Get ready to tantalize your taste buds with a mouthwatering Warm Roasted Vegetable Salad that's about to become your new obsession! Imagine perfectly caramelized vegetables, crisp arugula, and a zesty horseradish dressing that will make your palate dance with excitement. This isn't just another boring salad – it's a culinary adventure that combines the rustic charm of roasted vegetables with a vibrant, fresh twist that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tablespoons olive oil
- 1 tablespoon prepared horseradish
- 2 cups arugula
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash and prepare the mixed vegetables: Peel carrots, remove seeds from bell peppers, and trim zucchini. Cut all vegetables into uniform 1-inch cubes to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even browning. Vegetables should be tender and have golden-brown edges.
- While vegetables are roasting, prepare the horseradish dressing by mixing the prepared horseradish with a small amount of olive oil to create a light vinaigrette.
- Once vegetables are done, remove from oven and let cool for 2-3 minutes. This prevents wilting the arugula immediately.
- In a serving platter, create a bed of fresh arugula. Gently place the warm roasted vegetables on top of the arugula.
- Drizzle the horseradish dressing over the warm vegetables and arugula. The heat will slightly wilt the greens and help them absorb the dressing.
- Serve immediately while the vegetables are still warm, offering additional salt and pepper to taste.
Tips
- Uniform Cutting is Key: Chop your vegetables into equal-sized pieces (about 1-inch cubes) to ensure even roasting and perfect caramelization.
- Don't Overcrowd the Pan: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious golden-brown edges.
- Temperature Matters: A hot oven (425°F) is crucial for achieving that perfect caramelized exterior while keeping the inside tender.
- Fresh Ingredients Make a Difference: Use the freshest vegetables and highest quality olive oil you can find – it truly elevates the entire dish.
- Timing the Dressing: Drizzle the horseradish dressing while the vegetables are still warm to help the arugula slightly wilt and absorb the flavors.
- Customize Your Veggies: Feel free to swap in seasonal vegetables or whatever you have on hand – this recipe is wonderfully flexible!
Nutrition Facts
Calories: 264kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 0mg
