Warm Autumnal Roasted Vegetable Salad
This roasted vegetable salad comes together quickly and can be on the table in about 10 minutes. As a time-saver, I often make use of frozen, cooked brown rice that can be found in boxes in the freezer section of many grocers.
Equipment
- half sheet pan or large baking tray
Ingredients
- 6 tablespoons olive oil divided
- ½ yellow onion thinly sliced
- 2 cloves of garlic minced
- 4 yellow or orange carrots cut into 1-inch slices on the bias
- 2 red bell peppers cut into 1-inch chunks
- 1 bag of pre-cooked brown rice usually sold in the freezer section in boxes that contain 3 bags
- 1 bunch of arugula
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- 10 basil leaves cut in chiffonade
Instructions
- Preheat the oven to 400°F. Place the veggies on a large baking tray and drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, or until beginning to soften and brown at the edges. Remove from the oven and set aside to cool slightly.
- Meanwhile heat rice in the microwave according to package directions. Make dressing--whisk honey, Dijon and balsamic vinegar in a small bowl until thoroughly combined. Slowly drizzle in 4 tablespoons of olive oil and whisk until completely incorporated. Add a pinch of salt and pepper and set aside.
- Assemble the salad--Toss the arugula with 1 tablespoon of the dressing and spread on a medium platter. Toss rice with 1 tablespoon of the dressing and spoon on top of arugula. Toss vegetables with the remaining dressing and spoon over the rice and the arugula. Top with basil leaves and taste for seasoning. Serve immediately or at room temperature.
Nutrition
Serving: 1portionCalories: 278kcalCarbohydrates: 22gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 24mgPotassium: 331mgFiber: 3gSugar: 13gVitamin A: 1931IUVitamin C: 86mgCalcium: 41mgIron: 1mg
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