Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 2 whole Golden Beets, Washed, Peeled And Cut Into 1-inch Pieces; 2 whole Carrots Or Parsnips, Washed, Peeled And Cut Into 1-inch Pieces; 2 whole Sweet Potatoes, Washed, Peeled And Cut Into 1-inch Pieces; 1 whole Medium Or Large Zucchini, Washed And Cut Into 1-inch Pieces; 1 whole Medium Or Large Yellow Squash, Washed And Cut Into 1-inch Pieces; 1-1/2 Tablespoon Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 4 cups Spring Mix Or Salad Greens Of Your Choice; 3 ounces, weight Goat Cheese; FOR THE DRESSING:; 1 Tablespoon Minced Shallot; 3 Tablespoons Balsamic Vinegar; Salt And Pepper, to taste; 3 Tablespoons Olive Oil

Servings: persons

FOR THE SALAD:
2 whole Golden Beets, Washed, Peeled And Cut Into 1-inch Pieces
2 whole Carrots Or Parsnips, Washed, Peeled And Cut Into 1-inch Pieces
2 whole Sweet Potatoes, Washed, Peeled And Cut Into 1-inch Pieces
1 whole Medium Or Large Zucchini, Washed And Cut Into 1-inch Pieces
1 whole Medium Or Large Yellow Squash, Washed And Cut Into 1-inch Pieces
1-1/2 Tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
4 cups Spring Mix Or Salad Greens Of Your Choice
3 ounces, weight Goat Cheese
FOR THE DRESSING:
1 Tablespoon Minced Shallot
3 Tablespoons Balsamic Vinegar
Salt And Pepper, to taste
3 Tablespoons Olive Oil

1
Preheat oven to 400u00b0F.
2
Arrange cut veggies on an ungreased baking sheet. Drizzle olive oil, salt and pepper, toss lightly and roast for 30-40 minutes or until vegetables are slightly brown and tender.
3
In the meantime, make the dressing. In a small bowl, add minced shallot, balsamic vinegar, salt and pepper. Whisk in the olive oil and whisk until mixed well. Refrigerate dressing until ready to serve salad.
4
To serve the salad, add the dressing to a large salad bowl. Then add salad greens and toss lightly to coat greens with the dressing. If you are serving this on a platter or large plate, first mix in the bowl then arrange on a plate. Next, arrange roasted veggies on top of salad. Finally, tear pieces of goat cheese on top.
5
Serve warm.

476

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 16 ingredients. The key ingredients include: FOR THE SALAD:, 2 whole Golden Beets, Washed, Peeled And Cut Into 1-inch Pieces, 2 whole Carrots Or Parsnips, Washed, Peeled And Cut Into 1-inch Pieces, 2 whole Sweet Potatoes, Washed, Peeled And Cut Into 1-inch Pieces, 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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