Recipe courtesy of Gourmet Magazine

Roasted Vegetable Salad

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  • Level: Easy
  • Yield: 4 to 6 servings
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Kosher salt

1 heaping teaspoon dijon mustard

1/4 cup Sherry wine vinegar

3/4 cup olive oil

1/2 cup each chunked roasted beets, roasted pearl onions, chunked roasted zucchini, cubed roasted eggplant

3 cups mixed greens


  1. Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard. Pour in vinegar and whisk in olive oil. Set aside.
  2. In a bowl, combine all roasted vegetables. Pour 1/2 cup vinaigrette over vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.