New This Month

Roasted Vegetable Salad with Mozzarella

This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.

  • Servings: 4

Source: Everyday Food, December 2009


  • 1 small shallot, minced
  • 1 tablespoon red-wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1/2 pound spinach
  • Reserved roasted squash and tomatoes from Roasted Vegetable Lasagna
  • 1/2 pound torn mozzarella
  • Coarse salt and ground pepper


  1. In a large bowl, whisk together shallot, red-wine vinegar, and extra-virgin olive oil. Add spinach, reserved roasted squash and tomatoes, and torn mozzarella. Toss to coat. Season with coarse salt and ground pepper.

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