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  • Danielle Porter

Roasted Green Bean Salad

As a family we've been really pushing the plant based envelope lately. While I'm definitely NOT ever going strictly vegan or vegetarian; we do enjoy a highly plant based diet. So much so that we're really considering going vegetarian for the month of January to expand our plant based recipe list! This recipe will definitely be making it onto our table many more times! It turned out great and the kids loved it too!


Ingredients:

2 cups green beans

1 cup fresh mozzarella cheese, into pieces

1 cup cherry tomatoes, halves

1 tablespoon extra virgin olive oil

Salt and pepper to taste


Dressing:

2 tablespoon balsamic vinegar

2 tablespoon extra virgin olive oil

1 tablespoon pure maple syrup

1 teaspoon dijon mustard

Salt and pepper to taste

Combine all ingredients, whisk until mix together


Instructions:

1. Heat the oven to 400 degrees, line a baking sheet pan with parchment paper

2. Trim the ends of green beans, place them onto the baking sheet pan

3. Drizzle with olive oil, season with salt and pepper

4. Bake for 10-15 minutes or until beans are soft

5. On a platter place the roasted beans, cherry tomatoes and mozzarella cheese, pour the dressing, toss to mix well.

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