Roasted Vegetable Salad
Roasted Vegetable Salad with tender vegetables, fresh greens, feta cheese, and a simple vinaigrette. A flavorful, meatless meal for one.
Servings: 1 serving
Equipment
Ingredients
- ½ cup chopped red bell pepper (cut into large pieces) - 2 oz/57 g
- ½ cup chopped zucchini (cut into large pieces) - 2 oz/57 g
- 6-7 broccoli florets - 2 oz/80 g
- ¼ small red onion (thickly sliced) - 1 oz/42 g
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon dried thyme or dried rosemary
- 1-2 cups mixed salad greens
- 1 tablespoon crumbled feta cheese
For the Dressing (3-2-1 Vinaigrette) - Or use your favorite store-bought vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chopped bell pepper, zucchini, broccoli, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme or rosemary (if using). Toss to coat evenly.Tip: Taste a little of the oil and seasoning mixture and adjust the salt or herbs, if needed.
- Spread them out in a single layer and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
- Let the vegetables cool slightly. Add salad greens to a bowl, top with the roasted vegetables, and sprinkle with feta cheese.
- Make the dressing: In a small bowl, whisk together olive oil, vinegar, and dijon mustard.
- Drizzle a few tablespoons of the dressing over the salad, toss gently, and enjoy right away.
Notes
- Dressing: This salad uses a few tablespoons of our 3-2-1 vinaigrette. You won’t need the full batch, so store the leftover dressing in the refrigerator for up to 1 week and use it on other salads.
- Taste Before Roasting: After tossing the vegetables with the oil and seasonings, taste a small amount of the mixture to check the flavor. Adjust the seasoning if it needs more salt or herbs.
- Don’t Overcrowd the Baking Sheet: Give the vegetables space so they roast properly instead of steaming.
- Let Roasted Vegetables Cool Slightly Before Adding to Greens: This keeps the salad greens from wilting too much.
- Make the Dressing While the Vegetables Roast: It saves time and keeps the process smooth and efficient.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 12g | Protein: 4g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 41g | Cholesterol: 8mg | Sodium: 256mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 949IU | Vitamin C: 70mg | Calcium: 138mg | Iron: 2mg
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