Roasted Vegetable Salad with Pesto Vinaigrette

This fall-inspired dish incorporates everything the harvest has to offer.  Combined with a tangy vinaigrette, this salad is the perfect balance of healthy fats and vital nutrients. The robust flavor melds with the vegetables creating a memorable meal.

If you’re on the clock, you can roast the veggies ahead of time and mix the vinaigrette before serving. You can also add the leftovers to other dishes if you choose to batch roast.

For more healthy fall side dishes, check out these recipes:

Photo credit: A Healthier Michigan

Ingredients

  • 2 lbs. roma tomatoes
  • 2 Tbsp. olive oil
  • 6 beets (3 red and 3 gold)
  • 3 large carrots
  • ¼ whole red cabbage
  • 2 avocados
  • 2 zucchinis
  • 1/3 cup basil pesto
  • 1/3 cup olive oil
  • ¼ cup white balsamic vinegar
  • Salt and pepper

Roasted Vegetable Salad with Pesto Vinaigrette

Instructions
1. Preheat the oven to 450 degrees and place the whole beets in a baking dish. Roast for 1 hour, until soft. Cool completely, then peel and slice into 1/8-inch rounds.
2. Preheat the oven to 300 degrees. Slice the tomatoes into 1/3-inch rounds and lay out on foil-lined rimmed baking sheets. Drizzle with olive oil and salt and pepper liberally. Place in the oven and roast for 75 to 90 minutes, until the tomatoes are soft and wrinkled.
3. Shave the carrots into thin ribbons with a veggie peeler and shave the red cabbage into a thin slaw. Peel and slice the avocados into thin pieces.
4. Arrange all the vegetables into rows on a large platter. Then pour the last four ingredients in a small bowl and whisk for the vinaigrette. Salt and pepper to taste.
5. Drizzle the pesto vinaigrette over the roasted rainbow salad and serve immediately.


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