Roasted Vegetable Salad With Dried Peach Vinaigrett

Name: Roasted Vegetable Salad With Dried Peach Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs, sliced; 2 sweet onions, sliced; 1 tablespoon olive oil; 3/4 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 1/4 cup chopped dried peach; 1 cup peach nectar; 1 shallot, minced; 1/4 teaspoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon olive oil; 6 cups torn mixed salad greens

Servings: persons

2 fennel bulbs, sliced
2 sweet onions, sliced
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup chopped dried peach
1 cup peach nectar
1 shallot, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
6 cups torn mixed salad greens

1
Toss together first 3 ingredients in a shallow roasting pan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
2
Bake at 450u00b0, stirring occasionally, for 30 to 40 minutes or until tender. Remove from oven; set aside.
3
Bring chopped peach and nectar to a boil in a saucepan. Cover, reduce heat, and simmer 5 minutes; let mixture cool.
4
Process peach mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour into a bowl; whisk in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, shallot, mustard, lemon juice, and 1 tablespoon oil.
5
Drizzle roasted vegetables with 1/4 cup peach mixture, and toss gently.
6
Drizzle mixed greens with 1/3 cup peach mixture, and toss gently; divide greens among 6 individual plates, and top evenly with roasted vegetables.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 fennel bulbs, sliced, 2 sweet onions, sliced, 1 tablespoon olive oil, 3/4 teaspoon salt, divided, and more.

Yes, Roasted Vegetable Salad With Dried Peach Vinaigrette 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.

That's it — enjoy your meal!

Roasted Vegetable Salad With Dried Peach Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions