ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
AUTUMN SPINACH SALAD
For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. -Greta Igl, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 173 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
ROASTED FALL VEGETABLE SALAD
Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF.
- Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
- Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
- Top with bacon, nuts and remaining dressing.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.3333 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g
SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
- Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
- Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place spinach in serving bowl.
- Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
- Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
- Toss spinach with dressing, Gorgonzola and pecans.
SPINACH SALAD WITH ROASTED FALL VEGETABLES
The roasted vegetables piled onto the salad make this a healthy, filling supper.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
- Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.
SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES
Provided by Danny Boome
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
- Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.
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