Roasted Vegetable Salad Wreath

Roasted Vegetable Salad Wreath

Serves: 6

Ingredients:

Preparation:

Preheat oven to 500°F. Fit food processor with multipurpose slicing blade. Using thinnest setting, slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread slices in a thin layer onto large baking sheet. Roast 15–18 minutes or until beginning to brown on bottom. Remove; set aside.

Meanwhile, slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1 tsp olive oil, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange over one half side of large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt, and black pepper. Arrange beets on other half of same baking sheet with carrots and onions. Roast 12–15 minutes or until beginning to brown on bottom. Remove.

For dressing, fit processor with mini bowl and mini multipurpose blade. Add basil, olive oil, lemon juice, vinegar, Dijon mustard, sugar, salt, and black pepper. PULSE until basil is finely chopped.

Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss gently; arrange on serving platter in wreath shape, about 12" in diameter. Serve at room temperature or slightly chilled. Makes 6 servings.

Salad:

  • 1 large zucchini, (about 8 oz)
  • 2 small yellow squash, (about 8 oz)
  • 2 Tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp ground black pepper, divided
  • 4 small carrots (about 8 oz)
  • 1 small red onion, peeled & cut into quarters
  • 1/2 tsp granulated sugar
  • 3–4 small fresh beets, peeled

Dressing:

  • 1/4 cup fresh basil leaves, lightly packed
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

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Recipe provided by KitchenAid