Roasted Veg & Rice Salad in a Creamy House Salad Dressing (Gluten-free)
This gluten-free salad dressing recipe is a game-changer. Drizzle it over a hearty salad of roasted veggies and red rice for a meal that's as delicious as it is nutritious. It's the perfect blend of creamy, tangy, and savory, and it's sure to become a staple in your kitche.
½teaspooncayenne pepper(omit if kids are sensitive to spicy)
¼teaspoonsalt
Instructions
Start by preheating your oven to 375 degrees. Then prep your veggies.
To a large bowl, add your veggies (except the kale) and drizzle the olive oil and a ssprinkle of salt over them. Mix until evenly coated. then Spread them out in a single layer on a baking pan and cook for 20-30 minutes.
While your veggies are roasting, it's time to cook your red rice. Follow the package directions.**I cooked mine in an instant pot with 1 ½ cups of water for 25 minutes.
Meanwhile, in a small mixing bowl, combine all the ingredients for the dressing. Give it a good whisk until it's well mixed.
Once your veggies and rice are done, add the rice to a large bowl and pour in your freshly made salad dressing. Toss it all together to make sure the rice is well coated. Then, add in your roasted veggies, kale, and almonds, and give it another good mix.Pro Tip: The longer this salad sits, the better it tastes.
Notes
Fridge Storage:
Salad: Once the salad is completely cooled, transfer it to an airtight container. It will keep in the fridge for up to 5 days.
Dressing: Store the dressing in a separate airtight container or mason jar in the fridge. It will stay fresh for up to a week.
Reheating:
Microwave: Place a portion of the salad in a microwave-safe dish and heat it for 1-2 minutes, until it's warmed to your liking. Remember to stir halfway through for even heating.
Stovetop: Warm the salad over medium heat in a saucepan, stirring occasionally, until it's heated through.