Balsamic Roasted Vegetable Salad

Balsamic Roasted Vegetable Salad

21 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
Laura N
Recipe by  Laura N

“This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
  3. Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
  4. Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

Share It

Reviews (21)

Rate This Recipe
Laura N
63

Laura N

Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Third, the potatoes might even take 10 minutes, just cook until they pierce easily with a knife. Before tossing the finished salad, mash up some of the garlic to add to the dressing. Bon Appetit :)

nammacooks
16

nammacooks

Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach, pine nuts and Balsamic vinegar, this was a fantastic combination. I'm going to serve this next time we have company.

Tami Baity
12

Tami Baity

This was really good! I made it to bring to a friends house. I was asked to bring a salad, but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy February day, I wanted something roasted and hearty. Wah-La! I Omitted the tomatoes, they are terrible this time of year in MA. I also opted to skip the pine nuts. I am not a huge fan, and I was on a budget. I used mini yukon potatoes cut in half. The person who submitted this recipe also rated it to add some suggestions. She is right, you will need to nuke the potatoes for about 8-10 mins so they are just fork tender. 3 mins is not enough. Also, I took some of the roasted garlic out and mashed it into the vinegar like she also suggested, and tossed everything together. O man was it tastey! I tossed in sliced mushrooms to roast with the other veggies cus I had them and i LOVE them. YUM YUM YUM! and really healthy! My husband and I are eating the left overs tossed with chicken tonight for dinner. Can't wait! Thank you for sharing this recipe. It was exactly what I was looking for!

More Reviews

Similar Recipes

Roasted Vegetable Medley
(112)

Roasted Vegetable Medley

Roasted Yam and Kale Salad
(98)

Roasted Yam and Kale Salad

Roasted Asparagus with Balsamic Vinegar
(27)

Roasted Asparagus with Balsamic Vinegar

Emily's Famous Roasted Vegetable Salad
(14)

Emily's Famous Roasted Vegetable Salad

Roasted Vegetable and Couscous Salad
(7)

Roasted Vegetable and Couscous Salad

Roasted Potato Salad with Balsamic Dressing
(9)

Roasted Potato Salad with Balsamic Dressing

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Vegetable Medley

>

next recipe:

Roasted Vegetable Salad