Roasted Vegetable Salad Recipe
Seasonal roasted vegetables, mixed greens, vinaigrette
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Ingredients
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Roasted Vegetables
Mixed Greens
Vinaigrette
Method
Roasting Vegetables
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
- 3
Toss with Olive Oil and Seasonings
In a large bowl, combine the chopped vegetables. Drizzle with olive oil, then season with salt, black pepper, and dried oregano. Toss until all vegetables are evenly coated.
- 4
Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Preparing the Salad
- 5
Mix the Salad Greens
In a large salad bowl, add the mixed salad greens and halved cherry tomatoes.
- 6
Add Roasted Vegetables
Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Then, add them to the salad bowl with the greens.
Making the Vinaigrette
- 7
Combine Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until well combined.
- 8
Season the Vinaigrette
Add salt and black pepper to taste, adjusting according to your preference.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad and roasted vegetables. Toss gently to combine all ingredients.
