Much like smoked flavor, roasting isn’t a new trend, but the ingredients that chefs are using to add savory roasted notes—especially a wide variety of vegetables—open up a new window to showcase creativity in your salads. And you’ll appeal to 58% of consumers who want to see more roasted items on the menu.1

 

Try these recipes: 

Farro and Roasted Veggie Bowl

Farro and Roasted Veggie Bowl

Farro grains, roasted Brussels sprouts and parsnip, wilted spinach and minced garlic tossed with Hellmann’s® Creamy Caesar Dressing and Hellmann’s® Horseradish Sauce. Topped with grilled cauliflower steak and toasted almonds.

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Middle Eastern Roasted Vegetable Salad

Middle Eastern Roasted Vegetable Salad

Roasted carrots and diced kohlrabi, combined with garlic and toasted dukkah, mixed with Hellmann’s® Honey Mustard Dressing seasoned with harissa paste. Topped with crispy fried chickpeas.

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Spice Roasted Cauliflower Salad

Spice Roasted Cauliflower Salad

Roasted cauliflower spiced with cumin and smoked paprika, tossed with Brussels sprouts, radicchio and roasted red pepper in Hellmann’s® Honey Mustard Dressing mixed with tahini. Garnished with pickled onion and salted sunflower seeds.

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1 Mintel, Innovation on the Menu, May 2016