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Roasted Vegetable Salad with Cherry Wine Vinaigrette | Erica Robbin
Light, flavorful, and healthy.
This is the perfect salad for summer. It’s hearty yet light and can be served as a side salad or as a meal.
Credit: ericarobbin.com
Ingredients
- ROASTED VEGETABLE SALAD WITH CHERRY WINE VINAIGRETTE:
- Asparagus
- Mushrooms, any variety
- Swiss chard
- Red and green butter lettuce
- 6 tablespoons olive oil
- 1/4 cup cherry wine vinegar
- 1 teaspoon red onion, minced
- 1/2 teaspoon fresh or dried herb such as thyme or tarragon
- Fresh ground pepper
- Sea salt
- Parmesan cheese, freshly grated
Directions
- ROASTED VEGETABLE SALAD WITH CHERRY WINE VINAIGRETTE:
- In 400 degrees F (204 C) oven, roast asparagus, mushroom, and Swiss chard (cook Swiss chard just until crispy, then remove early to prevent burning since it cooks fast) for about 15 minutes and allow to slightly cool.
- Mix olive oil, cherry wine vinegar, onion, herb of choice, pepper, and salt.
- Layer salad with butter lettuce, roasted vegetables, topping with vinaigrette and parmesan.
Let me know what your favorite summer salads are and any variations of roasted vegetables salads you enjoy in the comments below!
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