Warm roasted vegetable salad

Indulge in this comforting and nutritious Warm Roasted Vegetable Salad, featuring tender potatoes and sweet potatoes, vibrant red pepper, and savory garlic, all roasted to perfection in olive oil. Garnished with crunchy pine nuts, fresh arugula, and a zesty lemon mustard dressing with oregano, this delightful salad is easy to make and packed with flavor. Perfect as a hearty main dish or a tasty side, this recipe is sure to become a new favorite!

  • 26 Apr 2025
  • Cook time 40 min
  • Prep time 25 min
  • 4 Servings
  • 11 Ingredients

Warm roasted vegetable salad

Warm roasted vegetable salad is a delightful medley of hearty potatoes, sweet potatoes, vibrant red pepper, and crunchy pine nuts, all tossed with fresh arugula and a zesty lemon-mustard dressing. This dish is perfect for any occasion, providing a satisfying and nutritious meal that's bursting with flavor.

Ingredients:

3 potatoes
600g
2 sweet potatos
400g
2 garlic cloves
6g
1/4 cup olive oil
60g
1 red pepper
80g
1 onion
160g
1/3 cup pine nuts
55g
4 cups arugula
80g
2 tbsp lemon juice
10g
2 tsp mustard
10g
2 tbsp dried oregano
30g

Instructions:

1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Prepare Vegetables:
- Wash and peel the potatoes and sweet potatoes. Cut them into 1-inch (2.5 cm) cubes.
- Peel and chop the garlic cloves finely.
- Deseed and cut the red pepper into strips.
- Peel the onion and cut it into thick slices.
3. Season and Roast:
- In a large mixing bowl, combine the potato cubes, sweet potato cubes, chopped garlic, red pepper strips, and onion slices.
- Drizzle with 2 tablespoons of the olive oil and sprinkle with salt, pepper, and the dried oregano. Toss to coat the vegetables evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden, stirring halfway through for even roasting.
4. Prepare Pine Nuts:
- While the vegetables are roasting, toast the pine nuts in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant, about 3-4 minutes. Be careful not to burn them. Set aside.
5. Make Dressing:
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and mustard. Season with salt and pepper to taste.
6. Assemble Salad:
- Once the roasted vegetables are ready, remove them from the oven and let them cool for a few minutes.
- In a large salad bowl, add the arugula. Top with the warm roasted vegetables.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle the toasted pine nuts over the top.
7. Serving:
- Serve the warm roasted vegetable salad immediately. Enjoy!

Tips:

- For extra crispiness, cut the potatoes and sweet potatoes into evenly sized pieces.

- Roast the garlic cloves with the vegetables for a deeper, mellower garlic flavor.

- Toast the pine nuts lightly in a dry skillet over medium heat until golden brown to enhance their nutty flavor.

- Toss the arugula with the dressing first before combining with the roasted vegetables for a more even coating.

- Feel free to experiment with additional vegetables like zucchini or carrots to customize the salad to your taste.

This warm roasted vegetable salad is not only simple to prepare but also versatile and incredibly satisfying. Whether served as a main dish or a side, it brings a wonderful harmony of flavors and textures to your table. Enjoy the wholesome goodness and vibrant taste of this delightful salad.

Nutrition Facts
Serving Size370 grams
Energy
Calories 340kcal17%
Protein
Protein 8g6%
Carbohydrates
Carbohydrates 60g17%
Fiber 11g30%
Sugar 10g10%
Fat
Fat 24g29%
Saturated 2.97g10%
Cholesterol 0.00mg-
Vitamins
Vitamin A 770ug86%
Choline 50mg9%
Vitamin B1 0.31mg26%
Vitamin B2 0.23mg17%
Vitamin B3 3.41mg21%
Vitamin B6 0.89mg52%
Vitamin B9 90ug23%
Vitamin B12 0.00ug0%
Vitamin C 63mg72%
Vitamin E 3.30mg22%
Vitamin K 80ug68%
Minerals
Calcium, Ca 210mg16%
Copper, Cu 0.58mg64%
Iron, Fe 6mg53%
Magnesium, Mg 130mg31%
Phosphorus, P 250mg20%
Potassium, K 1350mg40%
Selenium, Se 2.71ug5%
Sodium, Na 100mg7%
Zinc, Zn 2.06mg19%
Water
Water 280g-
* 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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