizza & Wine. It is a place I used to frequent but had not been to in at least a few years. We ordered a delicious rosemary potato pizza (potato on pizza is amazing) and a roasted vegetable salad. Both the hubs and I adored the salad, and I knew I had to recreate it at home. The original salad used Brussel sprouts, but in my remake, I used asparagus. I am personally a huge Brussel sprout fan, but the hubs is not, so I wanted to use a vegetable we could both get behind. I also went with pumpkin seeds at the hubs suggestion, instead of walnuts the restaurant used. I think any nut or seed you love would be great here though.
This salad is a delicious, hearty vegan meal that is awesome warm, or cold. The dressing is easy to make and uses only a handful of ingredients. This is also a great meal prep option, as you can make the dressing and roast the veggies in advance. That way, meal assembly can be done in minutes.
Roasted Vegetable Salad
- 1/8 cup apple cider vinegar
- 1/4 cup olive oil
- 1.5 teaspoons whole grain mustard
- .5 teaspoons minced garlic
Directions: Combine all ingredients and mix well. I like to add in a jar and shake, but you could also whisk in a bowl.
- 1 head cauliflower, washed and chopped
- 2 cups (one small) butternut squash, diced
- 1 bunch asparagus, washed and cut
- A drizzle of olive oil
- Salt and pepper
Directions: Preheat oven to 400. Lightly toss veggies in olive oil and season with salt and pepper (I do this right on a baking sheet to avoid additional dishes). Spread in a single layer on a baking sheet and bake for 30-40 minutes, flipping halfway through.
To assemble: Place a bed of salad greens on a plate. Top with roasted vegetables, a sprinkle of pumpkin seeds and dried cranberries. Drizzle with dressing.
Hope you enjoy this salad as much as we have. Let me know if you make it with any customizations, I always love hearing about new flavor combos to try. I personally think a little diced avocado would be great in this salad and will be trying that the next time I make it.
Hope you have a great day!