Hearty Roasted Veggie Salad Recipe By Tasty

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ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY



Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

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!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY



Hearty Roasted Veggie Salad Recipe by Tasty image

Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese

Provided by Julie Klink

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

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!

Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY



Roasted Veggie Summer Salad Recipe by Tasty image

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
  • Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  • Bake for 25-30 minutes, until the vegetables are golden brown.
  • Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
  • Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  • Pour over the chimichurri dressing and toss until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY



Roasted Shrimp & Veggie Salad Recipe by Tasty image

Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Add cut vegetables to a baking sheet lined with parchment paper.
  • Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  • Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  • Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  • Mix dressing ingredients together in a small bowl.
  • In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams

HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY



Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette Recipe by Tasty image

Here's what you need: carrot, turnip, parsnip, extra virgin olive oil, kosher salt, Schwartz® ground black pepper, fresh arugula, bacon, crumbled goat cheese, Schwartz® Black Onion Seeds, Schwartz® Mustard Seeds, kosher salt, dijon mustard, apple cider vinegar, honey, extra virgin olive oil

Provided by Chris Salicrup

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 cups carrot, chopped
4 cups turnip, chopped
4 cups parsnip, peeled and chopped
2 teaspoons extra virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 teaspoon Schwartz® ground black pepper
6 cups fresh arugula
½ lb bacon, cooked and crumbled
¼ cup crumbled goat cheese
1 teaspoon Schwartz® Black Onion Seeds
1 teaspoon Schwartz® Mustard Seeds
¼ teaspoon kosher salt
1 tablespoon dijon mustard
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup extra virgin olive oil

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  • Roast the vegetables until crispy and tender, 30-35 minutes.
  • Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  • In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  • Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  • In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  • Divide between plates and serve.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 55 grams, Fat 40 grams, Fiber 12 grams, Protein 27 grams, Sugar 28 grams

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