Roasted Vegetable Salad
by Val CucineRoasted Vegetable Salad
Rated 5 stars by 1 users
Calories
69
During the warm summer months a big, main course-worthy salad is always on my weekly rotation for dinner, but it rarely makes an appearance during the chilly winter months. Only warm meals will do this time of year, which crosses cool, crisp bowls of vegetables right off the list. This salad, however, was dreamt up for winter.
Ingredients
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1 red bell pepper, seeded and cut into 1-inch pieces
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1 yellow squash, cut into 1-inch pieces
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1 zucchini, cut into 1-inch pieces
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1 small head of fennel, cut into 1-inch wedges
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3 oz fresh mushrooms, cleaned & halved
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1 small purple onion, cut into 1-inch wedges
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1 medium size beetroot, pre-roasted and cut into 1-inch pieces (optional)
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2 tablespoon of olive oil to coat the vegetables
Ricotta or feta cheese, crumbled
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1 tablespoons of extra-virgin olive oil
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1 tablespoon of aged balsamic vinegar
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Handful of fresh rosemary, chopped
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Coarse sea salt, to taste
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Black pepper, to taste
SALAD DRESSING & FINISH
Directions
Preheat the air fryer @ “BAKE” to 360F/180C with “CONVECTION” function; spray the wire basket with cooking oil spray.
Coat the vegetable pieces in a bowl by tossing with 2 tablespoons of olive oil.
Place the vegetables in the wire basket and cook for 12 minutes. In the meanwhile, put some water in the metal baking tray and place it on another level in the air fryer.
Start cooking the vegetables for 12 minutes. After that, take the vegetables out, turn them over in the basket and cook for another 6 minutes.
If the cooking basket is too full, you might consider cook the vegetables in 2 batches.
If you decide to use roasted beetroot, in this salad, you will need to cook it separately by wrapping the beetroot in aluminum foil and bake for about an hour. Realizing it is a time-consuming endeavor, but what the roasted beetroot can bring to this salad is immense.
When the vegetables are cooked, make the salad dressing by combine the balsamic vinegar with the extra-virgin olive oil, add the chopped rosemary (or any types of fresh or dried herbs), stir vigorously and pour over the salad.
Now add the crumbled cheese, coarse and black pepper over top, and serve.
Nutrition
Calories 69, Protein 2.6 grams, Fat 3.8 grams, Sodium 48 milligrams