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Roasted Vegetable Salad with Goat Cheese

Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad. Improvise with different vegetables, and adjust the roasting time: Cauliflower and sweet potatoes take longer to roast; asparagus and mushrooms cook more quickly.

  • prep: 10 mins
    total time: 35 mins
  • servings: 1

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Ingredients

  • 2 carrots, cut into 2-inch matchsticks
  • 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
  • 1 small red onion, cut into wedges, layers separated
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon sherry or balsamic vinegar
  • 1 small head Boston lettuce, torn into bite-size pieces
  • 1/4 cup crumbled goat cheese (1 ounce)

Cook's Note

Goat cheese is a smart choice for cheese lovers. It's lower in fat than most cow's-milk cheeses and is a good source of calcium and protein.

Directions

  1. Step 1

    Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.

  2. Step 2

    Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.

  3. Step 3

    In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.

Source
Everyday Food, September 2008

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Reviews (2)

  • 19 Jan, 2013

    Roasted Vegetable Salad with Goat Cheese
    Russell's Saturday Brunch
    Nutritious and Delicious!

  • 31 Jul, 2011

    Fantastic! The goat cheese makes this salad to die for but I would even make it without!