Vegetarian
Roasted Vegetable Salad
Description
Where are you headed this weekend? This Roasted Vegetable Salad wants to come with! A colorful medley of roasted veggies with chickpeas for bulk and a vibrant Mediterranean dressing, this salad is a big bowl of brightness.
Ingredients
- 1 medium sweet potato
- 1 small head cauliflower or broccoli cut into florets
- 3 tablespoons extra virgin olive oil divided
- 1 medium zucchini
- 1 small red onion
- 1 (15-ounce) can chickpeas rinsed and drained
- ⅔ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Warm pita couscous, or quinoa (optional for serving)
- FOR THE DRESSING:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons minced garlic about 3 cloves
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Directions
- Place racks in upper and lower thirds of the oven and preheat oven to 400 degrees F.
- Scrub the sweet potato and cut into 1/2-inch cubes and the cauliflower into florets. Place them on the first sheet pan and drizzle with 1 1/2 tablespoons oil.
- Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch slices. Place on the second sheet pan and drizzle with 1 1/2 tablespoons oil.
- Sprinkle each sheet pan with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat, then spread the vegetables into an even layer. Place in oven and roast for 10 minutes. Remove the pans from the oven, then with a spatula toss the vegetables to promote even cooking. Spread back into an even layer, rotate the pans' positions, then continue baking until the vegetables are crisp-tender about 10 to 15 additional minutes.
- While the vegetables roast, prepare the dressing: in a small bowl or large liquid measuring cup, whisk together the dressing ingredients: olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.
- Once the vegetables have finished roasting, scrape them into a large serving bowl. Add the chickpeas. While the vegetables are still warm, pour the dressing over the top and toss gently to coat.
- Gently stir in the feta and parsley. Enjoy with pita, couscous, or quinoa as desired.
