ROASTED VEGETABLE SALAD WITH GOAT CHEESE RECIPES

Name: Roasted Vegetable Salad with Goat Cheese
Prep time: 10 min
Total time: 35 min
Ingredients: 2 carrots, cut into 2-inch matchsticks; 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks; 1 small red onion, cut into wedges, layers separated; 2 tablespoons olive oil; Coarse salt and ground pepper; 1 tablespoon sherry or balsamic vinegar; 1 small head Boston lettuce, torn into bite-size pieces; 1/4 cup crumbled goat cheese (1 ounce)

ROASTED VEGETABLE SALAD WITH GOAT CHEESE RECIPE | MARTHA ...

Roasted Vegetable Salad with Goat Cheese Recipe | Martha ... image

Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 35 minutes

Prep Time 10 minutes

Number Of Ingredients 8

Ingredients

2 carrots, cut into 2-inch matchsticks
1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
1 small red onion, cut into wedges, layers separated
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon sherry or balsamic vinegar
1 small head Boston lettuce, torn into bite-size pieces
1/4 cup crumbled goat cheese (1 ounce)

Steps:

Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.

Nutrition Facts : Calories 461 g, FatContent 34 g, FiberContent 9 g, ProteinContent 12 g

ROASTED VEGETABLES WITH GOAT CHEESE RECIPE | MARTHA STEWART

Roasted Vegetables with Goat Cheese Recipe | Martha Stewart image

Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 9

Ingredients

1 eggplant (1 pound), peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and cut into 1-inch pieces
1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
1 to 2 bunches arugula (8 ounces), stems trimmed
1 cup crumbled goat cheese (4 ounces)

Steps:

Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

Nutrition Facts : Calories 285 g, FatContent 20 g, FiberContent 6 g, ProteinContent 10 g

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