ROASTED VEGGIE HARVEST SALAD

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When Autumn finally arrives I start feeling relaxed and cozy inside. It’s the time to drink your favorite warm drinks, read a novel, go for walks in the parks, and prepare for sweater weather.

Wearing sweaters alone is a reason to love fall! I have always liked the transition from summer to fall because you are able to see nature transform before your very eyes.

I live in Florida and we have an abundance of pine and palm trees and I do mean everywhere, so I’m unable to witness the total transformation of fall.

But the one tree in my neighborhood that is not a pine-tree gives me the feeling of fall because its an old oak. And when the leaves start turning from green to browns, oranges and reds I know Autumn is right around the corner. The leaves will start falling and the wind blows the leaves all around the neighborhood. 


When Autumn is here it’s time for cooking! I have come to appreciate cooking and trying different foods now that I’m a plant based eater. 

So this Autumn I plan on eating lots and lots of salads topped with roasted veggies, nuts, dried fruits, avocado and anything else I can pile on top.

This salad recipe is very simple because most of the ingredients are what is in season at the grocery store. And if you are life me you go bananas on buying anything that looks like fall. Other items you should already have in your kitchen. 

You can customize the salad to your dietary needs and just have fun with it. So all you really need is your favorite greens and top it will anything you like. For this salad recipe I used a mixture of spring green mix and spinach.

First I start by getting my veggies roasted because they are the star of the salad. I used butternut squash, brussel sprouts, and asparagus. Any roasting vegetable is fine. This is just what I like. 

On a foil lined baking pan I coated the veggies with olive oil, garlic, sage, and rosemary. And seasoned with kosher salt and pepper. That’s it!

I preheated the oven at 450 degrees. Leave the veggies to roast for about 20 to 30 minutes depending on your oven.

After the veggies have roasted I take them out to cool because I don’t want the hot veggies to wilt my greens. While they are cooling you have a choice of using a store bought dressing or make your own. 

I normally use a store bought for the convenience, but making your own  dressing is okay too!

Now for the fun part. I love the saying “eat with your eyes” and this salad looks vibrant and taste delicious. I topped my salad with walnuts, pecans,  and dried cranberries.

This salad has become a staple in my home because I can make a big bowl of it and everyone can enjoy. Nothing says fall like roasted veggies! What do you enjoying eating during the fall months? Leave a comment below! 

Get inspired and start cooking. 

Stay beautiful!

xox,

Teniqua 

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