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Roast vegetable salad, lots of fresh roasted hearty veggies tossed in a warm bacon vinaigrette with shredded asiago cheese.
Roasted Vegetable Salad with Warm Bacon Vinaigrette
I love to support our local community by shopping at the farmer’s market on the weekends.
Now that spring has arrived there is an abundance of fresh produce, so I just had to make this epic salad!
Decoy wines in both sauvignon blanc and chardonnay pair perfectly with this hearty roast vegetable salad.
Making a Roast Vegetable Salad is as easy as pie! Well, okay it’s actually easier than pie, but you know what I mean. 😉
Today I’m going to show you how to make your very own roasted vegetable salad with warm bacon vinaigrette to pair up with a delicious Decoy wine option to complete this healthy appetizing dish. (I personally love Decoy Chardonnay – swoon.)
There’s something magical about the spring season and a delicious homemade roasted vegetable salad.
It’s wonderful to enjoy this salad while seated outdoors on your patio watching the birds and other wildlife around your home.
The spring season certainly inspires me to celebrate spring with Decoy and whip up a roasted vegetable salad to pair with my favorite Decoy wine.
What is in a roasted vegetable salad?
My roasted vegetable salad consists of a bed of spring mix with roasted veggies including asparagus, sweet peppers, radishes, mushrooms, and purple sweet potatoes.
What dressing for roast vegetable salad?
I then top my salad with shaved asiago cheese and the warm bacon vinaigrette, made with fresh shallots also found at the farmer’s market.
Since this salad has tons of roasted veggies, you need a hearty dressing to go with it, this warm bacon vinaigrette does the trick!
How to Make Roasted Vegetable Salad
Preheat your oven to 425°F.
Gather up your vegetables from the farmers market and cut them into chunks.
Toss your veggies in extra virgin olive oil, kosher salt, and pepper.
Place on an oven friendly baking sheet and roast until your veggies gain the right texture, flipping halfway through to ensure an even roast.
Serve your roasted vegetables over a spring salad mix with asiago cheese and drizzle Warm Bacon Vinaigrette over the top.
Grab a glass of sauvignon blanc and chardonnay Decoy wine to elevate your occasion while you indulge in this tasty roasted vegetable salad.
This salad is SO good, big, and hearty enough to feed a crowd.
What are the benefits of eating asparagus?
Asparagus is low in calories and provides you with some necessary nutrients such as fiber, folate, and Vitamins A, C and K.
Many people have experienced weight loss, improved digestive health, and lower blood pressure when they consume asparagus on a regular basis!
Do purple sweet potatoes taste different?
Purple sweet potatoes have a more winey flavor to them, which is why I’ve included them in my roasted vegetable salad recipe to pair with Decoy wines.
They have a flavor that pairs well with both sauvignon blanc and chardonnay.
While purple sweet potatoes will take a little longer to roast than regular sweet potatoes, their flavor is well-worth worth the wait. That’s why I suggest roasting them in a small dice for this salad.
Plus, they are just pretty!
What kind of wine goes well with roast vegetable salad?
For those of you looking to elevate your occasion with a glass of wine with a salad, it’s good to know what kind of wine goes well with a salad.
While different Decoy wines work better than others when it comes to pairing a glass with your salad, I highly recommend you opt for the sauvignon blanc or chardonnay while indulging in this scrumptious roasted vegetable salad.
In all honesty, I just love making new salad options during the warmer seasons.
Grilling is a popular option this time of year for most of my recipe creations, as to not heat up my house with too much oven usage.
You could even roast your vegetables on the grill for this roasted vegetable salad option if you’d like!
How to Make Roast Vegetable Salad
Roast Vegetable Salad
Ingredients
- 1/2 bunch asparagus ends removed, cut into 4 inch pieces
- 8 ounces baby bella mushrooms quartered
- 8 ounces sweet peppers stem and seeds removed, large dice
- 2 small purple potatoes* peeled, small dice
- 1 bunch radishes stems removed, medium dice
- 4 tablespoons olive oile
- kosher salt to taste
- black pepper to taste
- 5 ounces spring mix**
- 2 ounces shaved asiago cheese
Warm Bacon Vinaigrette
- 6 slices thick cut bacon 1/2 inch dice
- 1 medium shallot thinly sliced
- 3 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon whole grain mustard
- 10 cracks fresh black pepper
Instructions
- Preheat oven to 425°F. Toss the veggies with the olive oil, salt, and pepper. Place onto a single layer onto a sheet tray, you may need two sheet trays. Roast for 15 minutes, tossing halfway through or until tender crisp.
Warm Bacon Vinaigrette
- While the veggies are roasting make the dressing. Crisp the bacon in a medium-sized skillet over medium-low heat. Drain, reserving the bacon grease.
- Add 6 tablespoons of bacon grease to the skillet. If the bacon did not make enough bacon grease, use olive oil to make 6 total tablespoons of fat. Saute the shallots over medium-low heat in the fat until lightly golden brown, about 3 minutes.
- Take the skillet off the heat and add the vinegar, sugar, mustard, and pepper, whisk to combine.
- Serve the roasted veggies over the spring mix with the bacon vinaigrette, add asiago cheese and serve.
Notes
Nutrition
Dana DeVolk
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