ROASTED VEGETABLES SALAD RECIPES

Name: Roasted Vegetable Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings (2/3 cup each).
Ingredients: 1 pound small red potatoes, quartered; 2 medium ears sweet corn, halved; 1/2 pound baby portobello mushrooms, halved; 1 medium sweet red pepper, cut into strips; 2 medium leeks (white portion only), cut into 2-inch lengths; 1/4 cup plus 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 pound fresh asparagus, cut into 2-inch lengths; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 2 cups cubed French bread; 10 cherry tomatoes, halved; 1 cup (4 ounces) crumbled feta cheese; 1 cup thinly sliced fresh basil leaves; DRESSING:; 1/3 cup olive oil; 1/4 cup red wine vinegar

ROASTED VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Roasted Vegetable Salad Recipe: How to Make It image

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 Side Dishes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12 servings (2/3 cup each).

Number Of Ingredients 18

Ingredients

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

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, FatContent 14g fat (3g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 239mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Hearty Roasted Veggie Salad Recipe by Tasty image

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

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

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, CarbohydrateContent 41 grams, FatContent 82 grams, FiberContent 9 grams, ProteinContent 15 grams, SugarContent 19 grams

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