Roasted Vegetable Salad With Tabil Vinaigrette Recipes

ROASTED VEGETABLE SALAD RECIPE WITH BALSAMIC VINAIGRETTE

Roasted Vegetable Salad Recipe with Balsamic Vinaigrette image

Roasted veggies paired with tangy goat cheese rest on field greens. Top it off with balsamic vinaigrette.

Provided by Katie Wells

Categories Dinner

Time 30m

Number Of Ingredients 13

Ingredients

6 bell peppers ((red, orange, and green, sliced))
2 zucchinis ((sliced))
1 large red onion ((sliced))
¼ cup olive oil
8 cups field greens ((or baby spinach))
1 cup goat cheese ((crumbled))
salt
black pepper
½ cup balsamic vinegar
4 tsp orange juice
1 tsp oregano
Himalayan salt
1¼ cup olive oil

Steps:

Place a baking stone in the oven and preheat oven to 400°F. If not using a baking stone just preheat the oven and get out baking sheet
In a large bowl, combine the sliced vegetables with olive oil and generously season with salt and pepper. Use your hands to toss and coat everything.
Place the veggies on the baking stone or baking sheet and place in preheated oven for 20-25 minutes until browned and soft.
While the veggies are roasting, make the vinaigrette by combining the orange juice, balsamic vinegar, oregano, salt, and pepper in a medium-sized bowl.
Slowly pour the olive oil into the vinegar mixture while whisking vigorously. This will emulsify the oil and vinegar to create a smooth texture. Continue until well combined.
To serve, plates with equal portions of field greens. Top the greens with cooked vegetables, goat cheese, and drizzle with vinaigrette.

Nutrition Facts : ServingSize 1 large salad, Calories 420 kcal, Carbohydrate 23.9 g, Protein 7 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 654 mg, Fiber 8.2 g, Sugar 11.7 g

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

Ingredients

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

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