Roasted Veggie Salad

I fell in love with roasted veggies paired with tangy goat cheese in my first job as a restaurant server. The restaurant’s lunch menu featured a sandwich of roasted vegetables and goat cheese over field greens and served on a fresh roll. The combination is classic and makes for a wonderful weekend meal. Roast the veggies ahead of time and pack them up for a picnic or a weekday lunch. Enjoy!

Roasted Veggie Salad

Author: Healthful Mama

Recipe type: Appetizer, Lunch, Light Dinner

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2

Roasted vegetables paired with tangy goat cheese rest on field greens. Top it off with balsamic vinaigrette.

Ingredients

4 cup assorted vegetables, sliced into large chunks (Best: bell peppers, zucchini, red onion)
2 T. olive oil
½ c. crumbled goat cheese
4 c. field greens or baby spinach leaves
Vinaigrette:
¼ c. balsamic vinegar
¾ c. extra virgin olive oil
2 tsp orange juice
½ tsp oregano
salt and pepper

Instructions

Place a baking stone in the oven. Preheat oven to 400 degrees.
In a large bowl, toss the sliced vegetables with olive oil and salt and pepper.
Place veggies on baking stone and bake for 20-25 minutes, until browned and soft.
Meanwhile, prepare vinaigrette:
Combine vinegar, orange juice, and spices in a medium bowl. Slowly pour in olive oil as you vigorously whisk the vinegar. Continue until well-combined.
Arrange two plates with equal portions of field greens. Top with cooked vegetables, goat cheese, and drizzle with vinaigrette.
Serve with whole-grain bread, if desired.

Notes

Try roasting the vegetables on your grill. Simply wrap in foil and cook over med-high heat for 20 minutes.

I love a great salad! What’s your favorite salad topper?