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!

Healthful Mama

Roasted Veggie Salad

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

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Appetizer, Light Dinner, Lunch

Ingredients Method Notes

Ingredients

  

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• 4 cup assorted vegetables sliced into large chunks (Best: bell peppers, zucchini, red onion)
• 2 T. olive oil
• 1/2 c. crumbled goat cheese
• 4 c. field greens or baby spinach leaves

Vinaigrette:

• 1/4 c. balsamic vinegar
• 3/4 c. extra virgin olive oil
• 2 tsp orange juice
• 1/2 tsp oregano
• salt and pepper

Method

 

1. Place a baking stone in the oven. Preheat oven to 400 degrees.
2. In a large bowl, toss the sliced vegetables with olive oil and salt and pepper.
3. Place veggies on baking stone and bake for 20-25 minutes, until browned and soft.

Meanwhile, prepare vinaigrette:

1. 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.
2. Arrange two plates with equal portions of field greens. Top with cooked vegetables, goat cheese, and drizzle with vinaigrette.
3. 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.

Tried this recipe?Let us know how it was!

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