Roasted vegetable salad with caper dressing
Delight in a vibrant roasted vegetable salad with caper dressing, featuring hearty potatoes, sweet red onions, crisp red peppers, juicy cherry tomatoes, and fresh spinach. Perfectly dressed with a zesty lemon and caper blend, this nutritious dish is a flavorful and wholesome meal option.
- 03 Jun 2025
- Cook time 55 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
Roasted vegetable salad with caper dressing is a delicious and healthy dish that combines the earthy flavors of roasted potatoes, sweet red onions, and vibrant red peppers with a zesty caper dressing. This salad is perfect for a light lunch or a hearty side dish, and it's packed with nutritious ingredients like spinach and cherry tomatoes.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly, then cut them into bite-sized chunks.
- Peel the red onions and slice them into wedges.
- Cut the red pepper in half, remove the seeds and stem, then slice it into strips.
- On a large baking sheet, spread out the potatoes, onions, and red pepper slices.
- Drizzle 2 tablespoons of olive oil over the vegetables and gently toss them to ensure they are evenly coated.
- Season with salt and pepper to taste.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly browned, stirring halfway through.
- While the other vegetables are roasting, rinse the cherry tomatoes and slice them in half.
- Add the halved tomatoes to the baking sheet during the last 10 minutes of roasting.
- In a small bowl, combine 2 tablespoons of lemon juice with 1 tablespoon of capers.
- Finely chop 1 tablespoon of fresh parsley and add it to the bowl.
- Mix well.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- In a large serving bowl, add 4 cups of fresh spinach.
- Top the spinach with the roasted vegetable mixture and the halved cherry tomatoes.
- Drizzle the caper dressing over the salad and toss gently to combine.
- Serve the roasted vegetable salad warm or at room temperature.
- Optionally, garnish with additional fresh parsley before serving.
Tips:
- Make sure to cut the vegetables into even-sized pieces to ensure they roast uniformly.
- Roast the potatoes first as they take longer to cook, then add the other vegetables partway through the roasting time.
- For added flavor, try roasting a clove of garlic with the vegetables and mix it into the dressing.
- You can substitute other vegetables you have on hand, such as zucchini or carrots, for a different twist.
- Don't toss the salad with the dressing until just before serving to keep the spinach from wilting.
This roasted vegetable salad with caper dressing is not only flavorful but also visually appealing with its mix of colorful vegetables. The tangy caper dressing adds a unique twist that elevates the dish. It's a versatile recipe that can be enjoyed warm or at room temperature, making it ideal for any occasion. Enjoy your healthy and delicious meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 3.94g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.58g | 12% |
| Sugar 5g | 5% |
| Fat | |
| Fat 3.76g | 4% |
| Saturated 0.55g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 24mg | 4% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.84mg | 11% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 59% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 90ug | 75% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 1.50mg | 14% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 810mg | 24% |
| Selenium, Se 0.73ug | 1% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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