Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash; 2 medium yellow squash; 1 large yellow pepper; 1 large red pepper; 1 large red onion, diced; 1 clove garlic, minced; 1 Tbsp. olive oil; 1/4 tsp. salt; 1/8 tsp. fresh black pepper; 2 ears fresh corn kernels, cooked; 2 medium tomatoes, diced; 6 oz. mesclun

Servings: persons

1 small butternut squash
2 medium yellow squash
1 large yellow pepper
1 large red pepper
1 large red onion, diced
1 clove garlic, minced
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. fresh black pepper
2 ears fresh corn kernels, cooked
2 medium tomatoes, diced
6 oz. mesclun

1
Preheat oven to 400u00b0.
2
Make vinaigrette dressing.
3
Dice squash and peppers into 1/4-inch pieces.
4
In large bowl, toss squash, peppers, onion, garlic, olive oil, salt and pepper until vegetables are well coated.
5
Spread vegetables on two large cookie sheets and toast 10 minutes, stirring once.
6
Allow vegetables to cool.
7
Transfer vegetables to a large bowl.
8
Add corn and tomatoes.
9
Toss this mixture and the greens separately with just enough vinaigrette to coat lightly.
10
Arrange greens on salad plate and top with vegetable mixture.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small butternut squash, 2 medium yellow squash, 1 large yellow pepper, 1 large red pepper, and more.

Yes, Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad

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