Roast vegetable salad

Roast Vegetable Salad

This Roast Vegetable Salad is a delightful medley of flavors and textures, combining the earthy sweetness of roasted vegetables with a tangy vinaigrette. It’s a versatile dish that can be served warm or cold, making it perfect for any occasion. The caramelized edges of the vegetables add depth, while the fresh herbs bring a burst of freshness.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 medium carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups mixed salad greens
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the vegetables by placing the carrots, red bell pepper, zucchini, and red onion on a baking sheet.
3. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. Mix the balsamic vinegar, honey, and Dijon mustard in a small bowl to make the dressing.
6. Combine the roasted vegetables with the mixed salad greens in a large bowl.
7. Pour the dressing over the salad and toss gently to combine.
8. Sprinkle with crumbled feta cheese and garnish with fresh basil leaves before serving.

Additional Notes

Feel free to substitute or add other vegetables like sweet potatoes or cherry tomatoes. For a vegan version, omit the feta cheese or replace it with a plant-based alternative.

Nutritional Information

Estimated per serving: 180 calories, 10g fat, 20g carbohydrates, 4g protein.

Recommended Products