ROASTED VEGETABLE SALAD

This cumin roasted vegetable salad was inspired by a similar salad I had visiting my mom and trying her new favorite restaurant in Sacramento. I love trying new, local restaurants (at home and when I'm traveling) and then trying to recreate my favorite flavor combos once I get home.

Course Salad

Cuisine American

Keyword salad, side dish, side dishes, sides, vegan, vegetables, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 564kcal

Author Luci Petlack

Ingredients

4 medium carrots sliced into spears/halves (heirloom carrots used here)
1 medium red orange, or yellow bell pepper, chopped
1 Tablespoon olive oil
¼ teaspoon salt
1 teaspoon cumin
1 teaspoon dried oregano
cherry tomatoes
1 avocado
¼ Cup roasted salted pepita seeds
¼ Cup dried cranberries
cilantro
4-6 Cups lettuce/chopped kale salad mix

dressing

2 Tablespoons olive oil
2 teaspoons lime juice approx. 2 small limes
¼ teaspoon salt
¼ teaspoon coriander
fresh ground pepper to taste

Instructions

Preheat oven to 400 degrees.
Combine carrots, peppers, olive oil, salt, cumin, and oregano. Roast 30-35 minutes until tender. With ten minutes remaining, add cherry tomatoes to roasting pan.
Meanwhile, slice avocado and combine dressing ingredients. Toss lettuce/kale mix with salad dressing. Place in bowls.
Top salad with roasted carrots, peppers, and cherry tomatoes. Top with avocado slices, seeds, dried cranberries, and cilantro.

Notes

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