ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
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
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
ROASTED VEGETABLE SALAD
Make a simple roast vegetable salad with mozzarella balls and a homemade vinaigrette
Provided by Madeline
Categories Side
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 425F and line a baking sheet with parchment paper. Peel sweet potato and cut into 3/4″ cubes.
- Dice red bell pepper and yellow onion in 3/4″ pieces and cut each broccoli floret into 4 smaller pieces.
- Arrange vegetables on the lined baking sheet and toss in 2 tbsp olive oil. Season with salt.
- Bake at 425F for 40 minutes, tossing once after 20 minutes. Remove from the oven and allow to cool completely.
- While the veggies cool, whisk 2 tbsp olive oil, red wine vinegar, chopped parsley, mustard and black pepper together.
- Toss roasted veggies in a bowl with the mini mozzarella balls and dressing. Serve at room temperature or chilled.
Nutrition Facts : Calories 243 calories, Sugar 6.2 g, Sodium 869.3 mg, Fat 14.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 4.8 g, Protein 12.3 g, Cholesterol 5.1 mg
WARM ROASTED VEGETABLE SALAD WITH BACON VINAIGRETTE
Steps:
- Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
- Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
- Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
- Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
- In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE
Provided by Giada De Laurentiis
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
- For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.
Nutrition Facts : Calories 281 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 409 milligrams, Carbohydrate 26 grams, Fiber 7.5 grams, Protein 3 grams, Sugar 12 grams
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED VEGETABLE SALAD WITH TABIL VINAIGRETTE
Entered for safe-keeping. From June 2012 Vegetarian Times. Roasting mellows the flavor of the vegetables, and the Tunisian Tabil vinaigrette adds pizzazz. Serving at room temperature makes this perfect for a picnic or summer outdoor party. As the vegetables cool, they absorb the flavor of the vinaigrette. For Tabil spice mix, use Recipe #479881 #479881. Note: in the U.S. cilantro refers to the leafy herb that looks like Italian flat-leaf parsley; "cilantro" is the Spanish translation of the Latin "Coriandrum sativum", and the herb became available at U.S. grocers due to the rise in popularity of Mexican cuisine. (In the U.K. the seed is referred to as "coriander seed" and the leafy herb is "coriander", very close to the Latin.) Preparation time does not include time for cooling to room temperature.
Provided by KateL
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- VEGETABLES:.
- Preheat oven to 400 F (204 C). Brush large baking sheet with olive oil.
- Toss together zucchini, carrots, bell pepper, shallots, and 1 tablespoon oil in large bowl. Spread on prepared baking sheet, and roast 20-25 minutes, or until vegetables are browned and tender, stirring once or twice.
- VINAIGRETTE:.
- Whisk together 2 tablespoons olive oil, lemon juice, and Tabil spice mix in large bowl.
- Add hot vegetables, toss with vinaigrette and cilantro; season with salt and pepper, if desired.
- Cool, serve at room temperature.
Nutrition Facts : Calories 168.1, Fat 10.9, SaturatedFat 1.6, Sodium 55, Carbohydrate 16.6, Fiber 4, Sugar 8.5, Protein 3.4
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ROASTED VEGETABLE SALAD WITH MAGIC GREEN SAUCE
From minimalistbaker.com
5/5 (45)Total Time 30 minsCategory Entree, SideCalories 434 per serving
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (fewer or more baking sheets if altering batch size).
- Add the sweet potato, potato, and carrots to one baking sheet and toss with half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 25 minutes total or until golden brown and tender.
- To a separate baking sheet, add broccolini, cabbage, and bell pepper and toss with remaining half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 15-20 minutes total or until golden brown and tender (place in oven once the potatoes have been cooking for 5-10 minutes.
- In the meantime, make magic green sauce. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup.
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