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.
|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest I used the whole lemon before squeezing
- 1 clove garlic minced
- 1 tablespoon agave syrup
- 1/2 teaspoon dried basil
- 1 1/2 pounds red potatoes cut into wedges
- 1 pound asparagus with tough ends removed; cut into thirds
- 2 ears corn,
- 2 tablespoons olive oil for tossing the vegetables in before baking
- vegan butter for coating the ears of corn before baking; I use Earth Balance
- garlic powder for sprinkling, use gluten free if needed
- onion powder for sprinkling, use gluten free if needed
- salt and pepper to taste
- 2 cups grape tomatoes left whole, or cherry tomatoes halved
- 1/3 cup red onion finely chopped
For the dressing:
For the salad:
- In a small saucepan, combine the lemon juice, lemon zest, garlic, agave syrup and dried basil. Heat on low heat until the agave has loosened and the ingredients are well combined. Remove from heat and set aside.
- Preheat your oven to 375 F. Combine the potatoes and asparagus with 2 tablespoons of oil in a large mixing bowl. Toss to coat, then spread on a large baking sheet. Coat the ears of corn with vegan butter and add them to the baking sheet.
- Sprinkle all the vegetables on the baking sheet with garlic powder, onion powder, salt and pepper.
- Bake 12 to 15 minutes, or until the asparagus reaches desired tenderness. Remove the asparagus to a large mixing bowl.
- Before returning the baking sheet to the oven, turn the corn over and flip the potatoes to encourage even browning. Return to the oven and bake 7 minutes more. Remove the cobs of corn.
- Spread the potatoes even over the entire baking sheet. Return to the oven for 10 minutes more or until they have reached desired tenderness when pierced by a fork.
- Meanwhile, cut the corn kernels from the cobs and add to the large mixing bowl of asparagus. Also add the tomatoes and chopped red onion.
- Once the potato wedges are finished baking, remove them from the oven and let cool until you are able to handle them. Add to the mixing bowl of vegetables. Toss all ingredients to mix.
- Give a small stir to the dressing you set aside, then drizzle it over the salad. Gently toss to blend and coat the vegetables. Serve warm or the salad is also good after being refrigerated.
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