Roasted Vegetable Salad - Recipe from Price Chopper
Roasted Vegetable Salad
Savor the vibrant flavors of this Roasted Vegetable Salad, perfect for any season! Found in our 2024 Holiday Gatherings Magazine.
Savor the vibrant flavors of this Roasted Vegetable Salad, perfect for any season! Found in our 2024 Holiday Gatherings Magazine.
- Preheat oven to 425°; line rimmed baking pan with nonstick aluminum foil. Wrap each beet in aluminum foil; place directly on oven rack and roast 1 hour or until tender. Cool beets 20 minutes; remove foil. Carefully peel beets; cut into 1-inch pieces.
- In large bowl, toss squash and 1 tablespoon oil; spread in singer layer on prepared pan and roast 15 minutes.
- In same large bowl, toss Brussels sprouts, onion and 1 tablespoon oil; stir into butternut squash mixture on pan and roast 15 minutes.
- Stir kale, cranberries, salt and pepper into vegetable mixture on pan; roast 5 minutes or until vegetables are tender and kale wilts.
- In second large bowl, whisk lemon juice, honey and remaining 1 tablespoon oil; fold in beets and vegetable mixture. Makes about 8 cups.
- Serve salad sprinkled with cheese and walnuts.
