This arugula salad with roasted vegetables is my go-to recipe when I want something healthy, delicious, and relatively quick to make. It's perfect for a light lunch, a side dish for a barbecue, or even a satisfying dinner on a busy weeknight. I mean, who doesn't love roasted veggies?
One time, I was invited to a potluck, and I was completely stumped on what to bring. I decided to wing it with this recipe and it was a huge hit! Everyone kept asking for the recipe. So you know, this isn’t just some ordinary salad.
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Roasting pan
- Chef's knife
- Cutting board
Arugula Salad with Roasted Vegetables: Frequently Asked Questions
Arugula Salad with Roasted Vegetables
This vibrant salad combines peppery arugula with sweet roasted vegetables and a zesty lemon vinaigrette. It's easy to make and bursting with flavor!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies!
- Chop your veggies: Wash and chop the vegetables into roughly 1-inch pieces. Don't worry about being too precise; rustic is best!
- Toss with olive oil: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Make sure every piece is lightly coated.
- Roast those veggies: Spread the veggies in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them so they don't burn! If you like your veggies extra crispy, add 5 minutes more.
- Prepare the arugula: While the vegetables are roasting, wash and dry the arugula thoroughly. Patting them dry will improve the salad's texture.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust seasonings as needed. Add a pinch more salt if it needs a zing!
- Assemble the salad: Once the vegetables are roasted and cooled slightly, add them to the arugula. Gently toss to combine.
- Dress it up: Drizzle the vinaigrette over the salad and toss again to coat everything evenly. Don't be shy with the dressing!
- Serve immediately: Serve the salad immediately while the vegetables are still warm. It's best fresh, but the flavors do last in the fridge for 2-3 days if you have some leftover
📝 Notes
- Feel free to add other roasted vegetables like carrots, zucchini, or Brussels sprouts.
- For extra flavor, add toasted nuts or seeds to the salad.
- If you don't have honey, you can substitute maple syrup or agave nectar.
- This recipe is easily adaptable to your tastes! experiment with different herbs and spices to find your perfect combination
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 20 mg
