Recipe: Roasted Veggie Salad with Maple-Balsamic Dressing

Author: Allie, Hamama Happiness Manager

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Makes: 6 Side Salads or 2 Main Dish Salads

Salad is usually more of a go-to meal in the warmer months of spring and summer, but by adding roasted seasonal vegetables and a maple-balsamic vinaigrette, you will crave salad year-round! The roasted veggies in this salad can be switched up - try using roasted brussels sprouts, carrots or zucchini! I love adding crispy seasoned chickpeas on top for crunch (and added protein) too!

• 1 bell pepper, chopped
• 1 large sweet potato, sliced into discs or diced
• ¼ cup red onion, sliced thinly
• 1 avocado, diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 acorn or delicata squash, sliced thinly into half rings
• About 6 cups spring mix / kale / arugula / romaine / cabbage or a mix
• ¼ cup feta cheese
• Thai curry seasoning (or sub with your favorite seasoning)
• Smoked paprika
• Cayenne pepper (optional)
• Garlic powder

• Salt and Pepper to taste
• Hamama olive oil, for coating the veggies
• Roasted seasoned chickpeas or toasted nuts (optional)
• Hamama microgreens (I chose radish) 

• ⅔ cup Hamama olive oil

• ⅓ cup Hamama barrel-aged balsamic vinegar

• 2 tablespoons pure maple syrup

• 2 tsp Dijon mustard

• 1 clove garlic, smashed

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 teaspoon fresh thyme, finely chopped (optional)

• 1 teaspoon fresh rosemary, finely chopped (optional)

Place vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running. Stir in the chopped herbs if using.

1. Preheat oven to 400ºF.
2. Combine all of the vegetables that you are roasting (sweet potato, squash, broccoli, cauliflower) in a large bowl and stir.
3. Stir in salt, pepper, seasonings and olive oil.
4. Spread vegetables on a baking sheet and bake for about 30-40 minutes or until tender and golden brown.

5. Prepare the maple-balsamic dressing while the veggies roast.

6. In a large bowl, add your greens of choice. Top with roasted vegetables, avocado slices, red pepper slices & feta cheese. Finish with Hamama microgreens, crispy chickpeas or toasted nuts, and prepared dressing. Season with salt and pepper to taste. Enjoy!