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95% would make again

Roasted Veggie Summer Salad

by Mercedes Sandovalfeatured in Sides That Are Great With Salmon

Ingredients

for 2 servings

  • 2 cups carrot (240 g), sliced diagonally
  • 2 cups baby potato (450 g), halved
  • 1 cup yellow squash (150 g), roughly chopped
  • 1 cup zucchini (150 g), roughly chopped
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon fresh oregano, minced
  • 3 cloves garlic, chopped
  • ½ cup radish (60 g), sliced
  • mixed greens salad

Chimichurri Dressing

  • 1 cup fresh cilantro (40 g)
  • 1 cup fresh flat-leaf parsley (40 g)
  • 3 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup olive oil (60 mL)
  • 1 lime, juiced
  • 2 tablespoons red wine vinegar

Nutrition Info

Shop ingredients with
    Calories 347
    Fat 14g
    Carbs 50g
    Fiber 9g
    Sugar 9g
    Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
  3. Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  4. Bake for 25-30 minutes, until the vegetables are golden brown.
  5. Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
  6. Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  7. Pour over the chimichurri dressing and toss until evenly distributed.
  8. Enjoy!