Roasted Vegetable Salad

This lovely salad is simple, delicious with ingredients that can be adjusted to showcase vegetables in season.


  • 2 medium zucchini (chopped)
  • 2 medium yellow squash (chopped)
  • 1/2 bunch asparagus
  • 3 large beets (chopped)
  • 1 cup roasted tomatoes
  • 1 container mixed greens
  • Sicilian Lemon White Balsamic Vinegar (purchased from Spice It Up in Beach Haven, NJ
  • Extra Virgin Olive Oil
  • salt & pepper


  • Pre-heat oven to 375 degrees
  • Prep baking sheets with cooking spray
  • Place chopped vegetables on the sheets, drizzle with EVOO, salt & pepper and mix gently
  • Place the beets in a deeper baking pan, season and cook separately (the color bleeds)
  • Roast for approx. 15-20 minutes (until tender but not mushy).  The beets may take longer.
  • Let them cool to room temperature, refrigerate then add to mixed greens, toss and dress with the balsamic when ready to serve.

One Comment Add yours

  1. helen guenette says:

    we loved this salad – it was for my 70th birthday dinner that nettie catered

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s