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+ servings
5 from 1 vote
Roasted Vegetable Salad
Roasted Vegetable Salad with Balsamic Vinaigrette Dressing
Course: 30 minutes
Servings: 2 large salads or 4 side salads
Author: Mary Ann Dwyer
  • 2 cups butternut squash peeled and diced into 3/4 inch pieces
  • 2 cups carrots peeled and diced into 3/4 inch pieces
  • 2 cups bosc pears unpeeled and cut into wedges
  • 2 Tbsp. olive oil
  • kosher salt to taste
  • 4 cups baby spinach and spring mix
  • 1/4 cup dried cranberries
  • 1/4 cup pecans chopped
  • 1/3 cup crumbled white sharp cheddar cheese
  • <b>Balsamic Vinaigrette Dressing Ingredients</b>
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic minced
  • 1 1/2 tsp. Dijon mustard
  • 1 Tbsp. honey
  • salt and pepper to taste
  1. Preheat oven to 425 degrees. Place rack in center of oven. Line a large baking sheet with parchment paper.
  2. Combine vegetables and fruits in a large bowl with olive oil and salt. Toss well. Spread the vegetables out in a single layer onto prepared parchment lined baking sheet. Do not pile them up or they will not roast properly.
  3. Roast, flipping the vegetables and rotating the sheet halfway through. Bake for 20 minutes or until fork tender. Let cool. Transfer to large bowl.
  4. To make the dressing whisk all ingredients together until thoroughly combined.
  5. To assemble the salad place the greens in a large bowl. Season with 2-3 tablespoons of the balsamic vinaigrette dressing. Toss. Arrange the greens on 4 small plates or two larger plates. Season the roasted vegetables and fruit with 2 tablespoons of the balsamic vinaigrette. Place over the greens and then top with the cranberries, nuts and cheddar cheese. Use extra vinaigrette and season with salt and pepper if desired. Serve immediately.