This Roasted Vegetable Salad is an accidental and fortuitous creation. I had leftover roasted beets and butternut squash and didn’t want to 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.
This salad can be a side dish or main course when served with Farro, rice or Israeli Couscous. You can use Quinoa for Passover if you don’t eat Kitniyot. To make it more filling, you can add some diced Feta or Mozzarella. This is truly a salad that can fill all your menu needs!.
Click on the link to see another recipe for Roasted Butternut Squash.
Prep time: 15 minutes (if using pre-roasted vegetables)
Roasted Vegetable Salad
By Published: February 27, 2022
Yield:
- 6 Servings
Ingredients
- 2 large roasted beets peeled and diced
- 2 cups roasted cubed butternut squash
- 1 large cucumber peeled, seeded and diced
- 1 large Haas avocado peeled, pitted and diced
- 1/2 cup roasted and salted pepitas
Equipment
- 1 medium mixing bowl
Directions
- Mix all the vegetables and pepitas together in mixing bowl. Spoon into a serving dish. Serve at room temperature. I like this salad without any dressing. It has a sweet and mellow flavor. If you want a pop, squirt some fresh lemon juice over it.
