Roasted Candy Potato & Veggie Salad
After a busy day spent writing at my desk, I wish to create easy, wholesome and scrumptious recipes for dinner. The inspiration for this delectable salad was leftovers with the important thing crunchy components being leftover candy potatoes that I roasted with garbanzo beans and seasonings. I then added in another staples present in my kitchen cupboards and fridge. The end result—YUMMY! This recipe is a keeper. Take pleasure in it as a meal or along with your favourite fish or meat.
Roasted Candy Potato & Veggie Salad
Components
- 5 c. Butter lettuce
- 1/3 c. evenly salted pistachio nuts (meat solely)
- 1/4 c. golden raisins (or dried cranberries)
- 1 c. cooked pink beets (sliced or in halves)
- 2 candy potatoes
- 1 can garbanzo beans, drained
- 1 c. recent arugula
- 1/4 c. recent mint (chopped)
- 2 avocados (peeled and sliced)
- 1/2 c. goat cheese crumbles (vegan or common)
- 1 lemon
- sea salt and lemon pepper (to style)
- 1 1/2 T. Herbes de Provence
- olive oil
Directions
Roasted Candy Potatoes and Garbanzo Beans
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Preheat oven to 425 Levels F
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Peel and reduce candy potatoes into cubes
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Add candy potatoes and garbanzo beans right into a bowl and toss with2 T. olive oil, garlic salt and powder, and Herbes de Provence.
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Place candy potatoes and garbanzo bean combine onto a cookie sheet (greased or sprayed with olive oil) and roast within the oven till evenly golden (roughly 20-Half-hour). Let combine cool on the stovetop.
To Plate (in a big bowl or particular person bowls)
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Add butter lettuce, pistachios, raisins, beets, roastedsweet potatoes and garbanzo beans, arugula, mint, avocado slices, and goatcheese crumbles.
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Squeeze the juice of a lemon over the salad.
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Add salt and pepper to style. Combine.
Notes
