RECIPE: Roasted vegetable salad is colorful, crunchy, salty and sweet

Dunwoody residents share their recipe for a salad that’s equal parts healthy and pretty

Real estate agent William Sartain has been cooking since his days at the University of Georgia, where he played baseball. Nowadays, the Atlanta native cooks for his wife and two young children at their Dunwoody home.

“Never been a big recipe guy," Sartain said. "But, it’s evolved from cooking for myself to what can I do that’s fun every night, and is going to feed everybody. And, we always have everybody eat real food.”

Sartain’s ideas about real food were reinforced some two and a half years ago, when he decided it was time to lose weight. Sartain lost 140 pounds by exercising and eating well. With that regime, he’s still able to eat a lot, and, once a week, he has a cheat meal.

Credit: Handout

Credit: Handout

“One of the first things I did was cut sugar out of my diet, and I starting eating produce and protein,” he said.

During the pandemic, Sartain has done a lot more food planning, and he keeps a freezer stocked with meat. He loves to grill, and he recently bought an air fryer, which he uses to cook everything from chicken thighs to Brussels sprouts.

Sartain shared a recipe for Roasted Vegetable Salad that started out on the grill, but later was adapted “to be able to make in the kitchen on a Wednesday night.”

With charred vegetables, caramelized onions, slivered almonds and shaved parmesan cheese, Sartain said it’s colorful, crunchy, salty and sweet at the same time. And, it’s pretty enough to take to a potluck.

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