Food & Cooking Recipes Salad Recipes Roasted Vegetable Salad with Goat Cheese 4.0 (41) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 1 Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad. 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 ¼ cup crumbled goat cheese (1 ounce) Directions 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. Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once. 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. Cook's Notes 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. Improvise with different vegetables, and adjust the roasting time: Cauliflower and sweet potatoes take longer to roast; asparagus and mushrooms cook more quickly. Rate it Print