Herb Roasted Vegetable Fall Salad

Fill me with gladness.


This delicious Sunday cook up is a perfect and super easy way to double up and keep in the fridge for a delicious lunch in the week or even perfectly fitting a week night leftovers night!

​Great time saving, convenient healthy, tasty eating! 

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What You Need:

• 3 cups wholemeal bread or about 8 slices 
• 1/4 cup olive oil
• rosemary sprigs 1 to 2 - stems removed
• pinch of black Pepper
• pinch of sea salt
• 1/3 cup whole hazelnuts (skin off optional)

For the herb roasted vegetables: 

• 1/4 to 1/3 cup olive oil
• 1/4 tsp or so sea salt
• pinch of pepper
• 1 large garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 sprigs of rosemary (just leaves, stems removed)
• 1.5 cup chopped brussels sprouts (shavings or chopped)
• 3 tbsp chopped shallots
• 2 cups peeled orange kumara - thinly cut 
• 1 large yellow carrot - chopped
• 1 beet sliced thin

Extras:

• 3-4 cups leafy greens (Kales, Swiss Chard, spinach)
• 1/2 cup pomegranate seeds (optional)
• fresh oregano (optional) to garnish
• lemon slices to garnish

What to Do:

1. Preheat oven to 180C.
2. Line a baking sheet with parchment paper. Set aside.
3. Next toss your bread with 1/4 cup olive oil, 1 or 2 sprigs of rosemary (stems removed) and a pinch of salt and pepper. You will want to make sure the bread is thoroughly coated (soaked) with the oil. Spread it out on baking sheet with hazelnuts.
4. Toast in oven for 10-12 minutes. Remove and set aside.
5. Turn up the oven to 180C.
6. In a small bowl, whisk together 1/4 to 1/3 cup olive oil, 1/4 tsp of so sea salt, pinch of pepper, 1 minced garlic clove ,1 tbsp lemon juice, 1 tbsp maple syrup, and 2 sprigs of Rosemary (just leaves, stems removed).
7. In another large bowl. Place all your prepared vegetables; carrots, Brussel sprouts, beets, sweet potatoes and shallot. These should already be chopped and/or sliced as mentioned in ingredients. Add your oil/maple/herb mix to your vegetables and toss together, coating.
8. Lay your vegetables flat on a lined baking sheet or roasting pan.
9. Place in oven for 10 minutes. After 10 minutes, remove from oven, toss the vegetables again on the baking sheet, then place back in the oven for an additional 8-10 minutes or until vegetables are cooked through. (see notes)
10. Remove and set aside.
11. Next layer your salad. In a large bow, place you leafy greens, then add your roasted vegetables and toasted bread plus hazelnuts. Toss if desired or keep layered.
12. Salt and pepper to taste.

OPTIONAL - Splash the salad with a small amount of of balsamic vinegar or red wine vinegar and any extras you desire.

inspired by cottercrunch

​Enjoy!