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A Roasted Veggie Salad for Lunch

January 1, 2013 by Joan Nova in Salads, Vegetables | 8 Comments

… or dinner.

I don’t know about you, but I no longer buy lettuce or order lettuce-based salads in restaurants. After a lifetime of being a salad fanatic (eating a plate for lunch and as an appetizer, side, or palate cleanser with dinner), I’m left limp and wilted by lettuce these days.

Partially I’ve tired of it and long for something different and interesting. BUT, more, I’m picky and look at the food I eat too carefully, especially when out (shouldn’t we all?) and I’ve just seen one too many yellowing or bruised greens – or leaves stuck together that have turned slimy. Gross! And that includes spinach salads.

So, my ‘go to’ salad ingredients at home have been radicchio, escarole and fennel. They’re delicious on their own and a wonderful trio together — plus they’re sturdy, have real bite, and they last much better than lettuces without losing their structural integrity.

I’ve also been making salads from roasted vegetables. It doesn’t take long in a high temp oven and they carry over well till the next day. This one, made ‘at the moment’ yesterday, was particularly good.

Just a thought for the new year.

A Roasted Veggie Salad for Lunch
  • baby zucchini
  • french beans
  • wedge of radicchio
  • mini peppers
  • scallion
  • carrot
  • celery
  • portobello
  • sprig of rosemary
  • olive oil
  • dry seasonings, cracked black pepper
  • honey
  • vinegar
How To
  1. Toss vegetables with olive oil and dry seasonings and roast at 400 degrees till desired tenderness.
  2. Dress with a few crumbles of blue cheese and a drizzle of honey, a little splash of vinegar and lots of cracked black pepper. Honey and black pepper go really well together.



NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. bellini says:

    In Italy, because lettuce was out of season, there was not a leaf of lettuce to be found where I was, although once I was up in the mountains there were plenty of gorgeous varieties. I could never give it up entirely but this roasted veggie salad would fit the craving nicely..

  2. Katie says:

    I have the luxury of being able to walk out to my vegetable garden where I have four different varieties of lettuce growing. Needless to say, we eat plenty of salads with greens, but I love roasted veggies too, and they’re a good option for winter.
    Katie recently posted..Toast the New Year with Lemon ChampMy Profile

  3. Nice and healthy Joan…although I like using cos (romaine) it’s great to experiment with other options.

  4. Picking lettuce from the garden is another thing, but I’m with you about lettuce salads in restaurants….EXCEPT when it’s fattoush, made beautifully, with fresh and robust Romaine lettuce. Had it for lunch and it was divine. Inspiring recipe as always though. Happy New Year
    Sally – My Custard Pie recently posted..What’s your desert island dish?My Profile

  5. Although I do still appreciate the numerous new lettuces we now have available, I admit that nothing beats roasted veggies. And I love the idea of a touch of honey in the dressing!
    Victoria of Flavors of the Sun recently posted..Jamaican Carrot Soup with Pear Relish and Fried PlantainsMy Profile

  6. More people should roast like this. You know Joan, I would eat that whole ensemble myself. Every bite. Sorry lettuce!
    angela@spinachtiger recently posted..Spinach Tiger Favorite Posts of 2012My Profile

  7. This is just the detox I need after all the rich foods during the holidays
    ciaochowlinda recently posted..Stuffed Onions at Osteria BattaglinoMy Profile

  8. I couldn’t agree more. Salad greens here have no taste, with the possible exception of organic baby rucola. But why order salad in a restaurant when you can save yourself the job of roasting or grilling veggies? LOVE them but am too lazy often to do it at home. You’ve inspired me to do more…

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