Roasted Vegetable Salad

Salads are always so refreshing. Just simple ingredients but there are numerous ways in which you can prepare and serve salads – warm, cold, roasted . Then the umpteen dressings you can come up with – just a small tweak of substituting one ingredient with another in the dressing creates a different flavor all together. I am always trying to learn new dressings that are hassle free, can be created once and used later. So please do share some interesting home made dressings if you have some.

This salad I decided to roast the vegetables. It has broccoli and asparagus that I really like 🙂


1 medium sized broccoli cut into small florets

A bunch of asparagus stalks

1 bulb of garlic

1 medium sized pink onion sliced

A cup of cherry tomatoes

Mixed salad leaves

2 wholewheat slices of breads broken into crumbs

Dried Italian herbs

2 spoons of extra virgin olive oil

To cook the pasta in boiling water:

200 grams of pasta (any variety you want to use)

2 scallions finely chopped

½ a teaspoon pepper

½ a teaspoon salt

For the dressing:

1 piece of grated old ginger – that’s about 2 teaspoons

Juice of one orange

Juice of one lime

Pre-heat the oven at 300 degree centigrade to roast the vegetables. Mix the broccoli florets, cherry tomatoes, asparagus, garlic cloves, onions and bread pieces in your roasting tray. Just tear apart the bread pieces into any shape . Cut off the hard portion (the lower bark or stalk part) of the asparagus since it is difficult to eat that. Sprinkle olive oil and dried Italian herbs. Roast in an oven for about 30 min until you see the veggies turning brown and shriveled up. I liked the way the bread crumbs became crunchy croutons after roasting owing to the olive oil and tried herbs sprinkled over them.

A closer look at the roasted vegetables:

Simultaneously boil water to cook pasta. Add the chopped scallions, salt, pepper and pasta in the boiling water. The scallions, salt and pepper just help to add some flavour to boiled pasta 🙂

When the pasta is cooking and the veggies are roasting, prepare the dressing. Grate the ginger. Squeeze the juice out of the lime and orange. Stir the ingredients in a bowl. Strain the juice so that the grated ginger flakes are removed and you are only left with a juice of orange, lime and ginger. I decided not to add olive oil to the dressing since the vegetables were already roasting in olive oil so felt this juicy dressing would catch onto the oil once I would toss the salad. I had not tried this dressing before and hence was a bit of a trial and error for me 🙂

Putting it together:

Drain the pasta once cooked under cold running water so that is stops cooking further. Cool the hot veggies so that they are warm enough to eat. Toss the roasted vegetables, cooked pasta, mixed salad leaves and dressing in a large salad bowl.

Serve either as a side or can be eaten as an entire meal as well.


2 thoughts on “Roasted Vegetable Salad

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