This Warm Lemon Rosemary Roasted Vegetable Salad with a Light Lemon Balsamic Vinaigrette is easy, flavorful and packed with healthy fruits and vegetables! It can be served with or without grilled rosemary chicken!
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.
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.
Remove pan from the oven and squeeze half a lemon over top. Gently toss to distribute the juice.
Assemble Your Salad:
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.
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:
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.
Some nights I’ve made this salad without the chicken and it made a filling and wonderful vegetarian dinner!
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