Project Description
This is a versatile and colorful spring salad! You can use whatever fresh spring vegetables available to you. The bulgur can easily be substituted for whatever grain you have in your pantry, be it quinoa, millet or couscous. Leave the veggies in large chunks and serve family style as shown here or diced the veggies up and toss with the bulgur. Make it your own!
Roasted Spring Veggie Salad
So many wonderful textures and flavors in this dish, from the caramelized vegetables, to the nutty bulgur. I have always been told to eat the rainbow to ensure you get as many vitamins and nutrients as possible – boy does this recipe delivery! The lemon vinaigrette is a clean and refreshing finish to this dish that is best served warm or at room temperature – making it perfect for spring and summer.
STARTING GUIDE
Prep Time: 10 mins
Cooking Time: 25-30 mins
Total Time: 40 mins
Servings: 4-5
INGREDIENTS
1 bunch of asparagus, bottoms trimmed off.
2 large heads of broccoli, leave as much of the stem on as you like and cut the florets in half length wise.
3-4 large carrots, cut in half and then cut in half lengthwise
2 parsnips, cut in half and then in half lengthwise
3 yellow squash, cut into quarter (or whatever squash you can find)
1 cup bulgur
2 cups water
1 teaspoon garlic granules (can be garlic powder too)
5 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 teaspoon of Dijon mustard
pink Himalayan rock salt and black pepper (to taste, you can use whatever kind of salt you have)
GUIDE / INSTRUCTIONS
Preheat oven to 375 degrees and line two large sheet pans with tin foil.
Arrange all the cut veggies on the two sheet pans in a single layer allowing a little space between for air to circulate.
Drizzle the veggies with 2 tablespoons of olive oil and season with garlic granules, salt and pepper.
Bake the veggies on two separate racks of the oven for approximately 25-30 minutes till golden brown and tender
While the veggies are baking, combine the bulgur and 2 cups of water in a medium saucepan, bring to a boil, cover and reduce heat to simmer. Cook till tender – approximately 12 minutes. Drain off any excess liquid and fluff with a fork.
Lastly, make the vinaigrette by adding the lemon juice, dijon mustard and remaining 3 tablespoons of extra virgin olive oil to a small bowl, whisk to combine.
To serve, spread the bulgur out on a platter or large plate, arrange the veggies on top of the bulgur and pour over the dressing. Best served lukewarm or room temperature.
TIPS & TRICKS FOR THIS RECIPE:
– This is a dish that gets better with time, so you can make it a day ahead, refrigerate and allow to come to room temperature when ready to serve.
– You want to keep the veggies in a single layer on the sheet tray with enough space between them for air to circulate. This is will allow optimal caramelization (yummy flavor) and so the veggies don’t just steam.
– Jazz up the vinaigrette by adding some fresh herbs, a flavored olive oil or grainy mustard.
– Use whatever fresh veggies you can get your hands on! This can be made at any time of the year with seasonally available veg 🙂
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