Best 4 Roasted Vegetable Salad With Garlic Cream Dressing Recipes

Indulge in the vibrant symphony of flavors presented by this Roasted Vegetable Salad with Garlic Cream Dressing. Featuring an enticing array of roasted vegetables, this salad offers a delightful balance of textures and colors. From the tender-crisp broccoli florets to the succulent cherry tomatoes, each vegetable contributes its unique charm. Dressed in a luscious garlic cream sauce, this salad transforms into an exquisite culinary masterpiece. Accompanying this main recipe, you'll also discover variations that cater to diverse dietary preferences and add a touch of culinary flair. Dive into the Roasted Vegetable Salad with Balsamic Vinaigrette for a lighter, tangier option, or embrace the Roasted Vegetable Pasta Salad for a satisfying and substantial meal. With three exceptional recipes to choose from, this article is your guide to creating a roasted vegetable salad that tantalizes your taste buds and leaves you craving more.

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ROASTED VEGETABLE SALAD

Roasted Vegetable Salad image

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 18

Ingredients

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

Steps:

Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING

Roasted-Vegetable Salad with Garlic Dressing image

Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 11

Ingredients

1 winter squash, such as acorn or delicata (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick rings and seeded
12 ounces assorted fingerling potatoes, halved lengthwise
1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces)
1/2 pound brussels sprouts, halved
1 medium celery root (about 12 ounces), trimmed, peeled, and cut into 1/4-inch wedges
1 bunch baby beets, trimmed, peeled, and halved
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 medium leeks, white and pale-green parts only, sliced lengthwise into 1/4-inch-thick pieces and rinsed well
5 ounces baby kale, curly endive, or other hearty greens
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

Steps:

Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

ROASTED GARLIC SALAD DRESSING

Roasted Garlic Salad Dressing image

I love the garlic dressing from Boston Market, and decided to try to make my own. I couldn't find a copycat recipe but did find something similar. Tweeked just a little, I hope you enjoy.

Provided by Sharon123

Categories < 60 Mins

Time 55m

Yield 1 cup approx)

Number Of Ingredients 6

Ingredients

2 heads garlic
6 tablespoons water
1/4 cup olive oil
1/4 cup apple cider vinegar
1 -2 tablespoon honey
1/2 teaspoon sea salt

Steps:

To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft.
Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth.
Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).

Nutrition Facts : Calories 732.5, Fat 54.6, SaturatedFat 7.6, Sodium 1190.7, Carbohydrate 57.5, Fiber 2.6, Sugar 18.7, Protein 7.7

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING

Italian Vegetable Salad with Creamy Garlic Dressing image

Provided by Kay Chun

Categories Salad Blender Garlic Side Quick & Easy Dinner Asparagus Cauliflower Fennel Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 medium fennel bulbs
1/4 head cauliflower, broken into large florets
1/2 pound asparagus, trimmed
3 large egg yolks
1 garlic clove, grated (use a Microplane)
2 flat anchovy fillets in oil, chopped
1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup vegetable oil

Steps:

Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
What to drink:
Fontaleoni Vernaccia di San Gimignano '07

Tips:

Choose seasonal vegetables: Fresh, in-season vegetables will have the best flavor and nutritional value.
Roast vegetables at a high temperature: This will help them to caramelize and develop a delicious nutty flavor.
Use a variety of vegetables: This will add color, flavor, and texture to your salad.
Make the garlic cream dressing ahead of time: This will allow the flavors to meld and develop.
Store the salad in the refrigerator for up to 3 days: This makes it a great option for meal prep.

Conclusion:

This roasted vegetable salad with garlic cream dressing is a healthy and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a delicious and nutritious salad, give this recipe a try.