Roasted Veggie Salad With Maple Balsamic Vinaigrette 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

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

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
  • Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
  • Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

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