Experience the wholesome goodness of roasted vegetables with this hearty salad recipe. This dish features a variety of vegetables, each providing a unique flavor and texture. The roasting process enhances their natural sweetness, complemented by the tangy dressing, crunchy walnuts, and creamy feta cheese. It's a perfect blend of taste and health, suitable for any meal of the day.
Most of the ingredients used in this recipe are easily found in your kitchen like carrots, sweet potato, and onions. However, there might be a few like beets and parsnips that you may need to pick up from the supermarket. These root vegetables are the stars of this recipe, contributing significantly to its heartiness and robust flavor. Be sure to choose fresh and firm ones for the best results.
Ingredients for Hearty Roasted Vegetable Salad
Beets: These are root vegetables known for their earthy sweetness. They add a vibrant color and unique taste to the dish.
Olive oil: Used for roasting vegetables and preparing the vinaigrette. It adds a mild flavor and helps in roasting the vegetables evenly.
Red onion: Adds a sweet and slight bite to the dish when roasted.
Carrots: These add a sweet and slightly crunchy component to the salad.
Parsnips: They have a sweet, slightly nutty flavor that pairs well with other root vegetables.
Sweet potato: This adds a creamy, sweet element to the salad.
Balsamic vinegar: It adds tanginess to the dressing, balancing out the sweetness of the roasted vegetables.
Lemon juice: This adds a fresh and tangy flavor to the dressing.
Dijon mustard: It gives a piquant flavor to the dressing.
Garlic powder: Adds a subtle garlicky flavor, enhancing the overall taste of the salad.
Fresh parsley: It provides a fresh, herbal note to the salad.
Mixed greens: They add a crisp and fresh element to the salad, contrasting with the roasted vegetables.
Walnuts: These add a crunchy texture and a slight bitterness, which complements the sweetness of the roasted vegetables.
Feta cheese: This adds a creamy, salty component which balances the flavors of the salad.
One reader, Ky Roman says:
This hearty roasted vegetable salad recipe is a game-changer! The combination of tender roasted veggies, mixed greens, and flavorful vinaigrette is simply divine. The walnuts and feta add a delightful crunch and creaminess. It's a wholesome and satisfying dish that's perfect for any occasion. Highly recommended!
Key Techniques for Making Hearty Roasted Vegetable Salad
How to roast beets: Wrap the beets individually in aluminum foil after drizzling them with olive oil and seasoning with salt. This will help them cook evenly and retain their moisture while roasting.
How to make vinaigrette: Whisk together olive oil, balsamic vinegar, lemon juice, dijon mustard, and garlic powder until emulsified. Then, add the fresh parsley and season with salt and pepper, stirring to combine.
How To Make Hearty Roasted Veggie Salad
A bowl of roasted veggie salad is loaded with antioxidants from hearty ingredients tossed in flavorful balsamic mustard sauce, topped with crunchy walnuts.
Serves:
Ingredients
- 3beets
- 1cupolive oil,divided
- 1½tspsalt,divided
- 1red onion,cut into wedges
- 4carrots,peeled and chopped
- 2parsnips,peeled and chopped
- 1sweet potato,peeled and chopped
- ¾tsppepper,divided
- 2tbspbalsamic vinegar
- 1tbsplemon juice
- 1tbspdijon mustard
- ½tspgarlic powder
- 3tbspfresh parsley,chopped
- 6cupsMixed greens
- 1cupwalnuts,chopped
- ½cupfeta cheese,crumbled
Instructions
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Preheat oven to 425 degrees F.
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On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon of salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
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On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
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Drizzle with 3 tablespoons of olive oil and season with ½ teaspoon of pepper and ½ teaspoon of salt. Toss the vegetables until coated and spread them evenly in the pan.
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Create 3 circular spaces for the beets. Place the 3 beets on the pan.
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Bake for about 1 hour until with vegetables begin to crisp and caramelize.
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In a large bowl, add ½ cup of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
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Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
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Top with walnuts and feta. Serve and enjoy!
Nutrition
- Calories: 697.17kcal
- Fat: 59.40g
- Saturated Fat: 10.44g
- Trans Fat: 0.00g
- Monounsaturated Fat: 40.56g
- Polyunsaturated Fat: 6.50g
- Carbohydrates: 38.26g
- Fiber: 9.40g
- Sugar: 15.50g
- Protein: 7.16g
- Cholesterol: 16.69mg
- Sodium: 930.16mg
- Calcium: 196.09mg
- Potassium: 967.49mg
- Iron: 2.63mg
- Vitamin A: 976.59µg
- Vitamin C: 31.27mg
Pro Tip for Perfecting Your Roasted Vegetable Salad
When roasting vegetables, it's important to cut them into similar sizes to ensure even cooking. Larger pieces may take longer to cook, while smaller pieces may cook too quickly and burn. Additionally, tossing the vegetables in oil before roasting helps them to caramelize and develop a rich, deep flavor. For an extra flavor boost, consider adding your favorite herbs or spices to the oil before tossing with the vegetables.
Time-Saving Tips for Preparing This Salad
Prep ahead: Chop and store the vegetables in an airtight container in the fridge a day before. This will save time on the day of cooking.
Use pre-cut vegetables: Consider using pre-cut vegetables from the grocery store to save time on chopping and peeling.
Multi-task: While the vegetables are roasting, prepare the vinaigrette and toss the greens to save time.
Invest in a good peeler: A good quality peeler can make peeling and prepping the vegetables much quicker and easier.
Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible to save time searching for them later.
Substitute Ingredients For Hearty Roasted Veggie Salad Recipe
beets - Substitute with butternut squash: Butternut squash has a similar sweet and earthy flavor to beets when roasted, and it will add a nice texture and color to the salad.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a great alternative for roasting the vegetables.
salt - Substitute with sea salt: Sea salt can provide a similar level of salinity and enhance the flavors of the roasted vegetables.
red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and can add a subtle sweetness to the salad when roasted.
carrots - Substitute with rainbow carrots: Rainbow carrots can add a pop of color and a slightly sweeter flavor to the salad, enhancing its visual appeal and taste.
parsnips - Substitute with turnips: Turnips have a similar earthy and slightly sweet flavor to parsnips when roasted, and they can provide a unique twist to the salad.
sweet potato - Substitute with butternut squash: Butternut squash can be a great alternative to sweet potatoes, offering a similar creamy texture and sweet flavor when roasted.
pepper - Substitute with chili flakes: Chili flakes can add a subtle heat and depth of flavor to the salad, complementing the roasted vegetables.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can provide a tangy and slightly fruity flavor, similar to balsamic vinegar, to dress the salad.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can offer a tangy and slightly fruity acidity, similar to lemon juice, to brighten the flavors of the salad.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can provide a similar tangy flavor and texture to the dressing, enhancing the overall taste of the salad.
garlic powder - Substitute with minced garlic: Minced garlic can offer a more intense and fresh garlic flavor compared to garlic powder when roasted with the vegetables.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro can add a bright and herbaceous flavor to the salad, complementing the roasted vegetables.
mixed greens - Substitute with baby spinach: Baby spinach can provide a similar tender and mild green base for the salad, offering a nutritious and vibrant alternative.
walnuts - Substitute with pecans: Pecans can add a rich and buttery flavor, similar to walnuts, and provide a delightful crunch to the salad.
feta cheese - Substitute with goat cheese: Goat cheese can offer a tangy and creamy texture, similar to feta, and complement the flavors of the roasted vegetable salad.
Presentation Tips for a Stunning Roasted Vegetable Salad
Elevate the plating: When presenting the hearty roasted vegetable salad, focus on creating a visually stunning plate. Arrange the mixed greens and roasted vegetables in an artful manner, using the vibrant colors and textures to create an eye-catching display.
Incorporate contrasting textures: Introduce a variety of textures to the presentation. Consider adding a crispy element, such as toasted walnuts, to contrast with the tender roasted vegetables and creamy feta cheese. This will provide a delightful sensory experience for the diners.
Highlight the star ingredients: Showcase the individual roasted vegetables as the stars of the dish. Arrange the beets, carrots, parsnips, and sweet potato in a manner that allows each ingredient to stand out, emphasizing their natural beauty and flavors.
Balance the composition: Pay attention to the balance of the plate. Ensure that the distribution of ingredients is harmonious, creating a visually appealing composition that is both inviting and balanced in its presentation.
Utilize elegant serving ware: Select elegant and sophisticated serving ware that complements the rustic yet refined nature of the dish. Consider using minimalist, earthy-toned plates or bowls to enhance the presentation of the hearty roasted vegetable salad.
Garnish with fresh herbs: Add a final touch of freshness and color to the dish by delicately garnishing with fresh parsley. This not only enhances the visual appeal but also adds a pop of flavor to the overall presentation.
Emphasize the vinaigrette drizzle: Use the vinaigrette as a tool for artistic expression. Drizzle the dressing with precision, creating elegant lines or patterns on the plate to add a touch of sophistication to the presentation.
Consider the negative space: Embrace the concept of negative space on the plate. Allow the natural beauty of the dish to shine by incorporating strategic empty spaces, creating a sense of refinement and elegance in the presentation.
Essential Kitchen Tools for Making Roasted Vegetable Salad
Cutting board: A flat, sturdy surface used for cutting, chopping, and preparing ingredients.
Aluminum foil: A thin, pliable sheet of metal used for wrapping and covering food during cooking.
Sheet pan: A shallow, rectangular pan with a raised edge, used for roasting and baking.
Whisk: A kitchen utensil used for blending and mixing ingredients together.
Mixing bowl: A deep bowl used for combining and mixing ingredients.
Tongs: A kitchen tool with two arms and a pivot used for gripping and lifting hot items.
Oven: A kitchen appliance used for baking, roasting, and heating food.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Knife: A sharp tool used for cutting and slicing ingredients.
Measuring cups and spoons: Tools used for accurately measuring ingredients in cooking and baking.
Whisk: A kitchen utensil used for blending and mixing ingredients together.
Spatula: A flat, flexible tool used for lifting, flipping, and spreading ingredients.
Storage and Freezing Instructions for Roasted Vegetable Salad
- To store the hearty roasted vegetable salad, place it in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together and intensify over time, making it even more delicious the next day.
- If you want to keep the salad fresh and crisp, store the roasted vegetables and vinaigrette separately from the mixed greens. When ready to serve, toss the components together and add the walnuts and feta cheese.
- For longer storage, you can freeze the roasted vegetables for up to 2-3 months. Let them cool completely before transferring them to a freezer-safe container or resealable bag. Thaw the vegetables in the refrigerator overnight before using them in the salad.
- The vinaigrette can also be made ahead of time and stored in a jar or airtight container in the refrigerator for up to a week. Give it a good shake or whisk before dressing the salad.
- If you have leftover salad that has already been mixed with the vinaigrette, it's best to consume it within a day or two, as the greens will start to wilt and lose their texture.
- To keep the walnuts crunchy, store them separately in an airtight container at room temperature and add them to the salad just before serving.
How To Reheat Leftover Roasted Vegetable Salad
- To reheat leftover hearty roasted vegetable salad, start by preheating your oven to 350°F (175°C). This temperature will gently warm the vegetables without overcooking them.
- Spread the leftover salad on a baking sheet lined with parchment paper. Make sure the vegetables are in a single layer to ensure even reheating.
- If the salad looks a bit dry, drizzle a small amount of olive oil over the vegetables to help revive their texture and flavor.
- Place the baking sheet in the preheated oven and reheat for 10-15 minutes, or until the vegetables are warmed through. Keep an eye on the salad to prevent the vegetables from burning or becoming too soft.
- Alternatively, you can reheat the salad in a large skillet over medium heat. Add a tablespoon of olive oil to the skillet and toss the vegetables until they are heated through, about 5-7 minutes.
- If you prefer a cold salad, simply remove the leftover salad from the refrigerator and let it sit at room temperature for 15-20 minutes before serving. This will help the flavors to develop and the vegetables to soften slightly.
- Regardless of the reheating method you choose, be sure to taste the salad before serving and adjust the seasoning if needed. You may want to add a squeeze of fresh lemon juice, a sprinkle of salt and pepper, or a drizzle of balsamic vinegar to brighten up the flavors.
- Once reheated, top the salad with fresh walnuts and crumbled feta cheese for added texture and flavor. Serve the salad warm or at room temperature, depending on your preference.
Interesting Trivia About Roasted Vegetable Salads
The roasted vegetable salad is a great source of vitamins and minerals, providing a healthy and nutritious meal.
Is Making Roasted Vegetable Salad at Home Cost-Effective?
The cost-effectiveness of this hearty roasted vegetable salad recipe largely depends on the availability and pricing of the ingredients. Beets, carrots, and parsnips are generally affordable, while feta cheese and walnuts can be pricier. However, the versatility and nutritional value of this dish make it a worthwhile investment. The approximate cost for a household of 4 people would be around $20-$25. The abundance of fresh vegetables and the use of simple, yet flavorful ingredients make this recipe a solid 9/10 in terms of cost-effectiveness.
Is This Roasted Vegetable Salad Healthy?
The hearty roasted vegetable salad recipe is a nutritious and well-balanced dish that offers a variety of essential vitamins, minerals, and fiber. The recipe includes a mix of nutrient-dense vegetables such as beets, carrots, parsnips, and sweet potatoes, which are rich in antioxidants, vitamin A, vitamin C, and potassium. The addition of mixed greens provides extra fiber and nutrients, while the walnuts offer healthy fats and protein. The use of olive oil in the dressing is a good choice, as it contains heart-healthy monounsaturated fats.
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- Reduce the amount of olive oil used in the dressing to lower the overall calorie and fat content
- Opt for a low-fat or fat-free feta cheese to decrease the saturated fat content
- Consider adding more protein sources, such as grilled chicken or chickpeas, to make the salad more satiating
To further enhance the nutritional value of this already healthy salad, you could:
- Incorporate additional leafy greens like spinach or kale to boost the vitamin and mineral content
- Add a variety of colorful vegetables, such as bell peppers or cherry tomatoes, to increase the antioxidant profile
- Sprinkle some seeds, like pumpkin or sunflower seeds, for extra healthy fats and a crunchy texture
- Experiment with different herbs and spices in the dressing to add flavor without relying on excessive salt or oil
Editor's Opinion on This Delightful Roasted Vegetable Salad
The hearty roasted vegetable salad recipe is a delightful combination of earthy roasted vegetables, vibrant mixed greens, and a zesty vinaigrette. The roasting process brings out the natural sweetness and depth of flavor in the beets, carrots, parsnips, and sweet potato, while the balsamic vinaigrette adds a tangy and aromatic touch. The addition of walnuts and feta cheese provides a satisfying crunch and creamy saltiness, elevating the overall texture and taste of the salad. This dish is a perfect balance of hearty and healthy, making it a versatile and satisfying option for any occasion.
Enhance Your Hearty Roasted Veggie Salad Recipe with These Unique Side Dishes:
Similar Salad Recipes to Try
Appetizer and Dessert Pairings for Roasted Vegetable Salad
Why trust this Hearty Roasted Veggie Salad Recipe:
This recipe offers a delightful combination of roasted vegetables and a zesty balsamic vinaigrette, providing a burst of flavors and textures. The use of fresh parsley and walnuts adds a delightful crunch, while the feta cheese brings a creamy and tangy element to the dish. With a focus on wholesome ingredients and a harmonious blend of flavors, this hearty roasted vegetable salad is a trustworthy choice for a satisfying and nutritious meal.
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