Description
Summer salad with roasted veggies and garlic scape vinaigrette will make you feel so good. Easy to make and a hearty vegetarian option for dinner.
Ingredients
Units
Scale
For the roasted veggies:
- 1 large yellow summer squash
- 2 small-to-medium zucchini
- 1 large bunch of broccolini
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 head romaine lettuce, chopped
- 1 bunch of arugula lettuce, chopped
- 1 tiny head of red lettuce, chopped
- 15-20 cherry tomatoes, cut in half
- 3-4 radishes, sliced full or half-moon
- 1/4 of red onion, thin sliced (about 1/4 cup total)
- 1/4 cup of roasted, salted pistachios (de-shelled)
- 1/2 cup garlic scape vinaigrette (or your favorite dressing)
NOTE: you can use whatever greens you want here. I had three greens in my CSA share when I made this so I used them all.
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Instructions
-
Cut the top and bottom tips from the summer squash. Slice squash at a slight angle and at about ¾-1” of thickness. They should be a large oval shape.
- Do the same with the zucchini. Cut top and bottom tips. Slice zucchini at a slight angle and at about ¾-1” of thickness. They should be a large oval shape.
- For the broccolini you can use a knife or kitchen shears to cut the stalks off. The stem length should be whatever your preference is – as long or short as you like. Same with the leaves – you can remove all or leave a few like I did.
- Lay out your veggies on a large sheet pan. One side should be your zucchini and summer squash and the other the broccolini.
- Drizzle the olive oil over the veggies then season with salt and pepper. Toss the veggies to coat. Make sure the summer squash and zucchini lay flat on the sheet pan.
- Roast in a preheated oven at 400 degrees for about 20-25 minutes, turning the veggies once half-way through cooking. If you want your veggies more tender, cook them a few minutes longer.
- Chop your lettuce into bite-sized pieces and add to a large mixing bowl. I used three greens because that is what came with my CSA share that week. Use whatever greens you want.
- Slice cherry tomatoes in half and set aside.
- Slice radish into half-moons or rounds if you prefer and set aside.
- Cut a chunk off a red onion and slice it thin – maybe a quarter cup total here depending how much onion you want.
- Once your veggies are cooked let them cool for 10 minutes before assembling your salads.
- I used a homemade garlic scape vinaigrette for this, but you can use whatever dressing you want. Pour the dressing over the bowl of greens (as much or little as you want) and toss with your kitchen tongs.
- Salad assembly: Transfer greens equally to four salad bowls, layer all your toppings after that: roasted summer squash, zucchini, broccolini, red onion, radish, cherry tomatoes and pistachios.
