Roasted Vegetable And Wild Rice Salad With Almond-Parsley Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss the vegetables with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
• STEP 3.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
• STEP 4.While the vegetables are roasting, cook the wild rice according to the package instructions. Once cooked, drain any excess water and set aside.
• STEP 5.To make the almond-parsley sauce, combine the almonds, parsley, garlic, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
• STEP 6.In a large bowl, combine the roasted vegetables, cooked wild rice, and almond-parsley sauce. Toss until everything is well coated.
• STEP 7.Serve the salad warm or at room temperature. It can be enjoyed as a main dish or as a side dish with grilled chicken or fish.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be reheated or enjoyed cold.

Cooking Tips

• Feel free to customize the roasted vegetables based on your preferences. You can use a combination of bell peppers, zucchini, eggplant, and cherry tomatoes.
• If you don't have wild rice, you can substitute it with brown rice or quinoa.
• For added flavor, you can sprinkle some crumbled feta cheese or toasted almonds on top of the salad before serving.

Storage and Serving

• This salad is best served warm or at room temperature.
• You can enjoy it as a main dish or as a side dish with grilled chicken or fish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.