Bright, satisfying, and flavored with the savory combination of onion, garlic, tomato, red bell pepper, and real McCormick® herbs and spices in our Salt-Free Garden Vegetable Seasoning, this Chopped Roasted Veggie Salad is the perfect option for a flavorful side or hearty entree.
Bright, satisfying, and flavored with the savory combination of onion, garlic, tomato, red bell pepper, and real McCormick® herbs and spices in our Salt-Free Garden Vegetable Seasoning, this Chopped Roasted Veggie Salad is the perfect option for a flavorful side or hearty entree.
Key products
Instructions
Instructions
- For the Roasted Veggies, preheat oven to 450°F. Place butternut squash, onion, and bell pepper in large bowl. Drizzle with olive oil and sprinkle with Seasoning; toss to coat evenly. Spread in even layer on large foil-lined sheet pan.
- Roast 18 to 22 minutes or until almost tender. Remove from oven and allow to cool.
- Meanwhile, for the Farro, mix farro, stock and salt in medium saucepan. Bring to boil; reduce heat. Cover and simmer 35 minutes or until tender. Drain well. Stir in olive oil. Set aside.
- To assemble the Salad, whisk vinegar, mustard, mayo and Seasoning in large bowl. Gradually add olive oil, whisking constantly until well blended. Add arugula, radicchio, farro and roasted veggies to bowl with dressing, tossing to coat well. Sprinkle with goat cheese to serve.
