Roasting is the easiest and most delicious way to get your needed daily dose of vegetables. I’ve roasted butternut squash, sweet potatoes, and cauliflower for quite a few recent family dinners back home and every time I find a new convert who wants my recipe or who brings me the veggies the next time I’m home to whip up another batch. I share how easy it is to roast all vegetables with them and then smile that I’m turning more people into vegetable lovers…
My mom took me to her favorite Mexican restaurant in Downtown Sacramento last week before I flew home. I ordered a pepita salad with grilled shrimp and we savored the deliciousness. I’ve been adding leftover roasted vegetables to my salads for a while now and love the earthier flavor they add. Here I used cumin, probably my favorite seasoning, for a smoky, Mexican flavor. The oregano adds another layer of flavor. Don’t forget to rub the dry herb between your fingers before adding to the veggies. With all this flavor in the veggies and toppings, you can keep the dressing light and simple. You can enjoy this salad with the vegetables warm or cold and you can easily add any protein to this salad to make it a heartier meal!
Prep 10 minutes Cook 30 minutes Total 40 minutes Servings 2 Recipe by Luci Petlack, Luci's Morsels
CUMIN ROASTED VEGETABLE SALAD
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Recipe by Luci Petlack, Luci's Morsels