Gourmet Veggie Salad Recipes

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

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!

THE CRUNCHIEST VEGETABLE SALAD

Steps:

• Prepare the vegetables:
• Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
• Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
• Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
• Make the dressing and assemble:
• Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
• Do Ahead
• Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Combine all vegetables (except spinach) in large bowl and stir.
• Add salt, pepper, oregano, and olive oil for the salad and stir.
• Spread vegetables on baking sheet and bake for 40 minutes.
• To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
• In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
• Drizzle dressing over salad.
• Enjoy!