Top your mixed baby greens with warm, roasted vegetables and lentils for a seriously satisfying roasted root vegetable salad. This is a great way to use up those leftover roasted potatoes and carrots from the holidays.
How To Make This Recipe
We start by pouring mixed baby greens into a large mixing bowl. We then lightly toss the tender leaves with a little seasoning. Be sure these greens are completely dry before beginning as you’ll want to coat these greens ever-so-lightly with salt.
Next, we drizzle some of our vinaigrette onto the greens and gently toss the leaves. We like to taste the vinaigrette before we dress the salad. That way, we have a sense of exactly how much to put on. And, we’ll adjust the flavor of the vinaigrette as needed.
We’ll gently mix these greens until the dressing is distributed evenly throughout and sample before adding more to taste. Once our salad greens are lightly dressed, we place them into a serving bowl.
Now, we’re ready to top that salad. First, we add the lentils. We typically keep a can of organic brown lentils on hand for quick salads like this. But, you can also use freshly prepared lentils. Then, we add our warmed roasted root vegetables. From there, we sprinkle on roasted pepitas for crunch.
We also love to garnish this hearty salad a little tofu feta or soy parmesan. But, this step isn’t required as the roasted root vegetable salad holds up quite well without it.
More salad recipes:
- Roasted Broccoli, Chickpea & Kale Salad
- Thyme-Marinated Tomato Salad
- Orange Arugula Salad
- Vegetable Antipasto Salad
Recipe Card for Roasted Root Vegetable Salad
Here’s the recipe card for roasted root vegetable salad. Print, share or save!
Roasted Root Vegetable Salad
Equipment
- Tongs
Ingredients
- 4 cups baby mixed greens
- 4 tablespoons vinaigrette of choice or to taste
- 1 cup roasted root vegetables
- 1/2 cup brown lentils cooked
- 1/2 cup tofu feta optional, see recipe
- 2 tablespoons pepitas toasted, optional
- Salt and black pepper to taste
Instructions
- Pour mixed baby greens into a large bowl and season with salt and pepper to taste.
- Add vinaigrette and gently toss using your hands or tongs.
- Place salad greens in a serving bowl. Top first with lentils and then add warmed roasted root vegetables.
- Garnish with tofu feta, pepitas and/or fresh cracked black pepper to taste.
