Warm Vegetable Salad Recipes

WARM ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees.
• Prepare vegetables and spread on a baking sheet.
• Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
• Roast 10 minutes.
• Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
• Spoon over mesclun mix just before serving.

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

WARM WINTER VEGETABLE SALAD WITH HALLOUMI

Steps:

• Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
• Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

WARM VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees. Place potatoes in a large baking dish. Drizzle with 1 tablespoon oil, and season with salt and pepper. Roast until golden and tender when pierced with the tip of a knife, about 45 minutes. Transfer to a large bowl, keep warm.
• Bring a medium saucepan of water to a boil. Add a generous amount of salt. Add zucchini and cook until tender, and the color has set. Using a slotted spoon, transfer to bowl with potatoes. Repeat with haricots verts, and broccoli. Drizzle with remaining tablespoon oil. Season with salt and pepper.

WARM ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 425°F.
• Cut the peppers and discard the seeds.
• Halve the eggplants lengthwise and cut each into thick slices.
• Slice the onions into thin rounds.
• Place the laved peppers, eggplants and onions in a large roasting tin.
• Add olive oil, thyme, garlic, salt and pepper and combine well.
• Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken.
• Meanwhile, quarter the plum tomatoes.
• Add the plum tomatoes and the goat cheese.
• Toss the vegetables and return to the oven for 10-15 minutes more.
• Remove the vegetables with a slotted spoon to a serving platter and keep warm.
• Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice. Bring to a boil and boil for 1 minute.
• Cool slightly and add the basil.
• Place roasted vegetables on warm plates and spoon warm dressing over.
• Garnish with thyme sprigs.

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!

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!