Roast vegetable salad
Discover a delicious Roast Vegetable Salad recipe, featuring roasted pumpkin and potatoes, caramelized onions, chickpeas, and fresh tomatoes. Enhanced with thyme, garlic, lemon, and a touch of sugar, this nutritious salad is finished with fragrant parsley and a drizzle of olive oil. Perfect as a wholesome main dish or a hearty side.
- 17 Mar 2024
- Cook time 60 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Roast vegetable salad is a delicious and nutritious dish, perfect for any meal. This recipe combines hearty vegetables, like pumpkin and potatoes, with a zesty lemon dressing and fresh herbs to create a flavorful and satisfying salad. Great for a side dish or a light main course, this salad is packed with vitamins and minerals, making it both healthy and tasty.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cube the pumpkin and potatoes.
- Slice the onions.
- Arrange the pumpkin, potatoes, and onions on a large baking sheet.
- Lightly spray the vegetables with cooking spray oil.
- Sprinkle with dried thyme, salt, and pepper to taste.
- Toss to evenly coat.
- Roast in the preheated oven for about 25-30 minutes, or until tender and golden brown. Stir halfway through to ensure even roasting.
- While the vegetables are roasting, chop the tomatoes.
- Drain and rinse the canned chickpeas.
- In a small bowl, whisk together the olive oil, juice and zest of the lemons, minced garlic, and sugar to make the dressing.
- Once the vegetables are roasted, transfer them to a large mixing bowl.
- Add the chopped tomatoes and chickpeas.
- Pour the olive oil dressing over the warm vegetables.
- Gently toss to combine.
- Add the chopped fresh parsley to the salad and gently toss to distribute evenly.
- Serve the roast vegetable salad warm or at room temperature.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheated.
Tips:
- Ensure even roasting by cutting vegetables into uniform sizes.
- Toss the vegetables halfway through roasting to promote even caramelization.
- For added depth of flavor, consider adding other herbs like rosemary or oregano.
- Allow the roasted vegetables to cool slightly before tossing with the dressing to maintain texture.
- Taste and adjust the seasoning of the dressing before mixing with the vegetables.
- Garnish with extra fresh parsley for a burst of color and freshness.
This roast vegetable salad is a wonderful blend of roasted goodness and fresh flavors. It’s hearty enough to serve as a main dish but also complements various entrees as a satisfying side. Enjoy the combination of tender roasted vegetables with the brightness of a lemon-parsley dressing. It's a versatile dish sure to impress your family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 680 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 80g | 24% |
| Fiber 13g | 35% |
| Sugar 18g | 18% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.85g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 860ug | 96% |
| Choline 77mg | 13% |
| Vitamin B1 0.44mg | 36% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 4.71mg | 29% |
| Vitamin B6 1.13mg | 67% |
| Vitamin B9 180ug | 45% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 130mg | 145% |
| Vitamin E 2.70mg | 18% |
| Vitamin K 280ug | 234% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.74mg | 0% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 2240mg | 66% |
| Selenium, Se 3.20ug | 6% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 2.39mg | 22% |
| Water | |
| Water 580g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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