Roasted Vegetable Salad

This salad could not be EASIER to throw together! Cross my heart anyone can make this you basically roast whatever vegetables you have laying around, cook some quinoa (optional) and blend up a quick dressing. The secret ingredient that makes this super easy to make and saved me a ton of time is Paleo Citrus Herb Marinade that I picked up at Whole Foods last week. I used it as a seasoning on the veggies and for the dressing and it was packed with flavor! So so good!

I think this marinade would be a perfect match for fish and I can wait to try it out soon, I’ll update you guys with some other ways I am liking to use this Citrus Herb Marinade from Whole Foods. I am so happy to be finding more and more marinades and sauces that are Whole30 and Paleo approved which saves me some MAJOR time in the kitchen!

Roasted Vegetable Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 oz Citrus Herb Marinade
  • 3 oz Avocado Oil
  • 2 dates
  • Pepper
  • Salt
  • Spring mix
  • 1 sweet potato
  • 1 red onion
  • 1 red pepper
  • 1 yellow squash
  • 1 cup quinoa
  • 2 avocados
  • 1 lime
  1. Dice up all veggies except the avocado. Add about an oz of the citrus herb marinade to the veggies with a tablespoon or 2 of avocado oil. Add salt and pepper and place on a foil lined baking pan. Cook at 425 for 30-40 minutes until tender and crispy.
  2. Cook Quinoa according to package directions.
  3. DRESSING: 3 oz avocado oil, 1 oz of citrus herb marinade, 2 pitted dates, juice from ½ lime and pepper to taste. Blend in high powered blender.



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