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!
Cook time 40 min
Prep time 25 min
Ingredients:
3 potatoes2 sweet potatos
2 garlic cloves
1/4 cup olive oil
1 red pepper
1 onion
1/3 cup pine nuts
4 cups arugula
2 tbsp lemon juice
2 tsp mustard
2 tbsp dried oregano
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.
Instructions:
Preheat your oven to 400°F (200°C).
- 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.
- 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.
- 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.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and mustard. Season with salt and pepper to taste.
- 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.
- 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 per serving
4 ServingsCalories 340kcal
Protein 8g
Carbohydrates 60g
Fiber 11g
Sugar 10g
Fat 24g
More recipes
Grilled zucchini and red pepper salad with basil and brown sugar vinaigrette
Easy to make and bursting with fresh, vibrant flavors, this salad is an ideal side dish or light meal.
04 Mar 2025Char-grilled shrimps with flavoured butters
This easy-to-make recipe combines juicy shrimps with a blend of fresh dill and parsley for a mouthwatering meal.
07 Apr 2025Asparagus and tomato salad
Ideal for a light lunch or a side dish at your next barbecue.
07 May 2025