Roasted Vegetable Salad with Chimichurri
Serves 415 mins prep30 mins cook
This colorful roasted vegetable salad recipe is absolutely bursting with flavor! Winter vegetables like carrots, butternut squash and potatoes are oven-roasted to perfection before they’re tossed with fresh greens and a zesty chimichurri dressing.
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What you need
Instructions
For the Chimichurri Dressing: Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes. Add the parsley and cilantro to the bowl and stir. Pour over the olive oil and stir again to blend. For the salad: Heat oven to 425 degrees. Combine the squash, sweet potato, carrots and yellow potato on a large rimmed baking sheet. Pour the oil over and add 1/2 teaspoon salt. Toss everything together and roast 20 minutes. Add the red onion to the vegetables and stir the mixture around. Roast an additional 10 minutes or until the vegetables are tender and golden brown. Put the vegetables in a large serving bowl along with the spinach and radicchio. Pour about half the sauce over and toss together. Serve with additional sauce on the side.View original recipe