Saturday, August 23, 2014

Roasted Harvest Salad

     I can't help but start thinking about Fall Harvest and Roasting everything I can get my hands on !!!  I always use carrots in my salads, but thought I would give a little heat to those root veggies and see what happens!!!  Spoiler alert, they were FANTASTIC !!!  Next time you throw together a salad, try adding a few roasted vegetables and enjoy the deeper flavors of Fall  ;)

6 large carrots, cut into julienne pieces
Salt, to taste
Garlic Powder, to taste
1 head of Romaine, chopped
2-3 handfuls of Baby Spinach leaves
3-4 stems of Kale, torn from stalk
5 Green Onions, diced
Red Bell Pepper, chopped
Green Bell Pepper, chopped
Half a Bunch of Cilantro leaves
4-5 Stalks Celery, sliced
Container Champagne Grapes
Fresh Apple, diced
Grilled Chicken, diced
Grilled Salmon, diced
Dried Cranraisin,desired amount
Dried chopped Dates, desired amount
Chopped Almonds

     Cut 5 large carrots into at least 4 pieces each and rub with EVOO, sprinkle lightly with salt and garlic powder.  Roast in foil lined pan at 375 for 30 minutes or til crisp tender.  Layer all the other Salad ingredients in the order that is listed ( unless you feel like living on the edge and being a rebel with out a cause, ... and then you can layer in any order you darn well please ... ;) Top with Roasted Carrots, Salad Dressing of your choice and Enjoy  :)

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