Are you ready to elevate your salad game to new heights? Dive into the vibrant world of our Roasted Garlic Vegetable Salad, where every bite bursts with flavor and health benefits! This easy-to-make dish combines the sweetness of roasted cherry tomatoes, the crunch of fresh zucchini and bell peppers, and the richness of caramelized garlic, all atop a bed of fresh spinach. With just 40 minutes from prep to plate, this delightful salad not only pleases the palate but also makes for a stunning centerpiece at your next gathering. Get ready to impress your family and friends with a dish that’s as beautiful as it is delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 head garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups spinach
- 1/4 cup feta cheese, crumbled
- 1 tbsp balsamic glaze
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the garlic by cutting off the top of the head, exposing the cloves. Drizzle with a little olive oil and wrap loosely in aluminum foil to prevent burning during roasting.
- Chop the zucchini into half-moon slices, cut bell pepper into medium-sized chunks, and leave cherry tomatoes whole. Place all vegetables on the prepared baking sheet.
- Drizzle the vegetables with olive oil, then sprinkle generously with salt and freshly ground black pepper. Toss to ensure even coating.
- Place the wrapped garlic and vegetable-covered baking sheet in the preheated oven. Roast for 25-30 minutes, stirring vegetables halfway through to ensure even caramelization.
- While vegetables are roasting, prepare the spinach by washing and drying thoroughly. Spread spinach leaves on a large serving platter.
- Once vegetables are tender and slightly charred, remove from oven. Let cool for 5 minutes to prevent wilting the spinach.
- Unwrap the roasted garlic and squeeze the soft, caramelized cloves over the roasted vegetables.
- Arrange the roasted vegetables over the spinach bed, ensuring even distribution.
- Sprinkle crumbled feta cheese over the warm vegetables.
- Drizzle balsamic glaze in a zigzag pattern across the salad for added flavor and visual appeal.
- Serve immediately while vegetables are still warm, allowing the heat to slightly wilt the spinach and meld the flavors together.
Tips
- Choose Fresh Ingredients: For the best flavor, select ripe cherry tomatoes and fresh vegetables. Seasonal produce will enhance the taste of your salad.
- Don't Rush the Roasting: Allow the vegetables to roast until they are tender and slightly charred. This caramelization brings out their natural sweetness and adds depth to the dish.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Asparagus, carrots, or even sweet potatoes can be fantastic additions.
- Perfect Your Garlic: Roasting the garlic not only mellows its flavor but also makes it spreadable. Make sure to squeeze it out gently to avoid any mess!
- Serve Warm: For the best experience, serve the salad while the vegetables are still warm. This will slightly wilt the spinach, creating a perfect texture and flavor balance.
- Make It Your Own: Experiment with different cheeses or dressings. A sprinkle of goat cheese or a drizzle of lemon vinaigrette can add a unique twist to this classic salad.
- Meal Prep Friendly: This salad can be prepared ahead of time. Simply roast the vegetables and store them in the fridge. Assemble with spinach and feta just before serving for a fresh taste!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 10mg
