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Roasted Vegetable Salad with Shallot Vinaigrette
This roasted vegetable salad with shallot vinaigrette is super easy, loaded with nutrients, awesome crunchy and creamy textures, and incredible flavor.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Ingredients
salad:
- 1 pound asparagus spears, cut into 1 ½-inch pieces
- 12 ounces frozen artichoke hearts, thawed (about 2 ½ cups)
- 3 Roma tomatoes, sliced ½ inch thick
- 2 tablespoons melted virgin coconut oil
- Celtic sea salt, to taste
- 2 heads romaine lettuce, chopped
- 1 roasted red bell pepper, chopped
- 1 ripe avocado, pitted and chopped
shallot vinaigrette:
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon finely minced shallot
- 2 tablespoons pure maple syrup
- 1/3 cup extra-virgin olive oil
- 2 tablespoons filtered water
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
Instructions
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Preheat the oven to 350ºF and line two rimmed baking sheets with parchment paper.
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Combine the asparagus, artichoke hearts, and sliced tomatoes in a large bowl and toss with the melted coconut oil. Arrange the vegetables in a single layer on the lined baking sheets, sprinkle with sea salt, and roast in the oven until tender, about 30 minutes. Remove from the oven and allow the vegetables to cool slightly.
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To prepare the vinaigrette, combine the vinaigrette ingredients in a high-speed blender and blend until completely smooth. Set aside.
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Place the chopped romaine in a large serving bowl and top with the warm roasted vegetables, roasted pepper, and chopped avocado. Pour the dressing over the top and toss well to coat. Serve immediately.
Recipe Notes
Recipe from Everyday Detox, by Megan Gilmore, copyright © 2015, published byTen Speed Press, an imprint of Penguin Random House LLC.
Photo by Trent Lanz; styling by Alicia Buszczak