Much like smoked flavour, roasting isn’t a new trend, but the ingredients that chefs are using to add savoury 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 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.
Middle Eastern Roasted Vegetable Salad
Roasted carrots and diced kohlrabi, combined with garlic and toasted dukkah, mixed with Hellmann’s® Sundried Tomato Vinaigrette Dressing seasoned with harissa paste. Topped with crispy fried chickpeas.
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 Dijon Dressing mixed with tahini. Garnished with pickled onion and salted sunflower seeds.
1 Mintel, Innovation on the Menu, May 2016