Roasted Vegetable Salad Recipe. Easy & Quick BUTTERNUT SQUASH SALAD. Recipe from Always Yummy!

With winter come we are more and more about eating some hot and hearty meal for dinner – this salad seems tailor-made for it. It is filled with warm, nourishing, baked vegetables that you can choose to your taste and also with fresh crispy lettuce leaves, it is seasoned with a special flavored dressing and white cheese crumbs. This lunch or dinner dish may be called not just chic but perfect! Definitely this salad has all chances to become your favourite one.

• potato – 10 oz /300 g (mini preferable)
• pumpkin – 9 oz /250 g
• red onion – 5 oz /150 g
• carrot – 5 oz /150 g
• cauliflower – 10 oz /300 g
• leaf lettuce – 3,5 oz /100 g
• white cheese (brynza) – 2,5 oz /70 g
• olive oil – 4 tbsp
• balsamic vinegar – 2 tbsp
• honey – 1 tbsp
• garlic – 3 cloves
• fresh basil – 2 tbsp
• fresh cilantro – 2 tbsp
• fresh parsley – 2 tbsp
• ground black pepper – 1/2 tsp
• salt – 1 tsp

You will need:
• salad bowl
• bowl
• carving board
• baking tray
• oven
• parchment paper


1. Cut the pumpkin into medium dices, carrot into rings, divide the cauliflower into florets, cut the potato into 4 pieces, onion into feathers and lay all into a deep bowl, add 1 tbsp of olive oil and ½ tsp of salt and mix.
2. Lay a sheet of parchment paper into baking tray and make a layer of vegetables.
3. Preheat oven to 350°F /180°C and bake the vegetables for 30 minutes until readiness.
4. Pour 3 tbsp of olive oil and balsamic vinegar into a bowl, add 1/2 tsp of salt and ground black pepper each, honey, chopped garlic and stir.
5. Mix lettuce leaves and chopped fresh parsley, cilantro and basil in a salad bowl, add the baked vegetables and dressing and mix carefully.
6. Sprinkle with the crumbled white cheese.
7. Serve your baked vegetables salad right off to the table.

1. You can choose any vegetables to taste. Add sweet potato batata, broccoli, bell pepper, etc.


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