DRESSING FOR ROAST VEGETABLE SALAD RECIPES

Name: Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty
Yield: 4 servings
Cuisine: American
Ingredients: 1 bell pepper, chopped; 1 lb sweet potato, skinned and chopped; 1 lb brussels sprouts, halved; 1 red onion, sliced; 1 teaspoon fresh oregano; 1 teaspoon salt; 1 teaspoon pepper; 3 tablespoons olive oil; 1 cup spinach, for salad base; 1 tablespoon feta cheese, to garnish; 3 tablespoons olive oil; 2 tablespoons balsamic vinaigrette; 1 teaspoon maple syrup

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE ...

Roasted Veggie Salad With Maple Balsamic Vinaigrette ... image

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

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

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, CarbohydrateContent 36 grams, FatContent 24 grams, FiberContent 6 grams, ProteinContent 6 grams, SugarContent 13 grams

ROASTED VEGETABLE SALAD WITH HONEY DRESSING RECIPE

Roasted Vegetable Salad with Honey Dressing Recipe image

A touch of honey in the dressing brings out the roasted vegetables' natural sweetness, and their meaty texture satisfies even the carnivores at the table. For an extra layer of flavor, serve the salad with shaved parmesan or asiago cheese.

Provided by Stephanie Spencer

Total Time 1 hours 0 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 medium red onion, cut into 8 wedges
½ pound orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1-in. chunks
½ pound small red thin-skinned potatoes, cut in half
1 medium fennel bulb, ends trimmed and cut into 8 wedges
1 red bell pepper, cut into 1-in. chunks
4 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
½ cup coarsely chopped walnuts
2 tablespoons good-quality red wine vinegar, such as Kimberley brand
2 to 3 tbsp. honey
2 qts. (about 6 oz.) loosely packed mixed salad greens

Steps:

Preheat oven to 425°. Toss onion, sweet and red potatoes, fennel, and bell pepper in a large bowl with 3 tbsp. oil and 1/2 tsp. each salt and pepper. Transfer vegetables to a rimmed baking sheet.
Roast vegetables until tender and golden, about 40 minutes, turning over halfway through baking time. About 10 minutes before they're done, sprinkle walnuts on baking sheet with vegetables and toast until golden.
Meanwhile, in a small bowl, whisk together 1 tbsp. oil, the vinegar, honey, and 1/2 tsp. each salt and pepper.
Toss greens in a large bowl with one-quarter of dressing; divide among plates. Let vegetables cool about 5 minutes, then transfer to the large bowl. Toss with walnuts and about two-thirds of remaining dressing; spoon over greens. Serve with remaining dressing on the side.

Nutrition Facts : Calories 379 calories, CarbohydrateContent 41 g, FatContent 24 g, FiberContent 7.2 g, ProteinContent 5.9 g, SaturatedFatContent 3 g, SodiumContent 455 mg

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