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Balsamic Roasted Vegetable Salad

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Cathy Trochelman

Ingredients

Salad

  • 1 5 oz bag baby spring mix
  • 1 medium yellow squash sliced and halved or quartered
  • 1 red bell pepper cut into 1 inch pieces
  • 1 bunch asparagus ends removed and cut into 2 inch pieces
  • 1/2 red onion cut into 1 inch pieces
  • 2 Tbsp. olive oil
  • sea salt
  • fresh ground pepper
  • 4 oz. feta cheese
  • balsamic vinaigrette

Balsamic Vinaigrette

  • 1/3 c. olive oil
  • 1/3 c. balsamic vinegar
  • 2 tsp. minced red onion
  • 1/2 tsp. dried oregano
  • 1 garlic clove minced
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1/4 tsp. pepper
  • *Adapted from The America‚Äôs Test kitchen Family Cookbook: Basic Vinaigrette recipe

Instructions

Salad

  1. Toss yellow squash, red pepper, asparagus, onion (and any other vegetables you'd like to add) in olive oil. Top with sea salt and fresh ground pepper, to taste.
  2. Spread on roasting pan; roast at 400 degrees for 15 minutes.
  3. Divide spring mix between two large plates.
  4. Top each with half of roasted vegetables and 2 oz. feta cheese.
  5. Drizzle with balsamic vinaigrette.

Balsamic Vinaigrette

  1. Combine all ingredients in a small jar and shake well to combine.