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a cozy and colorful roasted vegetable salad

Roasted Vegetable Salad with Shallot Vinaigrette

Warm up with this cozy roasted vegetable salad. Purple cauliflower, yam, leeks, and bell peppers, all tossed in a savory shallot vinaigrette.
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Ingredients
  

  • 1 small head purple cauliflower cut into florets
  • 2 leeks cleaned and sliced
  • 1 medium yam diced
  • 1 bell pepper diced
  • olive oil to coat veggies for roasting
  • 2 tsp smoked paprika
  • salt & pepper

Shallot Vinaigrette

  • 1 medium shallot chopped
  • 2 cloves of garlic chopped
  • ⅓ cup olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp white wine vinegar
  • salt & pepper

Instructions
 

  • Preheat oven to 350℉
  • Clean and chop veggies into uniform size. Make sure to cube the yam small since it will be cooking for the same amount of time as the more delicate vegetables.
  • Add veggies to a large roasting pan and coat with olive oil, smoked paprika, salt, and pepper.
  • Roast, stirring occasionally for 45 minutes or until yams are fork tender.

Make the shallot vinaigrette

  • Slice shallot and garlic. The size of the slices do not matter much since we are blending them.
  • In a small pan on medium low heat, cook the shallot and garlic with some olive oil until tender, about 5-7 minutes.
  • Let shallot and garlic cool, then add to blender with the rest of the ingredients.
  • Blend until smooth and creamy.
  • When the veggies are done roasting, coat in the shallot vinaigrette and serve!