Roasted Veggie Salad

My favorite season is upon us, garden season! Yep, it’s a season, I wouldn’t make that up. I cannot wait to walk out of my backdoor and gather dinner. One of my favorite summer dinners is a healthy green salad. My love for salads is well documented as you can see here. Salads offer a colorful and nourishing way to take advantage of seasonal produce and is a delicious way to get my daily veggie intake.

You will not find iceberg lettuce or Ranch dressing (unless it’s homemade, of course) in my salads. Honestly, if I could grow iceberg I would include it, but I grow kale, spinach, arugula, and oddly enough many Chinese greens. So, I take advantage of those things I can harvest. Today’s salad is no exception. It is filled with golden potatoes, Chinese celery, green beans, asparagus, and mushrooms on a bed of arugula. All staples in my garden.

Prep the Veggies:

Wash and dry a handful of golden potatoes, 2 – 4. I look for smaller potatoes as they cook up quickly and work well in salads. Wash and wipe dry 2 stalks of Chinese celery and 8 asparagus spears. Remove the roots and any hard ends. Rinse and pat dry 1 cup white mushrooms and fresh green beans. Remove the stems and ends but leave whole.

👩‍🍳TIP: This would make a wonderful keto salad, just remove the potatoes. The rest is low in carbs.

Roast the Veggies:

Line a rimmed baking sheet with parchment paper or aluminum foil. Grease with 1 tablespoon olive oil. Add the potatoes, celery, asparagus, and mushrooms; do not crowd the vegetables, but try to lay out in a single line. Drizzle with 1 tablespoon olive oil. Roast in a 425°F oven for 25 minutes, or until the potatoes or soft when pierced with a fork.

Final Prep:

Meanwhile, blanch the green beans. In a small saucepan, bring a pint of salted water to a boil over medium-high heat. Add the green beans and bring back to a boil. Reduce heat to medium and blanch for 5 – 8 minutes, or until the beans are al dente (tender but still crisp).

Drain the green beans in a colander and run cold water over them until the temperature drops and stop the cooking process. Drain and dry the beans well before using.

Place 4 cups of arugula and mixed greens in a lettuce spinner and wash and spin dry. Lay out on a paper towels to further dry until ready to use.

Assemble:

Divide the salad between two serving bowls. Split the asparagus and green beans between the bowls, disturbing and spreading out over the lettuce. Slice the celery and mushrooms and add to the bowls. Half, or quarter depending on size, the potatoes and add to the bowls. Sprinkle the feta cheese and some chopped walnuts over the salad.

The Dressing:

I like to serve this salad with a Greek Vinaigrette: In a mason jar add 1/4 cup red wine vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled feta cheese, 2 tablespoon chopped ripe olives, and 2 teaspoons of my lastest Greek seasoning (Available June 1st). Place the lid and rim on the jar and shake until well blended. Okay to use right away, but for a more intense flavor refrigerate overnight.

Roasted Veggie Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
30 mins
 
Course: Salad
Keyword: fresh, healthy, vegetables
Servings: 2 salads
Author: Ella @ thewackyspoon.com
Ingredients
  • 2 – 4 golden potatoes, like yukon
  • 2 stalks Chinese celery
  • 8 asparagus spears
  • 1 cup white mushrooms
  • 1 cup fresh green beans
  • 2 tablespoons olive oil, divided
  • 4 cups arugula lettuce, wash, dry, and chop
  • 1/2 cup feta cheese, crumbled
  • chopped walnuts
Instructions
  1. Wash and pat dry the vegetables, removing ends and any bad spots.

  2. Line a baking sheet with parchment paper or aluminum foil. Grease with a tablespoon of olive oil.

  3. Add the potatoes, celery, asparagus, and mushrooms in a single line.  Drizzle with 1 tablespoon olive oil. Roast in a 425°F oven for 25 minutes, or until the potatoes or soft when pierced with a fork.

  4. Meanwhile, in a small saucepan bring 2 cups of water and a teaspoon of salt to a boil. Add the green beans and boil for 3 – 5 minutes, or until tender but crisp.

  5. Drain the green beans and plunge in ice water. Drain and dry well.

  6. Toss the vegetables and lettuce together in a large salad bowl. Add the feta cheese and sprinkle with chopped walnuts. Serve with Greek Vinaigrette on the side.


COMING JUNE 1ST:
I am excited to introduce 1 of 3 new spice mixes to add to the market. This delightful Greek Seasoning combines several classic herbs and spices popular in Greek cuisine. Wake up your favorite Greek foods with this seasoning. It is perfect in Courgette Balls, Moussaka, Choriatiki, salad dressings, and gives fish and poultry that perfect Greek flavor.

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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

7 thoughts

  1. I absolutely love roasted asparagus. I usually will make it as a side and then splash it with balsamic and olive oil.

    Feta and cashews in a salad . . . SOLD!

    It’s that time of year when salads are your meal, I love it.

    1. That, sir, is a perfect side dish! And then there is roasted brussel sprouts which are better than potato chips.

      Garden Season, hooray!!

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