Simple Roasted Vegetable & Chorizo Salad
Oh hello there again. Can you believe another weekend has passed by way to quickly and it's already the start of another brand spanking new week? I swear once I wave goodbye to October and we hit November the weeks seems to be put into fast forward motion and there is no slowing them down until Christmas hits. It's just plain madness. Does anyone else feel the same? I thought I would share with you today this really gorgeous and simple Roasted Vegetable & Chorizo Salad. Now that summer is on its way and the days are heating up I am on the search for different salad options for lunches and dinner. I get bored easily with salads and am always looking for something new and exciting to toss together to make an amazing meal. Plain lettuce, tomato and cucumber just doesn't cut it anymore for me – BORING!!
This salad was concocted from raiding the crisper and pulling out all the sad looking vegetables, slicing and dicing them, then drizzling them in coconut oil and banging them under the grill for a few minutes until tender. Perfection in a pan right there. To make this salad reach a whole new level, I fried off pieces of spicy chorizo sausage and tossed it through the cooling roasted vegetables. I adore chorizo for the flavours it imparts to the dish once cooked. I would call it a flavour bomb of sorts and lifts the dish to a whole new level! Wham bam thank you, ma'am. After letting it cool, I tossed it through some crisp iceberg lettuce, baby spinach and some fresh, chopped vine ripened tomatoes. Perfection! Make this salad ahead of time by roasting the vegetables and cooking off the sausage and leaving them tossed together in the fridge. Add the fresh salad greens and tomato just before serving so it doesn't go soggy.
What I also love about this salad is it's easy to prepare and quick to make. Not much fussing involved and can be on the table within thirty minutes. That's a winner in my book when there are two kids fussing at my feet during dinner prep time. I'm definitely going to add this one to my salad repertoire and keep it on rotation for up and coming BBQ's and Christmas celebrations. Make sure you add this to you recipe folder for when you are scratching your head for salad ideas!! The photo's of this salad really don't do it justice - I do believe I had Little Miss balling her eyes out on stage right when snapping this salad. It wasn't pretty however I do implore you to give this salad a go!!
Simple Roasted Vegetable & Chorizo Salad
Prep Time:
25 min
Cook Time:
15-20 min
Serves:
4 as a side/ 2 as a main
Ingredients
:
- 300g pumpkin, diced
- 300g sweet potato, diced
- 1 large zucchini, diced
- 2 tablespoon coconut oil
- pinch salt & pepper
- 2 chorizo sausages, finely sliced
- 1 tomato, halved & sliced thinly
- 3 cups baby spinach
- 2 cups ice berg lettuce roughly torn
Instructions:
- Preheat grill to 180 degrees Celsius. Line a large tray with baking paper.
- Spread the diced pumpkin, sweet potato & zucchini onto the tray.
- Drizzle over the coconut oil and sprinkle over salt and pepper. Toss the vegetables in the coconut oil and spread out the vegetables evenly again on the tray.
- Place the tray of vegetables under the grill and cook for 5-6 minutes. Gently turn the vegetables and place back under the grill for a further 5-6 minutes until golden. Remove from the grill and let the vegetables cool.
- In a small non-stick pan add the slices of chorizo sausage, cook over a medium until until the pieces are golden brown. Pour the sausage and the flavoured oils from the sausage over the cooling vegetables. Gently toss the chorizo and vegetables together and let it cool to room temperature.
- In a large salad bowl add the baby spinach, lettuce and tomato slices. Add in the roasted vegetable and chorizo mix. Gently toss to combine.
- Serve immediately as a side or as a light main meal.
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