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Roasted Veggie Salad
Roasted Veggie Salad

Before you jump to Roasted Veggie Salad recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

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Put together a trail mixout of different seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to boost your mood. This is because these foods are rich in magnesium, which helps to boost your production of serotonin. Serotonin is a feel-good chemical that dictates to the brain how to feel at any given moment. The higher your serotonin levels, the more pleasant you will feel. Not just that but nuts, particularly, are a great protein source.

As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to roasted veggie salad recipe. To make roasted veggie salad you need 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Roasted Veggie Salad:
  1. Prepare Roasted vegetables
  2. Get 1 sweet potato (about 350 grams)
  3. Provide 1 red bell pepper
  4. Use 1 broccoli
  5. Prepare 2 tbsp olive oil
  6. You need Pinch salt
  7. You need Dressing
  8. Get 1/4 cup olive oil
  9. Prepare 1 tbsp balsamic vinegar
  10. Take 1 tbsp lime juice
  11. Provide Half tsp honey or maple syrop
  12. Take 1 clove garlic
  13. Provide Pinch salt
  14. Take Salad
  15. Provide 4 cups arugula
  16. Use Half cup crumbled feta (optional)
  17. Take 1/3 cup sun-dried tomatoes
  18. Use 1 avocado
Steps to make Roasted Veggie Salad:
  1. Preheat the oven to 425F/215C.
  2. Peel the sweet potato and cut into cubes. Cut the bell pepper into small squares. Combine them together, drizzle with 1 tbsp of olive oil, add a pinch of salt and toss until evenly coated. Arrange in a single layer on a baking sheet.
  3. Cut the broccoli into bite-size florets/pieces. Toss with 1 tbsp of of olive oil. Arrange in a single layer on a baking sheet and sprinkle with salt.
  4. Place the broccoli in the oven on the upper rack and the sweet potatoes & bell peppers on the middle rack. Roast until they are tender and caramelised on the edges (the broccoli will take about 20min, sweet potato & bell pepper about 40 minutes).
  5. To prepare the dressing, in a small bowl combine the olive oil, balsamic vinegar, lime juice, maple syrup (or honey), garlic and salt. Whisk until blended. Set aside.
  6. In a large bowl, combine the roasted veggies with arugula, feta and sun-dried tomatoes.
  7. When ready to serve, add the dressing, dice the avocado and add it to the bowl, then toss a few times.

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