Autumn Roasted Vegetable Salad
Print RecipeAt a Glance:
- Servings:
- 4
Recipe courtesy of the California Olive Committee
Ingredients:
1 (8 oz.) Yam, peeled and diced to 1-inch
1 (6 oz.) Granny smith apple, peeled, cored and diced to 1-inch
1 (6 oz.) Red onion, diced to 1-inch
2 tablespoons Olive oil
salt and pepper to taste
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup California Black Ripe Olives, sliced
2 cups mixed baby greens
1/4 cup chopped toasted cashews
Directions:
In a large mixing bowl, toss yam, apple and red onion with 1 tablespoon of oil. Season with salt and pepper and scatter on one or two roasting pans in an even layer. Bake in a 450°F oven for 20 minutes until golden. Remove from heat and allow to cool for 10 minutes. While cooling, whisk remaining oil, vinegar and mustard into mixing bowl. Toss in California Ripe Olives, baby greens and cooled vegetables. Top with cashews and serve.
In This Recipe:
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Pitted California Ripe Olives
Black olives are bursting with delicious flavor. And—from small to colossal, with pits or without, chopped...
