Roast Vegetable Salad. How Long Does Roast Vegetable Salad Last? This cold roast vegetable salad recipe stores incredibly well, because there are no greens to go bad. The only exception is fresh basil, so just add that in right before serving.

Use whatever you have on hand or whatever needs to be used up. I used potatoes, sweet potatoes, zucchini, carrot and red pepper. Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful. You can have Roast Vegetable Salad using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Roast Vegetable Salad

You need 1 of small sweet potato (golden).
It's 1 of small sweet potato (purple).
It's 1 of small beetroot.
You need 1 handful of cherry tomatoes.
You need 1 clove of garlic.
Prepare 200 g of feta cheese.
It's 1 handful of walnuts.
You need of Baby spinach & roquette.
It's of Balsamic vinegar/olive oil.

Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Line two large oven trays with baking paper.

Roast Vegetable Salad step by step

Roast potato, beetroot, garlic and tomatoes at ~180°C for about 20 mins.
Place roast vegetables on bed of spinach and roquette, top with crumbled feta and walnuts and dress with balsamic vinegar and olive oil.

Divide pumpkin, kumara, carrots, capsicum and onion between trays. Brush with oil; sprinkle with sea salt. Store in separate airtight containers in the refrigerator and bring the vegetables to room temperature before using. This Roasted Vegetable Winter Salad is a salad for people that think salads aren't filling or they think they are boring. It's the s alad for people that think they don't like salads!