Roasted Veg & Rice Salad in a Creamy House Salad Dressing (Gluten-free)

Step 1

Start by preheating your oven to 375 degrees. Then prep your veggies.

Step 2

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.

Step 3

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 1/2 cups of water for 25 minutes.

Step 4

Meanwhile, in a small mixing bowl, combine all the ingredients for the dressing. Give it a good whisk until it's well mixed.

Step 5

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.