This balsamic roasted veggie salad is the perfect combo of hearty roasted veggies and zesty ginger, which not only adds a delightful kick but also gives your immune system a nice little boost. Plus, it's super easy to make and packed with nutrients to fuel you right up.
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I had initially planned to whip up something bright and crisp for dinner last night, but Mother Nature had other ideas. Instead of the warm, sunshiney spring day I had hoped for, it was mostly cold, drizzly, and grey. The kind of weather that makes you want to wrap yourself up in your favorite cozy sweater and stay inside all day.
So instead of going for fresh and crisp vibes, I opted for a warm, comforting salad that'll make you feel super fuzzy inside. This balsamic roasted veggie salad with ginger is like an embrace for your taste buds that also leaves you feeling great.
But seriously, this salad is the bomb(dot)com, and it's perfect for days when you're craving something comforting, warm, and nourishing. Looking for more delish salad recipes? Try this fuji apple salad with candied walnuts!
Ingredients
Mixed greens serve as a bright and crispy base, while balsamic roasted veggies add warmth and an amazing depth of flavor. The walnuts give it that extra little crunch for the perfect balance of textures. The star of the show, however, is definitely the super simple ginger dressing.
- mixed greens
- red onion
- bell pepper
- zucchini
- cherry tomatoes
- walnuts
- lemon
- fresh ginger
- olive oil
- balsamic vinegar
- honey
- salt & pepper
Instructions
Start by chopping up all those vibrant veggies - zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes. Is there anything better than a rainbow of fresh produce? I think not.
Whisk up your marinade, and toss it with your chopped veggies. Once they're all coated and marinated, spread them out evenly on a sheet pan. This ensures they roast to perfection.
Pop the sheet pan into a preheated 400°F (200°C) oven and roast those veggies for 25-30 minutes. You'll know they're done when they're tender and lightly browned, with a gorgeous caramelized finish. Set them aside to cool for a few minutes.
Mix up your ginger dressing in a small bowl - whisk together olive oil, balsamic vinegar, honey or maple syrup, grated fresh ginger, salt, and pepper. Trust me, this dressing is everything. Toss the dressing with your mixed greens.
Finally, toss the roasted veggies with your mixed greens or serve them over the top if you're feeling it! Throw on a handful of walnuts, I also love this salad with a little feta. Serve and enjoy!
Substitutions
- Walnuts - Leave off the walnuts if you're working with a nut allergy, or swap them out for almonds, pecans, or sunflower seeds!
- Balsamic Vinegar - If you're looking for something a little tangier, try apple cider vinegar.
- Ginger - Not typically a fan of ginger? Try garlic!
Variations
Mediterranean - Add some crumbled feta cheese and kalamata olives for a delicious Mediterranean-inspired flavor.
Protein - Toss in some grilled chicken or tofu to pack this salad with an extra punch of protein.
Sweet and Savory - Throw in some dried cranberries or raisins for a touch of sweetness that pairs perfectly with the roasted veggies.
Store
You've just made this scrumptious Balsamic Roasted Veggie Salad, and you're thinking about saving some for tomorrow's lunch. Smart move!
But wait, how long will this dressed beauty stay fresh in the fridge? Don't worry, I've got your back! Here's a helpful guide on maximizing the shelf life of your dressed salads. Say goodbye to soggy salads and hello to fresh, vibrant bites even the next day!
FAQ
So, lovely readers, next time the weather unexpectedly turns cold and dreary, don't fret - just whip up this comforting, warm salad and let it brighten your day. It's truly a hug in a bowl.
Don't forget to come back and share your tips, tricks, and reviews of this balsamic roasted veggie salad with ginger dressing! We'd love to hear how you made this recipe your own.
Related
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Recipe
Balsamic Roasted Veggie Salad with Ginger
Print RecipeIngredients
- 4 cup mixed greens
- ½ red onion sliced
- 1 bell pepper sliced
- 1 zucchini chopped and sliced
- ½ cup cherry tomatoes halved
- ¼ cup walnuts chopped
Dressing
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- salt and pepper to taste
Marinade
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoon grated ginger
- ½ lemon juiced
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix red onion, bell pepper, zucchini, and cherry tomatoes with the roasting marinade ingredients. Toss to coat the veggies evenly.
- Spread the marinated veggies on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let them cool for a few minutes.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, grated ginger, salt, and pepper for the dressing. Taste and adjust seasoning as needed.
- In a large salad bowl, combine mixed greens and dressing, toss to combine.
- Toss the mixed greens with the roasted veggies, or serve the roasted veggies over the top. Top with walnuts. Serve and enjoy!
Notes
- Feel free to mix and match your favorite veggies to customize this salad to your liking. Asparagus, broccoli, or even eggplant would make great additions.
- For a protein-packed meal, try adding grilled chicken, tofu, or your favorite legume to the salad.
- If you prefer a sweeter dressing, feel free to adjust the honey or maple syrup to your taste.
- Store any leftover Ginger Dressing in an airtight container in the fridge for up to 3 days.
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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