ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 cups, 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
- Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
- Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.
ROASTED VEGETABLES SALAD
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
- Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
- In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.
ROASTED VEGETABLE SALAD
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Cut squash crosswise in 1/4-inch rings, and remove seeds. Place in a large bowl, and set aside. Cut potatoes in half, lengthwise, and place in bowl with squash. Trim greens from carrots, and peel. (If using large carrots, cut crosswise into 1/2-inch coins.) Add to squash.
- Trim roots from leeks, leaving end intact; cut off greens from leeks, and cut in half lengthwise. Wash well, then cut into long, thin wedges. Add to squash mixture.
- Cut brussels sprouts in half, and add to bowl. Peel celeriac, and cut into 1/4-inch wedges; add to bowl.
- Drizzle vegetables with 4 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Toss until well combined. Arrange in a single layer on two large rimmed baking sheets. Place beets in same bowl, drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/4 teaspoon salt and a pinch of pepper. Toss again. Add to baking sheet with vegetables.
- Roast until golden brown and tender, about 45 minutes, tossing halfway through to ensure even browning. Remove from oven, and let cool slightly on baking sheets.
- Place greens on plates or platter and arrange vegetables over. Drizzle with warm dressing. Shave cheese thinly with a vegetable peeler, and garnish the salad with it. Serve immediately.
HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY
Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425˚F (220˚C).
- On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
- On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
- Create 3 circular spaces for the beets. Place the 3 beets on the pan.
- Bake for 1 hour until with vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
- Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
- Serve with walnuts and feta.
- Enjoy!
Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams
More about "roasted vegetables salad recipes"
EASY COLD ROAST VEGETABLE SALAD WITH FETA AND BALSAMIC …
From wholesomeyum.com
4.8/5 (6)Calories 253 per servingCategory Salad, Side Dish
- Arrange the veggies in a single layer on a large baking sheet. Drizzle with olive oil, and sprinkle both sides with sea salt and black pepper.
- Flip the eggplant and cauliflower, then return to the oven and roast for 10-20 more minutes, until soft and starting to brown.
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
4.9/5 (28)Total Time 1 hr 40 minsCategory SidesCalories 209 per serving
ROASTED VEGETABLE SALAD WITH MAGIC GREEN SAUCE
From minimalistbaker.com
39 BEST ROASTED VEGETABLES RECIPES | EPICURIOUS
From epicurious.com
EASY ROASTED VEGETABLE SALAD RECIPE - SALADS FOR LUNCH
From salads4lunch.com
ROASTED VEGETABLE SALAD WITH FETA – WELLPLATED.COM
From wellplated.com
4.9/5 (34)Total Time 40 minsCategory Main CoursePublished Jun 3, 2021
ROASTED VEGETABLE LENTIL SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 4Difficulty Easy
ROASTED VEGETABLE SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (3)Total Time 40 minsCategory Entree or Side DishCalories 187 per serving
ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES
From myrecipes.com
DEAN COOKS ROASTED VEGETABLE PASTA SALAD WITH PROSCIUTTO
From wgntv.com
RECIPE: QUICK AND EASY ROASTED VEGGIE SALAD - KITCHN
From thekitchn.com
10 BEST COLD ROASTED VEGETABLE SALAD RECIPES | YUMMLY
From yummly.com
ROASTED VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRENCH VEGETABLE SALAD WITH LEMONY VINAIGRETTE RECIPE
From recipezazz.com
EASY BROCCOLI SALAD RECIPE - HOW TO MAKE BROCCOLI SALAD - THE …
From thepioneerwoman.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – …
From wellplated.com
VEGAN SALAD DRESSING RECIPE: ROASTED AUTUMN VEGETABLES WITH TOFU …
From smh.com.au
ROASTED VEGETABLE WINTER SALAD - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
ROASTED VEGETABLE SALAD - ROAST VEGGIES AND TOSS WITH SIMPLE …
From madaboutfood.co
ROASTED VEGETABLE SALAD BOWL RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel29.sni.foodnetwork.com
ROASTED VEGETABLE PASTA SALAD WITH PROSCIUTTO | KARK
From kark.com
ROAST VEGETABLE SALAD | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
ZESTY ITALIAN PASTA SALAD RECIPE: EASY AND QUICK
From mortadellahead.com
ROASTED VEGETABLE SALAD | SOMETHING ABOUT SANDWICHES
From somethingaboutsandwiches.com
You'll also love