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Recipe courtesy of Jessica Roy

Warm Roasted Vegetable Salad with Bacon Vinaigrette

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 servings
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1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces

1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice

1 cup artichoke hearts, roughly chopped

1 sweet yellow onion, cut into 1/4-inch dice

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Bacon Vinaigrette, recipe follows

2 tablespoons fresh basil, thinly sliced into chiffonade

Bacon Vinaigrette:

1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons)

Juice of 1 lemon

1 tablespoon honey

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
  2. Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
  3. Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.

Bacon Vinaigrette:

Yield: 1/3 cup dressing
  1. Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
  2. In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
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