Roasted Veg Salad

Roasted Veg Salad

Often life’s never-ending  busyness is a blur, and when you finally get home to cook dinner, it seems daunting. One of our favorite perks of the Walnut Burger is how easy and versatile it is to cook.  Last night — when getting home after a local beach cleanup, we whipped this recipe up with random ingredients from our kitchen. Healthy, satisfying and simple :: a few of our favorite things!

(makes 2 full-size salads)

Mixed greens
2-3 Walnut Burgers
6 Baby zucchini  (ends removed, and sliced in half lengthwise)
Frozen or fresh corn
Garlic salt
Black pepper
Shredded carrots
8 Black olives (halved)
1/2 Avocado (diced)
Goat cheese
Olive oil
Balsamic vinegar

Preheat the oven to 400 degrees. Place zucchini and corn on a lightly olive-oiled cookie sheet, dust with a bit of garlic salt, paprika, and black pepper, and place in the oven for 20-30 minutes — until veggies are golden brown.

Add a bit of coconut oil to a nonstick saucepan and add Walnut Burgers – cook until the crumbles are browned with a little crispiness on the outside edges.

Next, build the salad :: greens, carrots, avocado, olives, goat cheese, roasted corn, zucchini and Walnut Burger crumbles. Drizzle with olive oil and balsamic to finish. And you’ve got a protein-packed quick and healthy dinner!

photo by Drew McGill

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