Good afternoon everyone,
I love dried cranberries and I’ll use them in almost anything and especially in a salad. So good, full of Vitamin C and just sweet enough to add a little something special to a dish.
Today I made a roasted vegetable salad with lemon dijon dressing with almonds and dried cranberries. It’s not going to last until my husband arrives for dinner… sorry, babe.
Roasted Vegetable Salad with Lemon Dijon Dressing
1 small head of broccoli
2 or 3 large florets of cauliflower
1/2 small sweet pepper
2 teaspoons olive oil
1/4 cup almonds, slivered or whole
1/4 cup dried cranberries
1 medium shallot, minced finely
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon lemon zest
2 teaspoons honey
Preheat oven to 400F. Line a baking dish with foil, parchment paper or a silicone baking sheet.
Chop broccoli and cauliflower florets into bite sized pieces. Chop pepper into bite sized pieces. Place in baking dish and drizzle with 2 teaspoons olive oil, shaking to coat well. Bake in preheated oven for 45 minutes.
While the vegetables are roasting, prepare the dressing by combining all ingredients well with a whisk.
When vegetables are roasted, transfer to a serving bwl, mix in almonds and cranberries and drizzle dressing over the salad. Mix well. Serve warm.
You can substitute or add any other vegetables suitable for roasting to this salad – zucchini and summer squash both work well, as do various varieties of potato.
Not a fan of almonds? Leave them our or substitute walnuts, cashews or pecans! This salad is versatile as heck!
That’s it! Easy and so delicious!
Until next time,
Peace and love,