Roasted Vegetable Salad
This easy vegetarian Roasted Vegetable Salad recipe makes for a healthy lunch or dinner. Roasted vegetables combine with edamame to create an entree salad that is sure to please!
Carrots, Edamame, Goddess, Potatoes, Roasted, Sesame
Large Sheet Pan
Waxy Potatoes, Cubed
(About 5 Cups)
Peeled and Cubed Carrots
Extra Virgin Olive Oil
Package of Frozen, Peeled Edamame, Thawed
Sesame Goddess Dressing
Preheat oven to 425°. Line a large baking sheet with parchment paper.
Add the potatoes and carrots to the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss together until well coated. Spread the vegetables evenly across the baking sheet.
Bake in the preheated oven for 30 minutes, or until the vegetables are tender.
Combine the roasted vegetables with the edamame and goddess dressing in a large bowl. Stir until all of the ingredients are well mixed. Taste for salt and pepper and adjust as necessary.
Serve warm, room temperature, or cold.