Looking for a vibrant and satisfying dish that’s as easy to make as it is delicious? Dive into our Sheet Pan Salad with Creamy Shallot Herb Dressing! This recipe combines roasted vegetables with fresh romaine, all drizzled in a luscious dressing that will have your taste buds dancing. Perfect for a quick weeknight dinner or a stunning side at your next gathering, this salad is not just a meal—it's an experience. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 shallot, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your vegetables roast evenly and develop a nice caramelized flavor.
- Prepare your vegetables: Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. Halve the cherry tomatoes, dice the cucumber, and slice the red onion. Add all these vegetables to the bowl with the romaine lettuce.
- Spread the prepared vegetables evenly on a large sheet pan. This will allow them to roast properly and develop a nice texture.
- Drizzle 2 tablespoons of olive oil over the vegetables on the sheet pan. Sprinkle with salt and pepper to taste. Toss the vegetables gently to ensure they are evenly coated with the oil and seasoning.
- Place the sheet pan in the preheated oven and roast for about 25 minutes, or until the vegetables are tender and slightly charred. Stir the vegetables halfway through the cooking time to promote even roasting.
- While the vegetables are roasting, prepare the creamy shallot herb dressing. In a small bowl, combine the remaining 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, minced shallot, and chopped fresh dill. Whisk together until the dressing is well combined and creamy. Season with salt and pepper to taste.
- Once the vegetables are done roasting, remove the sheet pan from the oven and let it cool for a few minutes. This will prevent wilting the lettuce when combined.
- In a large serving bowl, combine the roasted vegetables with the chopped romaine lettuce. Add the crumbled feta cheese on top.
- Drizzle the creamy shallot herb dressing over the salad and toss gently to combine all ingredients. Make sure the dressing coats the vegetables and lettuce evenly.
- Serve immediately, garnishing with additional fresh dill or feta cheese if desired. Enjoy your delicious Sheet Pan Salad with Creamy Shallot Herb Dressing!
Tips
- Preheat for Perfection: Always preheat your oven to 400°F (200°C) before roasting. This ensures even cooking and helps achieve that delicious caramelization on the veggies.
- Cut Evenly: When chopping your vegetables, aim for uniform sizes. This helps them roast evenly, ensuring that every bite is perfectly cooked.
- Don’t Crowd the Pan: Spread the vegetables out in a single layer on the sheet pan. This allows for proper roasting and prevents steaming, which can make them soggy.
- Stir Halfway: Remember to stir the vegetables halfway through roasting. This promotes even browning and enhances the flavor of each piece.
- Chill the Dressing: For an extra refreshing touch, chill your creamy shallot herb dressing in the fridge while the vegetables roast. This will enhance the flavors and provide a cool contrast to the warm veggies.
- Customize Your Greens: Feel free to mix and match your greens! Spinach or kale can be great alternatives to romaine, adding different textures and flavors.
- Add Protein: To make this salad more filling, consider adding grilled chicken, chickpeas, or quinoa for a protein boost.
- Garnish for Flair: Don’t forget to garnish with extra dill or feta cheese just before serving. It adds a beautiful touch and enhances the flavor profile!
Nutrition Facts
Calories: 240kcal
Carbohydrates: 14g
Protein: 10g
Fat: 17g
Saturated Fat: g
Cholesterol: 20mg
