Cranberry Roast Vegetable Salad
Winter Warmer Recipe: Cranberry Roast Vegetable Salad
Feeling the cold? Brighten up your winter meals with this vibrant and healthy salad recipe that will wake up your taste buds! This Nibblish Cranberry Roast Vege Salad is a delightful combination of roast vegetables, tangy Nibblish cranberries, and creamy feta cheese. Packed with flavour and texture, this salad is incredibly easy to prepare, making it a perfect lunch option or side dish to your dinner spread. Let’s cook!
- Assorted vegetables of your choice (e.g., pumpkin, kumara, bell peppers, zucchini, eggplant, potatoes, cherry tomatoes)
- Italian herb seasoning
- Lettuce leave mix
- Nibblish Gently Baked Cranberries
- Crumbled feta cheese
- Salt and cracked pepper to taste
1. Roast the Vegetables:
Preheat your oven to 200°C. While the oven is heating, wash and chop your chosen vegetables into bite-sized pieces. Place the vegetables on a baking sheet and drizzle with olive oil. Sprinkle Italian herb seasoning generously over the vegetables, ensuring they are evenly coated. Roast the vegetables in the preheated oven for approximately 20-25 minutes or until they are tender and slightly caramelized. Once done, remove from the oven and let them cool.
2. Assembling the Salad:
Grab a large salad bowl and line it with fresh lettuce leaves, creating a bed of greens. Next, add the roasted vegetables onto the lettuce. Sprinkle the cranberries generously over the vegetables, adding a burst of sweetness and tanginess to the salad. Finally, crumble some feta cheese on top, which will contribute a creamy and salty element to the dish.
To bring out the flavors even more, add a pinch of salt and cracked pepper to taste.
4. Final Touches:
Gently toss all the ingredients together, ensuring that the lettuce is evenly coated with the flavors of the roasted vegetables, cranberries, and feta cheese. Serve immediately.
Recipe includes Gently Baked Cranberries. Click the product to shop: