roasted-vegetable-salad-healthy-recipes

One time, I went to one of my favorite healthy restaurants, and the menu had a “warm” salad on it.

I was intrigued.

Warm salad? 

Then again, I wasn’t so sure. Warm salad? I didn’t know if I could be convinced. But they said it had autumn vegetables in it, and that sounded lovely.

So I ordered it.

Enter Arielle’s all-time favorite salad ever.

It quickly became something I ordered every time I went to this restaurant … until they told me that the menu was seasonal, and it was no longer available.

So what does a nutrition coach do in that situation?

Well, she makes the salad herself, of course. And since that day, it has been a staple at our house. It’s fairly simple to make, filling on its own or with a protein, and it tastes delightful.

Over the years, I’ve put my own spin on the restaurant version of this salad, to make it a little more friendly for every stomach, and to change up the tastes a bit.

You can serve this salad warm, or eat the leftovers chilled. You can even freeze it and reheat smaller portions for last-minute meals.

This is just one of many of the simple recipes you can use while following the “Find Your Healthy Balance” Program. To learn more about the program, visit the Program page here. It’s all about finding your own personalized nutrition plan, while developing a healthy relationship with your food.

If you’ve tried so many diets but can never seem to break your eating habits for good, this program is for you.

See what simple recipes like this one can do to make you feel great! Check out the program here.

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Roasted Vegetable Salad with Basil Vinaigrette
Print Recipe
A warm and filling "salad" made with roasted cruciferous vegetables and sweet butternut squash. Served warm or cold, this dish can be paired with meat or fish, or can be eaten alone as a lunch or light dinner. For extra flavor, you may add chopped, dried apricots, or ground pistachios to the finished dish. This dish may be used in all of my programs (do not add nuts for gut-healing program).
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Roasted Vegetable Salad with Basil Vinaigrette
Print Recipe
A warm and filling "salad" made with roasted cruciferous vegetables and sweet butternut squash. Served warm or cold, this dish can be paired with meat or fish, or can be eaten alone as a lunch or light dinner. For extra flavor, you may add chopped, dried apricots, or ground pistachios to the finished dish. This dish may be used in all of my programs (do not add nuts for gut-healing program).
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ingredients
For the Vegetables
For the Basil Vinaigrette
Servings: people
Instructions
  1. Preheat your oven to 450 degrees fahrenheit. Line two baking sheets with aluminum foil.
  2. Chop your broccoli and cauliflower to bite-size pieces, feeling free to use the stems, as well as the florets. Place your broccoli on the baking sheet, drizzle with about 2 tsp oil, and sprinkle with salt and pepper.
  3. Place your cauliflower on the second baking sheet and repeat the same steps with oil and spices.
  4. Place both baking sheets in the oven and roast for 15-20 minutes, rotating halfway through cooking time. Cook until the edges are starting to brown and the vegetables are al dente (a bit crunchy but still slightly cooked through).
  5. Remove from the oven and place both the cauliflower and broccoli in an extra-large mixing bowl.
  6. Take your butternut squash and fennel and place on one baking sheet. Drizzle with about 2 tsp oil and sprinkle with salt and pepper.
  7. Repeat with the brussel sprouts on the second baking sheet. Place in the oven for about 15-20 minutes, rotating the baking sheets halfway through. Cook until the edges are slightly browned and the vegetables are al dente.
  8. Remove from pan and place in extra-large mixing bowl with other vegetables.
  9. Serve warm or cold with vinaigrette mixed in, or with just drizzled with olive oil. Will keep, refrigerated, for up to 5 days. Or, you can freeze and reheat at a later time.
Vinaigrette
  1. Combine all ingredients in a food processor and blend until a paste forms. You can stir the paste into your veggie salad, or you can add more olive oil, 1/2 TBSP at a time, until your desired dressing consistency is reached. Salt to taste. Drizzle onto vegetables and mix thoroughly before serving.
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