Roasted Vegetable Salad

The BEST Roasted Vegetable Salad! Loaded with a delicious blend of roasted vegetables, shaved parmesan, toasted pine nuts, and lemon vinaigrette... it's a hearty, flavor-packed salad that's so easy to make!

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Prep Time: 20

Cook Time: 20

Servings:

Calories: 246kcal

Author: Cathy Trochelman

Ingredients

Salad

3 cups broccoli florets
3 cups cauliflower florets
1/2 pound brussels sprouts halved
1 sweet potato large, cubed
1 red onion medium
2 ounces parmesan shaved
1/4 cup pine nuts toasted

Vinaigrette

1/4 cup olive oil extra virgin
2 Tablespoon white wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon grated parmesan
1 teaspoon dried oregano
2 cloves fresh garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
1/2 teaspoon pepper

Instructions

Cut the vegetables into 1-inch pieces. Arrange them on 2 large rimmed baking sheets; drizzle each sheet with 1-2 Tablespoons extra virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast at 400° for 15-20 minutes or until tender, stirring halfway through.
While the vegetables are roasting, toast the pine nuts in a small skillet over medium heat. (See full instructions below.)
Combine the olive oil, vinegar, lemon juice, and other ingredients in a small jar. Close the lid and shake well to thoroughly incorporate all ingredients.
Combine the roasted veggies, parmesan, pine nuts, and vinaigrette in a medium bowl. Toss to combine. Garnish with fresh pepper and additional pine nuts as desired.

Nutrition