Chipotle Roasted Vegetable Salad
When I was going to college in Utah, I fell in love with Cafe Rio salads and discovered the “layered salad” which can be any variation of rice, protein, vegetables, greens, tortillas, etc. This particular salad is adapted from one of my current favorite cookbooks, The Roasted Vegetable by Andrea Chesman, and I am officially in love with roasted vegetable salad.
You can use other vegetables, but I find this combination to work especially well together. (I also love them all, so that helps!) I try to buy things that are in season, but I can’t help but grab peppers and zucchini — they taste a lot better in the winter than tomatoes! Slice everything up, coat them with the chipotle-cumin oil and let them roast until they’re nice and caramelized….
(mmm… I could eat roasted vegetable salad every day of my life)
I topped mine with some Paleo Ranch Dressing, but a simple drizzle of oil and vinegar would also be great. Also hot sauce. I’m convinced that a few dashes of Chalula will make anything better. It’s funny how far I’ve come. I never touched hot sauce until I was pregnant with one of my kids and craved spicy food all the time. (Consequently she’s my most “spicy” child, if you know what I mean.)
Wanna know something cool? My kids love this. Of course I don’t give it to them like the photo below. They’d pick all the vegetables out. Instead, I chop some of the roasted vegetables (and some greens), then mix it together with the rice, beans, and a little dressing. My three-year-old inhales the whole bowl. My two-year-old picks around the peppers, but she does pretty well, too. When it comes to feeding kids, I’m finding presentation (and texture) is key!
If you’re strict paleo, you could make extra roasted vegetables and omit the corn and beans.