Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb sweet potato, peeled and diced; 1 red onion, cut into wedges; 2 zucchini, sliced; 2 bell pepper, sliced; 4 cups baby arugula; 2 oz fresh goat cheese, crumbled; 2 tbsp balsamic vinegar; 3 tbsp extra virgin olive oil; 2 tsp honey; to taste salt; to taste black pepper

A warm or room-temperature salad of caramelized roasted vegetables over dressed peppery arugula, finished with goat cheese and a balsamic reduction. Rich, earthy, and deeply satisfying.

45 minEasyServes 4270 cal/serving

AmericanSaladOvenVegetarianMediterraneanLow CarbGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1 lb sweet potato, peeled and diced
1 red onion, cut into wedges
2 zucchini, sliced
2 bell pepper, sliced
4 cups baby arugula
2 oz fresh goat cheese, crumbled
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
2 tsp honey
to taste salt
to taste black pepper

Instructions

1

Preheat oven to 425 F. Spread 1 lb peeled and diced sweet potato, 1 cut into wedges red onion, 2 sliced zucchini, and 2 sliced bell pepper on a large baking sheet.
2

Drizzle with 2 tbsp olive oil, season with salt and black pepper, and toss to coat. Arrange in a single layer.
3

Roast 25-30 minutes, flipping halfway, until caramelized at the edges.
4

Whisk together 2 tbsp balsamic vinegar, remaining 3 tbsp extra virgin olive oil, and 2 tsp honey. Season with salt and pepper.
5

Place 4 cups baby arugula in a large bowl and drizzle with half the dressing; toss to coat.
6

Pile warm vegetables over the arugula, drizzle with remaining dressing, and top with 2 oz crumbled fresh goat cheese.

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Questions

What temperature do I cook Roasted Vegetable Salad at?

For Roasted Vegetable Salad, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 3.

Is there a substitute for honey in Roasted Vegetable Salad?

The entry for Roasted Vegetable Salad calls for 2 tsp honey. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

Can I make Roasted Vegetable Salad dairy-free?

Yes. The dairy in Roasted Vegetable Salad is 2 oz fresh goat cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Roasted Vegetable Salad vegan?

No, though it is vegetarian. What keeps it from vegan is 2 oz fresh goat cheese, crumbled and 2 tsp honey. For fully plant-based entries, see the vegan salad collection.

How many calories are in Roasted Vegetable Salad?

One serving (the recipe makes 4) is about 270 calories, with 4 g protein, 19 g carbohydrate and 16 g fat, plus 2 g fiber and 108 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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