Tuesday, August 28, 2012

Roasted Veggie Salad

We were invited to dinner at our friends' house this summer, and she made a really yummy salad. She combined pan-roasted vegetables and raw vegetables to make a nice mix of colors, textures, and flavors.

My CSA box a few weeks ago had small garnet sweet potatoes, zucchini, green lettuce, and apples (among other delicious things!). I wanted to make a hearty salad to accompany some pan-grilled catfish for a healthy dinner. Then I remembered Erin's salad! I love these veggies when they are roasted because the sugars get carmelized and bring out such good flavor. I thought it would go great with the fresh, crisp apples.

I cut the zucchini and peeled sweet potatoes in rounds, lay them on a baking sheet, drizzled on olive oil, and sprinkled salt and pepper to cover them lightly. I roasted them at 425F for about 25 minutes.

In the meantime, I washed the green lettuce, diced a couple of apples, and whipped up a quick sweet vinaigrette:
Peach Balsamic Vinaigrette
2T peach balsamic vinegar (or any fruit-infused balsamic)
1T dijon mustard
4T extra virgin olive oil
pinch of salt & pepper
Whisk all ingredients together and dress your salad!
When the veggies were done in the oven, I let them sit and cool for just 10 minutes or so. Then I combined the lettuce, apples, zucchini, and sweet potatoes with the vinaigrette.
Served beside a simple pan-grilled catfish filet (seasoned with salt, pepper, and paprika), we had a light and healthy dinner during a busy weeknight. And I didn't even have to go to the store! Think outside the box, and you could end up with a new favorite!

1 comment:

  1. Looks delicious, Lea! Yet another inspiring post for things to do with my CSA box. I eat a TON of salad, so I'm always looking for a way to mix it up. Thanks!