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Roasted Vegetable Salad

Roasted Vegetable Salad
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Roasted Vegetable Salad

Roasted Vegetable Salad

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The family card called this a grilled veggie salad, but the directions actually say to bake the vegetables. The approved final names it correctly: roasted sweet potato, red and yellow peppers, and purple onion served over crisp lettuce with the family honey-mustard dressing.
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Prep Time 20 minutes
Servings: 6 servings
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 Sweet potato large, peeled and cut into 3/4-inch cubes
  • Red bell pepper: 1, sliced
  • Yellow bell pepper: 1, sliced
  • 1 Purple/red onion medium, sliced into wedges
  • 2 Tbsp Oil (30 mL)
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper
Salad Base
  • 1 Romaine lettuce large head, chopped (about 8 cups)
Family Honey-Mustard Dressing
  • 1/4 cup Honey (85 g)
  • 3 Tbsp Mustard (45 g)
  • 1/4 cup Oil (60 mL)

Equipment

  • Large rimmed sheet pan; parchment optional
  • Large salad bowl
  • Small bowl and whisk
  • Sharp knife, cutting board, measuring cups and spoons

Method
 

  1. Preheat the oven to 425°F / 220°C. Line a large rimmed sheet pan with parchment if desired.
  2. Place the sweet potato cubes, red pepper, yellow pepper, and onion on the pan. Add 2 tablespoons oil, salt, and black pepper and toss until evenly coated.
  3. Spread the vegetables into a single layer. Roast for 15 minutes, stir and turn them, then roast another 10-15 minutes until the sweet potato is tender and the edges are browned.
  4. While the vegetables roast, wash and dry the romaine thoroughly and place it in a large salad bowl.
  5. Whisk together the honey, mustard, and 1/4 cup oil until smooth.
  6. Let the roasted vegetables cool for 5-10 minutes so they are warm rather than piping hot. Add them to the lettuce.
  7. Drizzle on about two-thirds of the dressing and toss. Add more only as needed, then serve.

Notes

Recipe #165
Category: Pareve Salad
Yield: About 6 servings
Method: Roast and toss
Prep: About 20 minutes
Roast: 25-30 minutes
Difficulty: Easy
Recipe Details
Kosher: Pareve. Texture: Tender caramelized vegetables over crisp lettuce. Flavor: Sweet roasted vegetables with a tangy honey-mustard finish.
Roast Hot Enough to Caramelize
The old card forgot the oven temperature and time. The approved final uses 425°F / 220°C for about 25-30 minutes, stirring once, so the sweet potato becomes tender while the vegetable edges actually brown.
What a Beginner Should Look For
Sweet potato should be tender all the way through, pepper and onion edges should show some browning, lettuce should stay crisp, and the dressing should lightly coat the salad rather than pool underneath it.
Warm Vegetables, Not Screaming Hot
If the roasted vegetables go straight from the oven onto the lettuce, they wilt it immediately. Give them 5-10 minutes to cool so you keep both the roasted flavor and the fresh salad texture.
Beginner Tips
  • Cut sweet potato pieces evenly so they finish at the same time.
  • Do not crowd the sheet pan; use two pans if necessary.
  • Dry the lettuce very well before assembling.
  • Cool the vegetables briefly before adding them to the greens.
  • Add dressing gradually and toss before deciding whether you need more.
Troubleshooting
Vegetables are steaming instead of browning: Spread them out more and use a larger pan. Sweet potato is still hard: Roast another 5-10 minutes before assembling the salad. Lettuce wilts: Cool the roasted vegetables longer before adding them. Dressing is too sweet: Whisk in another teaspoon of mustard.
Variations
  • Add toasted pecans or almonds before serving.
  • Use baby spinach mixed with romaine.
  • Add roasted zucchini when in season.
Make Ahead, Storage & Freezing
Roasted vegetables: Refrigerate airtight up to 4 days. Dressing: Refrigerate up to 5 days. Store lettuce separately and assemble just before serving. Freezing the assembled salad is not recommended.
Tip to Hand Down
If the directions say bake, call it roasted. Then roast it hot enough to get real color – that browned edge is where the flavor comes from.

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