Lemony Roasted Vegetable Salad
By: McCormick Kitchens
Made With:
Key products
Instructions
- Preheat oven to 425˚F. Line a large baking tray with baking paper.
- Place cauliflower, red bell pepper, and pumpkin in a bowl. Drizzle with oil, add Gourmet Garden Zesty Lemon Paste and season well with salt and pepper. Toss to combine.
- Transfer to prepared tray, spreading vegetables to form a single layer. Roast for 20-30 minutes or until vegetables are browned and tender. Cool for 10 minutes.
- Meanwhile combine the dressing ingredients in a screw top jar and shake well. Taste and season with salt and pepper. Set aside.
- Layer spinach, rice, beetroot and roasted vegetables on a serving plate/ bowl. Drizzle salad with dressing and sprinkle with optional mint leaves.
