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Roasted Vegetable Salad With Dried Peach Vinaigrette

Roasted Vegetable Salad With Dried Peach Vinaigrette
Roasted Vegetable Salad With Dried Peach Vinaigrette is a gluten free, whole 30, and vegan side dish. This recipe serves 6. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 136 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have dijon mustard, onions, peach, and a few other ingredients on hand, you can make it.

Instructions

1
Toss together first 3 ingredients in a shallow roasting pan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
Ingredients you will need
PepperPepper
SaltSalt
Equipment you will use
Roasting PanRoasting Pan
2
Bake at 450, stirring occasionally, for 30 to 40 minutes or until tender.
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OvenOven
3
Remove from oven; set aside.
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OvenOven
4
Bring chopped peach and nectar to a boil in a saucepan. Cover, reduce heat, and simmer 5 minutes; let mixture cool.
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NectarNectar
PeachPeach
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Sauce PanSauce Pan
5
Process peach mixture in a food processor or blender until smooth, stopping to scrape down sides.
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PeachPeach
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Food ProcessorFood Processor
BlenderBlender
6
Pour into a bowl; whisk in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, shallot, mustard, lemon juice, and 1 tablespoon oil.
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Lemon JuiceLemon Juice
MustardMustard
ShallotShallot
PepperPepper
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
7
Drizzle roasted vegetables with 1/4 cup peach mixture, and toss gently.
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VegetableVegetable
PeachPeach
8
Drizzle mixed greens with 1/3 cup peach mixture, and toss gently; divide greens among 6 individual plates, and top evenly with roasted vegetables.
Ingredients you will need
GreensGreens
VegetableVegetable
PeachPeach
DifficultyHard
Ready In45 m.
Servings6
Health Score13
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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