This Roasted Vegetable Salad is an accidental and fortuitous creation. I had leftover roasted beets and butternut squash and didn’t want serve them the same way the next day. I had roasted the squash with just a little salt, pepper and olive oil; and the beets in their skins. The orange squash and red beets looked strikingly beautiful together. Into my fridge I went and pulled out a large cucumber for freshness and an avocado for creaminess. Roasted and salted pepitas rounded out the flavors and added crunch. Voila-a Roasted Vegetable Salad. Click on the link to see another recipe for Roasted Butternut Squash.
Hint: Make some Farro or brown rice and either mix it into the salad or serve the salad on top of a mound of it. Use quinoa during Passover. Add pomegranate arils for Rosh Hashana.
Prep time: 15 minutes (if using pre-roasted vegetables)
