This light, healthy, and nutritious salad is the perfect dish to have for lunch. Make it ahead of time and eat it wherever; no refrigeration or reheating necessary!
4 petite carrots; halved and sliced into 2-inch pieces
1 red bell pepper; sliced into thick matchsticks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
6 tablespoons soy sauce
6 tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons sesame oil
1/4 cup edamame beans; shelled and cooked
2 tablespoon vegan oyster sauce
8 ounces mixed greens
2 tablespoons raisins
Preheat oven to 400F.
On a large baking sheet lined with parchment paper, toss sliced carrots, sliced bell pepper, olive oil, salt, and pepper until well combined. Spread carrots out on one even layer.
Roast vegetables in the oven until caramelized, about 30 to 35 minutes.
Meanwhile, make the salad dressing. In a bowl, whisk together the soy sauce, rice vinegar, sugar, and sesame oil until the sugar has fully dissolved.
Then, heat a drizzle of olive oil in non-stick pan over medium-high heat. When hot, saute edamame beans with the corn until caramelized, about 4 minutes. Then, remove from heat and season with oyster sauce.
Toss mixed greens with salad dressing to taste. Then, split the greens among two bowls and top with half of the corn and edamame stir fry and half of the roasted bell peppers and carrots.