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Vegan Summer Harvest Salad

Vegan Summer Harvest Salad
Scale

Ingredients

Instructions

  1. Preheat your oven to 425. Coat your asparagus, broccoli, green beans, pepper, and potatoes with olive oil, salt and pepper. Roast for 30 minutes, checking every 10 and pulling out the different veggies as they start to turn golden brown. 
  2. Toss with the remaining veggies. Use my favorite balsamic vinaigrette with a teaspoon of honey. 

Keywords: Vegan Summer Harvest Salad

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