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roasted veggie and herb salad

Roasted Vegetable and Fresh Herb Salad Recipe

  • Author: Steph Jenkins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

UnitsScale
  • 1/2 red onion, diced very small
  • 1 Tbs. apple cider vinegar
  • 1 1/2 lb. mixture of broccoli and cauliflower
  • 2 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • Salt (Use the code kitchenstewardship for 15% off of your first purchase), to taste
  • 3 c. cooked quinoa or other grain
  • 1 handful of fresh herbs, chopped (parsley, basil, and mint are great)
  • Balsamic vinaigrette
  • 3 oz. feta or goat cheese, crumbled (optional)


ship kroger


Instructions

  1. Preheat the oven to 450 F.
  2. Place the onion in a bowl and toss with 1 Tbs. vinegar. This step is called maceration and it makes the onion taste amazing in the salad. Do not skip this step if you can help it. Set aside.
  3. Roughly chop the broccoli and cauliflower, then place them on 1-2 large baking sheets. Broccoli cooks faster than cauliflower, so you may want to separate them into 2 pans. Toss the florets with olive oil and a generous sprinkle of salt. Then spread them in the pans, making sure they are not crowded (this ensures they get crispy and brown on the edges).
  4. Roast the veggies in the oven for 15-20 minutes, until they are just barely soft in the middle but nicely browned on the outside. Remove the pans from the oven and let them cool slightly.
  5. Toss the broccoli and cauliflower in a medium-size bowl with the quinoa, macerated onion, fresh herbs, cheese, and ½ cup of the vinaigrette. Taste, then add another 1/2 cup vinaigrette and more salt, to taste. 

Notes

Substitute the quinoa for other kinds of cooked grain (farro, couscous, etc.), navy beans, or homemade croutons (Maybe made from this easy mix and pour sourdough bread).

Substitute the broccoli and cauliflower for asparagus. 


Nutrition

  • Serving Size: 1 cup
  • Calories: 555
  • Sugar: 7g
  • Sodium: 587mg
  • Fat: 25g
  • Saturated Fat: 5g
  • Carbohydrates: 67g
  • Fiber: 8g
  • Protein: 16g
  • Cholesterol: 13mg

Keywords: side dish, fresh herbs,

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