Recipe: Quick and Easy Roasted Veggie Salad
During the warm summer months a big, main course-worthy salad is always on my weekly rotation for dinner, but it rarely makes an appearance during the chilly winter months. Only warm meals will do this time of year, which crosses cool, crisp bowls of vegetables right off the list. This salad, however, was dreamt up for winter.
It’s filled with warm, hearty roasted mushrooms and sweet potatoes and rounded out with plenty of baby kale, that wilts ever-so-slightly when tossed with the warm vegetables and a garlicky balsamic vinaigrette. Then everything is finished off with crumbles of tangy goat cheese and crunchy pumpkin seeds to ensure it’s a vegetable-driven meal that will satisfy.
A Dinner Salad Worthy of Winter
This easy weeknight meal fits the season perfectly. Earthy mushrooms, caramelized sweet potatoes, and aromatic shallots lend comfort to the bowl — especially since they’re enjoyed while still warm from the oven. If you have leftovers, be sure to reheat the veggies before serving again.
This hearty salad is a vegetarian meal that won’t weigh you down and comes together in next to no time. Pair it with a few thick slices of crusty bread to round things out, or don’t, if that’s not your thing — either way it’s sure to be a salad that will go on your winter weekly dinner rotation.
Quick and Easy Roasted Vegetable Salad
Serves4 to 6
For the salad:
- 2 pounds
sweet potatoes (about 2 large), peeled and cut into 1-inch chunks
- 1 pound
cremini mushrooms, halved or quartered if large
medium shallots, peeled and quartered through the root
- 3 tablespoons
Freshly ground black pepper
- 5 ounces
- 4 ounces
fresh goat cheese, crumbled (about 1 cup)
- 1/2 cup
toasted pumpkin seeds
For the vinaigrette:
- 1/3 cup
extra-virgin olive oil
- 1/4 cup
- 2 teaspoons
small clove garlic, grated or minced
- 1/2 teaspoon
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 425°F.
Place the sweet potatoes, mushrooms, and shallots on a rimmed baking sheet. Drizzle with the olive oil, a big pinch of salt, and a few grinds of black pepper, and toss to combine. Spread out in an even layer.
Roast until tender and lightly caramelized, stirring halfway through, about 20 minutes total. Meanwhile, make the vinaigrette. Place all the ingredients in a small bowl and whisk to combine; set aside.
Transfer the roasted vegetables to a large bowl. Drizzle with about 1/2 of the vinaigrette and toss to evenly coat. Add the kale and goat cheese and gently toss everything again to combine. Taste and toss with more vinaigrette as needed (you might not use all the vinaigrette). Sprinkle with pumpkin seeds and serve warm or at room temperature.
Make ahead: The vegetables can be roasted and the dressing made up to 2 days ahead. Store in separate airtight containers in the refrigerator and bring the vegetables to room temperature before using. Rewhisk the dressing before using. The tossed salad can also be stored in the refrigerator for up to 3 hours.