Roasted Vegetable Salad
Ingredients
- 1 kg mixed vegetables, e.g. cauliflower, pumpkin, celery root, sweet potato, parsnip, carrot ….
- salt, pepper and garlic to taste
- 3 tbsp olive oil
- 1 head radicchio
- 2 tbsp pumpkin seeds
FOR THE MARINADE:
- 2 tbsp coarse Dijon mustard
- 2 tbsp honey
- 4 sprigs marjoram
- 2 sprigs rosemary
- some grated orange zest
- 40 ml white balsamic vinegar
- 100 ml olive oil
Nutrition per serving, approx.: 316 kcal4 g protein19 g carbs26 g fat5 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Clean 1 kg mixed vegetables and cut into bite-size pieces.
- In a bowl, season the vegetable pieces with salt, pepper and garlic if using, and toss with 3 tbsp olive oil.
- Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast in the oven for about 15 min.
- Toast the 2 tbsp pumpkin seeds and set aside.
- Meanwhile, make a marinade in a blender from 2 tbsp coarse Dijon mustard, 2 tbsp honey, the leaves of 4 sprigs marjoram and 2 sprigs rosemary as well as 40 ml white balsamic vinegar, 100 ml olive oil and, if you like, some grated orange zest.
- Toss the finished vegetables with the marinade in a bowl while still warm.
- Clean 1 head radicchio, cut into pieces and add to the vegetables shortly before serving.
- Garnish with the pumpkin seeds.
Tips
- The vegetable salad is also great for making ahead.
- It’s best to line the baking sheet with parchment paper or to make it in a very large baking dish.
- It also tastes great cold and is therefore perfect for your lunchbox the next day.
The original recipe comes from the Alpenkantine, a small restaurant in Hamburg, and goes perfectly with the spinach walnut dumplings. - Storage: The salad keeps in the fridge for 2 to 3 days and is perfect for your lunchbox the next day.
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Frequently Asked Questions about Roasted Vegetable Salad
Which vegetables work for this vegetable salad?
Cauliflower, pumpkin, celeriac, sweet potato, parsnip and carrot all work well. You’ll need about 1 kg (2.2 lb) of vegetables in total. Cut everything into similar-sized pieces so it cooks evenly.
Can I make the vegetable salad vegan?
Yes, simply swap the honey in the marinade for maple syrup. All the other ingredients are already vegan. Toast the pumpkin seeds in a dry pan; see the kitchen glossary tips on toasting pumpkin seeds.
What goes well with the vegetable salad?
This warm salad is a perfect match for the South Tyrolean spinach walnut dumplings. It also makes a light main dish on its own. Add the radicchio just before serving so it stays crisp.
How long does the warm roasted vegetable salad keep?
The salad keeps in an airtight container in the fridge for 2 to 3 days. The next day it’s perfect for your lunchbox, because the vegetables soak up the marinade. Take it out of the fridge a little early so it tastes more flavorful.
Can I freeze the roasted vegetable salad?
I wouldn’t freeze the salad, because the roasted vegetables turn soft and watery when thawed. It’s better to make only as much as you’ll eat in 2 to 3 days. You can also stir together the mustard herb marinade a day ahead.
