Warm Lemon Rosemary Roasted Vegetable Salad

Ingredients

For the Roasted Potatoes & Onions
• 1 lb small red skin potatoes, washed, dried and quartered
• 1 lb sweet potatoes, peeled, and cut in small cubes
• 2 large yellow onion, cut into eighths, sections partially separated
• ½ dry pint grape tomatoes
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons oil (approximate)
• ½ teaspoon freshly cracked pepper, more to taste
• 3 large pinches kosher salt, more or less to taste
• Juice of ½ lemon
• Rosemary Grilled Chicken
For the Salad:
• Roasted Potatoes & Onions
• ½ Grilled Chicken breast
• Baby Kale, roughly chopped
• Baby Romaine, roughly chopped
• Red pepper, thinly sliced in ½” pieces
• Red Grapes, cut in half
• Feta or chèvre [people’s choice]
• Chopped toasted pecans
For the Light Balsamic Lemon Rosemary Vinaigrette
• ½ cup balsamic vinaigrette
• ¼ cup olive oil
• 1 small shallot, minced (approximately 1 tablespoon)
• Pinch chopped rosemary (Just reserve from the potatoes above)
• ¾ teaspoon Dijon mustard
• 1 ½ teaspoons freshly squeezed lemon juice
• Large 3 finger pinch kosher salt
• Freshly ground black pepper

Instructions

Roasting your Veggies:
1. Preheat oven to 400°. Mix together all the ingredients under “Roasted Potatoes & Onions” except the lemon juice. Add more oil if needed, the potatoes should have a nice sheen but they should not be drenched. There should be no excess oil in the bottom of the bowl. To be completely honest, I don’t measure my olive oil. I drizzle some on, sprinkle some salt and pepper and all the herbs and then mix and check to see if each piece has a nice sheen, a few visible granules of salt and some cracked pepper. If they are missing any of those elements, I add more. Easy peasy.
2. Spread out in one layer on a rimmed baking sheet or you might need several depending on the size of your sheets. Bake 40-50 minutes, turning several times throughout, until the potatoes are browned and a fork pierces them easily. If you overcrowded your baking sheet (I do it all the time! Bad) and your veggies are done but not as nicely browned as you would like, flip on the broiler, move the oven rack up one notch and broil until they get a level of browning that makes you happy.
3. Remove pan from the oven and squeeze half a lemon over top. Gently toss to distribute the juice.
Assemble Your Salad:
4. While your veggies are roasting, prepare the rest of your salads. Set aside until chicken and veggies are done. Prep your chicken. And make your salad dressing.
5. When the veggies have ~20 minutes left on clock, prepare your chicken. It should be done resting just as the veggies are being pulled out of the oven! I love a well timed meal, don’t you?
Making the salad dressing:
6. I add all the ingredients in a 1 cup measuring cup, whisk it up and then pour it into a jar or glass, sealable bottle. Then I shake it until it emulsifies. This dressing has enough mustard in it that you don’t have to be finicky about how you add your oil. If you do choose to invert the proportion of oil to vinegar then you should follow a more traditional preparation: whisk together all ingredients except for oil in a bowl, then slowly drizzle in the oil while whisking vigorously until the oil is emulsified.

Notes:

https://cheflindseyfarr.com/warm-lemon-rosemary-roasted-vegetable-salad/

All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!