Best Roasted Potato And Vegetable Salad Recipes

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ROASTED POTATO AND VEGETABLE SALAD



Roasted Potato and Vegetable Salad image

Make sure to save any leftovers of your Roasted Potato and Vegetable Salad. These roasted potato and veggie bits are great warm or chilled the next day.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 5

2 lb. red potatoes (about 4), cut into 1/2-inch cubes
2 zucchini, cut lengthwise into thin slices
2 carrots, diagonally sliced
1 small red onion, cut into wedges
1 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

  • Heat oven to 400°F.
  • Toss vegetables with dressing.
  • Spread onto bottom of shallow baking pan.
  • Bake 50 min. or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

ROASTED POTATO AND VEGETABLE SALAD



Roasted Potato and Vegetable Salad image

Usually I boil the potatoes for salad, but I decided to roast them with the vegetables to bring out the sweet taste of the veggies. It worked wonderfully, serve this salad at room temperature.

Provided by Andre Alban

Categories     Potatoes

Time 40m

Number Of Ingredients 24

4 medium red skinned potatoes-skin on,cut in wedges
1 large carrot-peeled, julienned
1 large turnip-peeled, julienned
1/2 large onion-peeled, cut in wedges
3 medium scallions
6 medium artichoke hearts-drained
4 small garlic cloves-peeled, wrapped in foil
1 Tbsp olive oil
1 tsp balsamic vinegar
1 tsp chili salt
1 tsp fresh ground pepper
1 tsp turmeric
1/2 . tsp ancho powder
1/2 c olive oil
1/3 c sesame oil
1 medium juice from 1 lemon
1 medium ginger root-peeled, chopped
1 Tbsp soy sauce, light
1 tsp honey
1 tsp parsley-chopped
1 tsp basil-chopped
1 tsp dill, fresh
3 sprig(s) thyme, leaves
2 medium avocados-in chunks

Steps:

  • 1. Turn oven to 400.
  • 2. In large bowl combine all potato salad ingredients, toss well,empty on medium baking pan, roast 20 minutes, unwrap garlic, slice. Turn oven off
  • 3. Pour all dressing ingredients, except herbs, in blender, pulse 3-4 times, until garlic and ginger are finely chopped.
  • 4. Empty in large bowl, add herbs, avocado, roast potatoes and vegetables, mix well, return to warm oven until ready to serve.

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