This roasted vegetable salad is a hearty and flavorful dish that highlights the natural sweetness and richness of seasonal vegetables. By roasting a colorful array of veggies, this salad gains a delicious depth of flavor that pairs beautifully with fresh greens and a tangy dressing. Perfect as a main course or a side dish, it’s a versatile and nutritious option that can be enjoyed warm or at room temperature!
Ingredients:
- 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and red onion), chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup nuts or seeds (such as walnuts, almonds, or pumpkin seeds)
For the Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C). Toss the chopped mixed vegetables and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until the vegetables are tender and caramelized. Let them cool slightly.
2. In a large mixing bowl, combine the roasted vegetables with the mixed greens.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup (if using), salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. If desired, sprinkle with crumbled feta cheese and nuts or seeds before serving.
6. Enjoy this delicious roasted vegetable salad warm or at room temperature as a satisfying and nutritious addition to your meal!
Aprile's Kitchen 