Roasted Vegetable Salad
User Reviews
5
Roasted Vegetable Salad
Description
The Roasted Vegetable Salad centers on a colorful mix of diced sweet potatoes, zucchini, chopped bell pepper, and sliced red onion. These vegetables are evenly coated with olive oil, salt, and pepper then roasted at a high temperature to achieve a tender texture and slight caramelization, which enhances their natural sweetness and earthiness. After roasting, they are combined with crumbled feta cheese and fresh chopped parsley to add creaminess and brightness.
The accompanying dressing balances acidity and savoriness, mixing olive oil with red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper. This dressing is whisked together and tossed with the roasted vegetables and feta, infusing the salad with zesty and herbal notes. Because the feeding instructions allow serving the salad warm or chilled, it can adapt to different meal settings.
To ensure even roasting, it’s important that vegetables are cut into similar sizes and spread in a single layer on the baking sheet. This prevents steaming and promotes caramelization. Additional tips include rotating the pan during roasting for even browning and optionally adding chickpeas for extra crunch. Grating garlic with a microplane will provide a sharper garlic flavor in the dressing.
Ingredients
For the Salad:
- 2 sweet potato peeled and diced (about 3 cups, 1 pound/450g
- 2 zucchini chopped (about 2½ cups, 1 pound/450g)
- 1 bell pepper seeded and chopped (about 1½ cups, 7 ounces/200g)
- 1 red onion sliced (about 2½ cups, 10 ounces/285g)
- 3 tablespoons olive oil
- 1 ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup feta cheese 72g, crumbled
- ¼ cup parsley 8g, chopped, fresh
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano dried
- 1 garlic minced, clove
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Instructions
For the Salad:
- Preheat the oven to 425°F. On a large baking sheet, toss the vegetables with oil, salt, and pepper. Spread into an even layer and roast until tender, 30 to 35 minutes.
- Transfer the roasted vegetables to a large mixing bowl and add the feta cheese and parsley.
For the Dressing:
- While the vegetables roast, whisk together all of the dressing ingredients. Pour the dressing over the roasted vegetable mixture and toss to coat. Serve warm or chilled.
Notes
- Cut vegetables into similar sizes to ensure even roasting and cooking.
- Arrange vegetables in a single layer on the baking sheet to encourage caramelization rather than steaming; use multiple baking sheets if needed.
- Rotate the baking pan during roasting to prevent uneven browning caused by hot spots in the oven.
- For added texture, consider roasting chickpeas alongside the vegetables for a crispy element.
- Use a microplane to grate garlic for a stronger garlic flavor in the dressing instead of mincing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 17mg | 6% |
| Sodium | 1784mg | 74% |
| Potassium | 797mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 17568IU | 351% |
| Vitamin C | 66mg | 73% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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