Roasted Vegetable Salad

Roasted vegetables piled high

Listen, I love a good steak or a perfect roast chicken. But, we all need to eat more plants. I start my day with a glass of greens from Athletic Greens and it’s the only supplement I take. But, I make a point of eating my veggies throughout the day too. For me, variety is key. I can’t eat the same vegetables prepared the same way. And, I need some kind of sauce because who doesn’t love a sauce?! And don’t be afraid to have a couple of different sauces at once but they do need to harmonize.

Every week I roast a huge batch of veggies to keep me stocked for a few days. They end up on various dishes whether it’s salads, savory oats, or my daughter’s lunch; they’re building blocks and super versatile! This is a perfect meal-prep step because then you can add in whatever else you’d like to build your meals.

This salad had some components and flavor combinations that were fun to play with. First, I massaged the kale with a splash of olive oil and a sprinkle of salt. You do really need to get in there and work every piece but it only takes a couple of minutes then let it hang out. I sliced some baby tomatoes & half a clove of garlic, and tossed it with basil, balsamic vinegar, olive oil, salt & pepper. Every so often I gave it a little stir. I made hummus using Zahav’s/Michael Solomonov’s recipe. It’s the BEST and so easy. Once I was ready to assemble the salad I warmed up a 1/2 cup of rice then tossed the tomato mixture in. Sounds weird, tastes awesome. I had a creamy balsamic dressing that I used to dress the already massed kale then starting piling on the goodies.

The roasted veggies were sweet potatoes, parsnips, carrots, romanesco, and radishes (yes, you can roast radishes!). I added a giant dollop of hummus, splashed some olive oil on top along with some piment d’espelette, and fresh dill & mint.

Roasted Vegetables

Pre-heat oven to 425

Start peeling & chopping your veggies. Try to get them consistent in size so they cook more evenly. I like about 1/2 cut but do what works for you.

I toss everything in olive oil, garlic salt, and pepper. Make sure with vegetables like broccoli, cauliflower, and romanesco you coat them really well with oil otherwise they will taste ashy and no one wants that.

Spread your veggies on sheet pans and make sure there is room between them so they don’t steam.

I roast them for about 20-25 minutes but start checking around 20 minutes.