November 8th, 2024
Recipes
Sheet Pan Salad with Mustard Vinaigrette
Valentina P
- Difficulty
•
- Time 40"
Sheet pan roasted sweet potatoes, zucchini, and beans tossed with greens and a simple mustard vinaigrette. This easy sheet pan salad is a mix-and-match template recipe, ideal for using whatever odds and ends you have in the fridge.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Salad
- 1 large sweet potato (any variety)
- 1 (15 ounce) can beans, drained and rinsed (such as black or pinto beans)
- 6 ounces quick-cooking vegetable of choice (such as broccolini, sliced mushroom, or asparagus)
- 1 zucchini, sliced
- 2 small handfuls salad greens of choice (such as arugula or spinach)
- 2 tablespoons extra virgin olive oil, divided
- salt and pepper, to taste For the Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Dice the sweet potato into 1 inch pieces.
- Step 2: Toss the sweet potatoes with 1 tablespoon of the olive oil and spread on a large baking sheet. Roast for 15 minutes.
- Step 3: After the 15 minutes, add the beans, zucchini, and vegetable of choice to the baking sheet with the potatoes. Toss everything with the remaining 1 tablespoon of olive oil and season well with salt and pepper. Roast for another 12 to 15 minutes.
- Step 4: Meanwhile, stir together the Vinaigrette in a small bowl or jar. Set aside.
- Serve: Toss the warm roasted vegetables with the arugula and vinaigrette, to taste. Enjoy.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Sheet Pan Salad with Mustard Vinaigrette
PT40M 1 large sweet potato (any variety) 1 (15 ounce) can beans, drained and rinsed (such as black or pinto beans) 6 ounces quick-cooking vegetable of choice (such as broccolini, sliced mushroom, or asparagus) 1 zucchini, sliced 2 small handfuls salad greens of choice (such as arugula or spinach) 2 tablespoons extra virgin olive oil, divided salt and pepper, to taste 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon dijon mustard salt and pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
