Roasted Vegetable Salad Recipe
I'm always ravenous the day after a big meal. I know I shouldn't be, but I am. While I want to reach for the mashed potatoes and pick at the pies, I know that my body needs something light and healthy. So I throw whatever roasted vegetables we have left over into a large bowl with some freshly torn-up lettuce and a drizzle of olive oil. You can really add anything you want to it, especially any left over herbs. It's a great way to keep you satisfied without being stuffed (again).
- Leftover roasted vegetables like carrots, Brussels sprouts, onions, yams, sweet potates or regular potatoes
- 1 head of lettuce, preferably red leaf or Boston
- Extra-virgin olive oil, to taste
- Good-quality salt
- Freshly ground pepper
- Freshly grated Parmigiano-Reggiano (optional)
- Toasted sunflower or pumpkin seeds (optional)*
- Sherry vinegar or fresh lemon juice (optional)
In a large salad bowl, toss in whatever vegetables you have on hand (going lighter on the starchier ones), so that you'll have an even ratio of vegetables to lettuce. Tear up the lettuce with your hands, add the olive oil and season to taste. Add the cheese, if you're using it, and the nuts, and toss to combine. Adjust seasoning as needed, adding a little acid in the form of a vinegar or lemon if necessary.
Note*: To toast seeds, heat a dry skillet over medium-low heat and add the seeds. Swirl them around so they don't get too brown, until you smell the oils that they release when heated. Then remove from heat and allow to cool.