How To Make Warm Curry Roasted Vegetable Salad
A dish of roasted vegetable salad made in a sheet pan filled with sweet potatoes, bell peppers, and broccoli. Tossed in a honey curry vinaigrette.
Serves:
Ingredients
- olive oil spray
- 1½lbssweet potato,peeled and diced, ½-inch cubes
- 2red bell peppers,cut 1-inch cubes
- 1large red onion,quartered and halved
- 2tbspolive oil
- 1½tbspapple cider vinegar
- 1tspcumin
- 1tspcurry powder
- 4cupsbroccoli florets
- ½tspkosher salt
For the salad dressing:
- 2tbspolive oil
- 1½tbspapple cider vinegar
- 1tbsphoney
- 1tspkosher salt
- 1tspcumin
- 1tspcurry powder
Instructions
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Preheat the oven to 400 degrees F. Spray a large sheet pan with oil.
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Mix the sweet potato, red pepper, and onion with oil, vinegar, cumin, curry powder, and salt. Toss well.
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Transfer to the prepared sheet pan. Bake for about 20 minutes, tossing halfway until the vegetables begin to soften.
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Add the broccoli (spritz it with olive oil) and cook for about 15 to 18 more minutes until the sweet potatoes are browned and tender.
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While the vegetables are cooking, mix the salad dressing together in a large bowl.
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Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.
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Divide equally between 4 bowls.
Nutrition
- Calories: 384.22kcal
- Fat: 18.92g
- Saturated Fat: 2.62g
- Monounsaturated Fat: 13.39g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 50.49g
- Fiber: 7.64g
- Sugar: 15.61g
- Protein: 6.13g
- Sodium: 825.53mg
- Calcium: 114.64mg
- Potassium: 1025.96mg
- Iron: 3.04mg
- Vitamin A: 1406.59µg
- Vitamin C: 149.12mg
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