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Roasted Vegetable Salad with Garlic Vinaigrette

September 2010
Roasted Vegetable Salad with Garlic Vinaigrette

by 12 people

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Makes: 4 servings

Prep: 10 mins

Bake: 30 mins

  • 6 carrots, sliced on the diagonal 1/4 inch thick
  • 2 1/2 onions, chopped
  • 1 pint grape tomatoes
  • 1/3 cup plus 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 trimmed ends from 1 loaf italian bread, cut into bite-size cubes
  • 1 clove garlic, finely chopped
  • Juice of 1 lemon
  • 2 bunches kale, tough stems discarded and leaves thinly sliced
  • 1 4 ounce log  goat cheese, quartered crosswise
  1. Preheat the oven to 425 degrees . On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.
  2. Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch salt. Whisk in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil; season with salt and pepper.
  3. In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with some croutons and a round of goat cheese.
  • Pull plain dental floss taut and use it like a knife to slice the goat cheese.
  • Add the caramelized onions from Tuesday in Step 3 when tossing the salad with the dressing.
  • Toss the kale leaves with extra-virgin olive oil, salt and pepper; roast with the other vegetables until just golden.