In the fall and winter, I love warm salads, like this roasted vegetable salad. There’s something about eating five veggies in one dish that just feels like a nice nutrient bomb (because it is!). This salad has a nice simple dressing made with lemon, agave and dried basil. The dressing adds delicious sweetness and tartness. I’m using lemons and lemon zest more and more these days – they add so much to simple dishes.
For this salad, the vegetables are roasted on a baking sheet. When placing them on the sheet, keep the asparagus and potatoes separated, because they are removed from the oven at different times. I cooked my asparagus for 15 minutes before removing and it was slightly crispy to the bite. If you want softer asparagus, just leave yours in a little longer, until it reaches the desired tenderness.
I adapted this recipe from one found on Small Town Woman. I increased the amount of potatoes and cut the olive oil used when tossing the vegetables. Next time I make it, I’ll probably cut that oil down to one tablespoon. The vegetables brown just as well and are crispy. Along the same lines, when buttering the ears of corn with vegan butter, I only buttered the upper half. The butter melts and runs down, so there’s no need to overdo it.
I rarely measure my lemon zest. For this recipe, I zested the entire surface of one lemon. I also eliminated a quarter cup of olive oil from the dressing. The dressing is sweet and tangy and didn’t need any fat added to it. It’s perfect without the oil.
This salad is served warm, but I refrigerated it before serving and let it get to just under room temp before serving. We liked it cold! I think this will make a great year-round salad. You might also enjoy trying my Warm Asparagus Walnut Salad or Mustard Dill Potato Salad. Or have a look at all of our salad recipes.
GLUTEN FREE OPTION: This recipe will be gluten free if you use gluten free garlic powder and gluten free onion powder.