Roasted Veggie Harvest Salad

This roasted veggie harvest salad is a simple, yet flavorful dish that's perfect for a weeknight meal. The roasted vegetables are tender and slightly browned, and the vinaigrette is a perfect balance of sweet and tangy. The salad is also a great way to use up any leftover vegetables you have on hand.

This recipe was inspired by a salad I had at a restaurant in New York City. The salad was so delicious, I knew I had to recreate it at home. I experimented with different combinations of vegetables and dressings until I came up with this recipe. I think it's even better than the original!

Prep time: 20 | Cook time: 25 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 lb mixed root vegetables (such as carrots, parsnips, turnips), peeled and cut into bite-sized pieces
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the vegetables with the olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl.
5. When the vegetables are roasted, transfer them to a large salad bowl and toss with the vinaigrette.
6. Serve immediately or refrigerate for later.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The vinaigrette is a perfect balance of sweet and tangy.
• The salad is a great way to use up any leftover vegetables you have on hand.