Are you craving a delicious and healthy salad? Look no further! You’re in for a treat with these two roasted salad recipes that are easy to make and bursting with flavor. So, let’s get started!
Italian Roasted Salad
First up, we have the Italian Roasted Salad that will transport you straight to Italy! This salad is packed with a variety of colorful vegetables that are roasted to perfection, topped with balsamic dressing and served with freshly shaved Parmesan cheese. Here’s what you’ll need for this delicious recipe:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- Salt and pepper to taste
- 1/4 cup freshly shaved Parmesan cheese
Preheat your oven to 400°F. Place the sliced bell peppers, zucchini, and onion on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste. Roast for 20-25 minutes or until the vegetables are tender and slightly charred. Add the cherry tomatoes to the baking sheet and roast for an additional 5-7 minutes.
While the vegetables are roasting, prepare the balsamic dressing. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper. Once the vegetables are done roasting, transfer them to a large serving platter, drizzle with the balsamic dressing, and top with freshly shaved Parmesan cheese.
Roasted Beet Salad with Local Honey-Feta Vinaigrette & Baby Arugula
Next up, we have a salad that is as beautiful as it is delicious. This Roasted Beet Salad with Local Honey-Feta Vinaigrette & Baby Arugula is perfect for a fancy dinner party or a quick lunch. Here’s what you’ll need for this recipe:
- 4 medium-sized beets, roasted and sliced
- 4 cups baby arugula
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 1/4 cup olive oil
- 2 tbsp local honey
- 2 tbsp apple cider vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Preheat your oven to 375°F. Wash and scrub the beets, then wrap them in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until the beets are tender when pierced with a fork. Once the beets are done roasting, let them cool to room temperature, then peel and slice them.
In a small bowl, whisk together olive oil, honey, apple cider vinegar, garlic, salt, and pepper to make the vinaigrette. In a large serving bowl, add baby arugula, roasted beets, crumbled feta cheese, and toasted walnuts. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately and enjoy!
These two roasted salad recipes are just what you need if you’re looking for a healthy and flavorful meal. They’re easy to make, packed with nutrients, and they taste amazing. So, why not give them a try? Your taste buds (and your health) will thank you for it!