Roasted Veggie Salad with French Vinaigrette
 
Prep time
Cook time
Total time
 
Not only is this Roasted Veggie Salad with French Vinaigrette healthy and easy, but it's full of wholesome ingredients. The veggies add a bold robust flavor and the vinaigrette is slightly sweet with no refined sugar.
Author:
Recipe type: Salad
Serves: 6-8 servings
Ingredients
  • For the roasted veggies:
  • 2-3 tablespoons olive oil
  • 1 beet, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2-3 rainbow carrots, peeled and diced (1½ cups)
  • 1 cup sliced mushrooms
  • ¾-1 teaspoon salt
  • ¼-1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • For the salad:
  • 12 oz. mixed greens of choice (I used red leaf lettuce, baby spinach, and watercress)
  • ½ watermelon radish, peeled and thinly sliced
  • roasted veggies
  • 10-12 grape tomatoes, cut in half
  • 2 oz. crumbled goat cheese, blue cheese, or Boursin brand garlic and fine herb Gournay cheese
  • 3 tablespoons toasted pecans or walnuts
  • For the dressing:
  • 3 oz. (about ⅓ cup) olive oil
  • 4 oz. (1/2 cup) rice wine vinegar
  • 2 tablespoons water
  • 3 teaspoons Dijon mustard
  • 3 teaspoons honey
  • 2 tablespoons finely chopped parsley leaves or ¾ teaspoon dried (fresh recommended)
  • ¼ teaspoon garlic powder
  • dash of salt
  • dash of pepper
Directions
  1. Preheat oven to 425 degrees.
  2. Arrange diced beets, sweet potatoes, carrots, and slice mushrooms on baking sheet. Drizzle with 2 tablespoons olive oil. Season with salt, teaspoon pepper, Italian seasoning, onion powder, garlic powder, and ground ginger. Toss to coat evenly. If veggies still feel dry, add additional tablespoon of olive oil. Bake on top rack of oven at 425 for 25-30 minutes or until tender and crisping on the outside. Remove from oven and set aside.
  3. While veggies are roasting, make dressing. Combine all ingredients except olive oil in a small mixing bowl. Whisk until combined. While still whisking, slowly pour in olive oil and continue whisking until combined. Place in fridge until ready to use.*
  4. To assemble salad, place lettuce mix on bottom. Top with thinly sliced watermelon radish, then top with cooled roasted veggies, halved grape tomatoes, crumbled cheese, and toasted pecans. Shake or mix dressing if separated and drizzle on salad right before serving.
  5. Store leftover dressing in an airtight container or bottle in fridge for up to 2 weeks. Shake or mix again before serving.*
Notes
*If your fridge is extremely cold, oil may solidify if dressing is left untouched for a day or two. Simple take out dressing about an hour or two before serving and then shake to combine. Or you may run dressing bottle under warm water to bring close to room temperature.
Recipe by Breezy Bakes at https://www.breezybakes.com/roasted-veggie-salad-french-vinaigrette/