You HAVE To Try This Summer Harvest Salad | BLT kitchen

The summer comes with a bounty of flavorful seasonal vegetables. It's not just the fall that has a harvest worth talking about. Today we're going to combine all the delicious flavors of summer into this Summer Harvest Salad. There will be roasted vegetables, like corn, broccoli, sweet peppers, radishes, fluffy quinoa, and flavorful raspberry sumac vinaigrette. Are your taste buds ready for this easy new take on a roasted vegetable salad? Learn how an easy roast veggies recipe the benefits of seasonal produce, and how to cook with sumac!
Ingredients:
Raspberry Sumac Dressing:
½ Cup Of Light-Tasting Olive Oil
3 TBSP of Frozen Raspberries, partially thawed
1 ½ TBSP of Sumac
1 TBSP of Honey
1 tsp of salt
½ tsp of Ground Mustard
¼ teaspoon of black pepper
Roasted Veggies:
5-7 Sweet Peppers
4 Corn Cobs
2 Bushels Of Radishes
-1 Broccoli Crown
4 TBSP of Olive Oil
Salt
Black Pepper
Extras:
3 Cups of Water
2 Cups of Quinoa
2 TBSP of Mint
1 TBSP of Dill
Method:
Cut your summer vegetables, like broccoli, radishes, and sweet peppers, into single florets or halves. Then in a large bowl, coat with 2 TBSP of olive oil, salt, and pepper. Roast your vegetables at 400 degrees Fahrenheit, or 204 degrees Celsius, until your vegetables have golden brown edges. When you remove your roasted vegetables from the oven place the peppers into a plastic bag. This will help loosen the skins for easy removal.
In a pan, heat 1 TBSP of olive oil then once hot add 2 cups of uncooked white quinoa. Toast for one to two minutes before transferring to a large pot. Then to your quinoa add 3 cups of water and bring to a boil. Reduce the heat and cook for an additional 12 to 15 minutes or until all your water is absorbed. Stir occasionally so that none of the dryer sections burn.
Cut the kernels off 4 corn cobs. Make sure to break apart the individual kernels before transfer to a pan with hot oil. Feel free to use the same pan you toasted your quinoa in. Cook over medium-high heat until your corn has developed a golden color with small sections of caramelization.
Remove the skins from your peppers by gently pulling them away from the flesh of the vegetable. Take this opportunity to either cut or rip your peppers into smaller pieces.
To make your raspberry vinaigrette, pour ½ cup of light-tasting extra virgin olive oil into a glass measuring cup. Using an immersion blender blend 3 tablespoons of partially thawed frozen raspberries. Then mix in 1 ½ tablespoons of sumac, 1 tablespoon of honey, 1 teaspoon of salt, ½ teaspoon of ground yellow mustard, and ¼ teaspoon of freshly cracked black pepper.
In a large bowl add your, roasted corn, roasted broccoli, roasted peppers, roasted radishes, and raspberry sumac vinaigrette. Make sure everything is mixed thoroughly before assembling your dish. Finish it off with mint that’s cut into a chiffonade and a sprinkle of freshly chopped dill.
Pour your quinoa into a large serving bowl. Then place your roasted vegetable mixture on top. Top with more freshly cut mint and dill.
FOLLOW ME:
Instagram: / thebltkitchen
TikTok: / bltkitchen
Director and Host: Brittany Leigh Turnbull
Videographer: Brittany Leigh Turnbull
Editor: Brittany Leigh Turnbull
Production Manager: Brittany Leigh Turnbull
Editor: Brittany Leigh Turnbull