Athens Foods | Warm Roasted Vegetable Salad with Phyllo Croutons
Warm roasted veggies and crispy golden phyllo croutons come together to make this hearty vegetable salad. Serve it as a side, appetizer, or light lunch.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at athensfoods.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces cremini mushrooms, halved or quartered (if large)
- 1/2 large red onion, cut into 1-inch chunks
- 6 tablespoons olive oil, divided
- 1 1/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 roll Athens® Phyllo Dough (9″ x 14″), thawed
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 small clove garlic, grated or minced
- 2 ounces baby spinach (about 2 packed cups)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Athens Foods | Couscous with Roasted Vegetables
athensfoods.com
Athens Foods | Salad with Phyllo Shards - Salad Topping
athensfoods.com
Athens Foods | Olivye Salad Phyllo Shells
athensfoods.com
Athens Foods | Rustic Onion Phyllo Rolls
athensfoods.com
Athens Foods | Grilled Vegetable Phyllo Wrap | Recipe by Athens Foods
athensfoods.com
Athens Foods | Vegetarian Appetizer Recipes | Roasted Veggie Phyllo Wraps
athensfoods.com
Athens Foods | Roasted Butternut Squash and Pear Salad in Phyllo Bowls
athensfoods.com
Athens Foods | Roasted Vegetable Galette
athensfoods.com