ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
VEGETABLE SALAD WITH GOAT CHEESE
Categories Salad Potato Steam Quick & Easy Spring Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam potatoes until tender, about 10 minutes. Cool completely.
- Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
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