Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

What's a good dressing for roasted vegetables? ›

Combine Ingredients in a Jar: Start by placing balsamic vinegar, olive oil, honey, and lemon juice into a small lidded jar. These ingredients create the best dressing for roasted vegetables. It's a perfect balance of tangy, sweet, and smooth flavors that enhance any vegetable dish.

Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold. Serve the roasted veggies cold with the herbed yogurt dip.

Mushy, waterlogged, limp veggies are a common result of steaming or boiling your vegetables. But if you crave vegetables that are crisp on the outside, soft on the inside with caramelized, browned edges, give roasting a try.

Additional tips on roasting vegetables. Heavy duty pans are ideal since they allow for even heat distribution and circulation. Because salt draws moisture out of the food, season veggies just before roasting.

Don't crowd the baking sheet.

You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

For Fat and Flavor When Roasting, Choose Olive Oil or Ghee

This goes for both extra-virgin (the exact smoke point of this variety largely depends on quality, but averages around 425°F) and oil labeled as “virgin” or light olive oil, which is more refined and has a higher smoke point.

Don't forget to taste the vegetables before serving. You can always finish them with a sprinkle of flaky sea salt and more freshly ground black pepper. Store them in the fridge. Roasted vegetables can be stored in the refrigerator for 3 to 4 days.

Finishing touches can provide a big flavor boost. “We often add finishing touches to salads and pastas, like some grated parmesan. You can also sprinkle sesame seeds or fresh herbs, drip on garlic-infused vinegar, or spritz some lemon on your cooked veggies,” Gerber suggests.

What is the best temperature to roast vegetables at in the oven? ›

Divide the vegetables evenly between the two sheets, spreading them into a single layer. Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).

The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes. Market them well to drive profits to your bottom line.

Dried Cherries, Cranberries or Raisins: Add these dried fruits for their flavor and texture. They are also quick easy to add with no preparation required! Basil, Chives, Dill or Parsley: Toss small basil leaves or chopped larger ones in with your greens. Try chopped fresh dill.

I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb, Roast Turkey Breast, or even Slow Roasted Salmon. But don't discount these gorgeous vegetables as a light vegetarian main with farro risotto, or on top of lemon rice or even quinoa!

Vinegar—and vinaigrettes—brightens veggies even out of the salad bowl. Try our Roasted Beet Wedges with Champagne Vinegar to see how. I also like tossing our Mustard-Shallot Vinaigrette with grilled or roasted veggies. Spices – Simply adding a new spice to a basic dish elevates it to a whole new level.

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad.