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Before you jump to Roasted Vegetable Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is today a lot more popular than in the past and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, most people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. It is possible, though, to make several small changes that can start to make a good impact on our day-to-day eating habits.
To see results, it is definitely not essential to drastically modify your eating habits. Even more important than wholly modifying your diet is simply substituting healthy eating choices whenever you can. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.
As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to roasted vegetable salad recipe. To make roasted vegetable salad you need 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Roasted Vegetable Salad:
- Use 1 bag Brussels sprouts, halved
- Take 3 sweet potatoes, peeled and medium diced
- You need 1/2 large purple onion, thin sliced
- Prepare 1/4 cup olive oil
- Get 1 tsp dried oregano
- Prepare 1 tsp dried thyme
- Provide 1/2 tsp paprika
- Use Salt & pepper
- Take 1 cup leftover roasted green beans and red peppers, rough cut
- Take 2 stalks celery with leaves, thin sliced
- Prepare @ 12 small red potatoes boiled, cooled and halved
- Take 1/2 cup crumbled feta cheese
- Prepare 1/2 cup dried cranberries
- Get 1 cup raw baby spinach
- You need 1/2-3/4 cup white balsamic vinaigrette
Steps to make Roasted Vegetable Salad:
- Prep Brussels sprouts, sweet potatoes and red onion. Spread on baking sheet. Drizzle with olive oil and sprinkle the spices and salt & pepper over veggies. Toss and then roast in 425 degrees preheated oven for about 20 minutes or until done and turning brown. Remove and set aside to cool.
- In large bowl add all the other ingredients except dressing. Once roasted veggies are cooled add them to the bowl.
- Just before serving pour dressing over veggies and toss to combine.
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