Monday, November 13, 2017

Roasted Vegetable & Goat Cheese Salad

T'is the season for roasted vegetables - any combination of veggies, tossed lightly with oil and roasted in a hot oven until tender and beginning to brown seems to make the perfect side dish to any supper this time of year, a delicious breakfast alongside a couple of fried eggs, or a satisfying salad topping!  The carrot, zucchini, and red onion called for in this recipe are really only suggestions - choose whatever veggies you like best!

YIELD: 4 quart-sized salads

  • 2 medium carrots, peeled and sliced into half-moons
  • 1 medium-large zucchini, quartered
  • 1 medium red onion, cut into
  • 5 tbsp olive oil, divided
  • kosher salt and freshly-ground pepper, to taste
  • 1/4 c balsamic vinegar
  • 4 boneless, skinless chicken thighs, grilled or broiled
  • 2 heads butter lettuce, roughly torn into bite-sized pieces
  • 4 oz goat cheese (individually-wrapped rounds work great!)

  1. Roast the vegetables: toss the carrot, zucchini, and red onion with 1 tbsp olive oil; season with salt and pepper.  Roast veggies on a sheet pan at 450 degrees Fahrenheit for about 20 minutes, or until they are tender and browned.  Cool.
  2. Pack the salads: add 1 tbsp olive oil and 1 tbsp vinegar to each of 4 tall quart-sized containers; season with salt and pepper.  Layer the chicken, roasted vegetables, and butter lettuce in the jars.  Add 1 goat cheese round to each jar.  Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with goat cheese.
TIME-SAVING TIPS: Use store-bought roasted vegetables from the deli counter instead of making homemade roasted vegetables.

SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is.  For a vegetarian salad, omit the chicken.    For a vegan salad, substitute 14 oz extra-firm tofu, seasoned and grilled or broiled, for the chicken and goat cheese.

Food styling, photography, and infographics by Robert Campbell.

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