Harvest Salad
April 20, 2022
: 4
: 15 min
: 30 min
: 45 min
: Easy!
Who doesn't love a good salad? Especially a Harvest Salad! Full of healthy greens, colorful vegetables and addictive dressing, this salad is satiating and nourishing. We use Garlic Expressions Vinaigrette Salad Dressing but obviously use your favorite. Choose hearty vegetables that can withstand higher heats such as carrots, sweet potatoes, and onion. Radish and parsnips are delicious too! The possibilities are endless. Nothing screams Harvest Salad like eating this in the fall with seasonal pickings but we suggest enjoying this all year!
Ingredients
- 6-8 cups mixed salad greens
- 1 large sweet potato
- 1 green bell pepper
- 2 medium zucchini
- 1 lb Brussels sprouts
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tbsp smoked paprika
- 1 tbsp herbs de provence
- salt and pepper to taste
- avocado oil (or other high heat oil)
- 1/2 cup dried edamame
- 1/2 cup unsalted raw cashews
- 1/2cup dried cranberries
- 1/4 cup sunflower seeds
- 3/4 cup Garlic Expressions or homemade dressing
Directions
- Step 1 Preheat oven to 425 degree F.
- Step 2 Cut your vegetables into bite size pieces. Make sure they are relatively similar in size so they bake evenly.
- Step 3 Lightly coat vegetables with avocado oil.
- Step 4 Season with garlic powder, onion powder, herbs de Provence, and smoked paprika. Salt and pepper to taste.
- Step 5 Roast in oven for 15 minutes. After 15 minutes flip the veggies.
- Step 6 Roast for another 10-15 minutes or until fork tender and browning.
- Step 7 Remove from oven and let cool.
- Step 8 To assemble salads, divide the greens, vegetables, edamame, cashews, cranberries and seeds onto four plates. Spoon 3 tbsp of dressing over each and enjoy!