YMCA Roasted Vegetable Green Salad

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YMCA-salad-webServes two as a main or four as a side

I have to dedicate this recipe to my mother, #1 lady and more with a look that stopped several politicians in their tracks when she wanted to say something to them.

I would come home from school as a kid, and yes, I would ask “MUM, what’s for dinner”. Often her answer was “YMCA” “Yesterday’s Muck (meal) Cooked Again” usually served with meat cold cuts and homemade relishes and cheese.

Leftover roasted vegetables served on a bed of fresh seasonal greens, dressed with a nutty oil, lemon juice and a nice sweet balsamic is an everyday winner for me.

Ingredients

3 cups diced leftover roasted vegetables. Sweet potato and pumpkin are my choices

1 medium red onion, cut into 8 wedges

1 medium brown onion, cut into 8 wedges

1 red bell, green or yellow pepper, cut into 1-inch chunks

4 tbsp Brookfarm Macadamia oil or extra-virgin olive oil, divided

1 tsp sea salt, divided

1 tsp pepper, divided

2/3 cup coarsely chopped walnuts

2 tbsp good-quality red wine vinegar

2 to 3 tbsp honey

180g (6 oz) loosely packed mixed seasonal fresh salad greens

Method

Preheat oven to 200C (400F)

In a large bowl toss the onions and bell pepper with 3 tbsp olive oil and 1/2 tsp each salt and pepper.

Spread them over a rimmed baking sheet and roast until tender, about 20 minutes, turning over halfway through the baking time. Add the 3 cups roasted vegetables on the top of them to warm for the last 10 minutes and sprinkle the walnuts over to top.

While this finishing whisk together 1 tbsp of oil, vinegar, honey and the remaining 1/2 tsp each of salt and pepper.

Toss the greens in a large bowl with half of the dressing. Divide among 4 plates.

 

Let the vegetables cool for about 5 minutes then transfer to the large bowl and toss with the remaining dressing. Spoon over the greens and serve warm.

 

Serve as a side with cold cuts, YMCA roasted meats or hot BBQ’d meats.