Best 4 Roasted Vegetable Salad With Poached Eggs Recipes

Craving a vibrant, flavorful, and nutritious meal? Look no further than this roasted vegetable salad with poached eggs, a delightful dish that combines the goodness of fresh vegetables, creamy poached eggs, and a tangy dressing. This recipe offers a symphony of flavors and textures, making it a perfect choice for a wholesome lunch or dinner.

Roasted sweet potatoes, bell peppers, zucchini, and red onions caramelize in the oven, bringing out their natural sweetness and adding a smoky touch. The poached eggs, gently cooked to perfection, add a velvety richness and creaminess to the salad, while the zesty lemon-tahini dressing ties all the elements together with its bright and tangy notes. With a delightful interplay of flavors and textures, this roasted vegetable salad with poached eggs is sure to tantalize your taste buds and leave you feeling satisfied and nourished.

Here are our top 4 tried and tested recipes!

BUTTER POACHED VEGETABLES

Butter Poached Vegetables image

Provided by Trisha Yearwood

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried
1 bunch radishes, halved or quartered if large, radish tops chopped if available
1 bunch asparagus, trimmed and cut into 1-inch segments
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice

Steps:

Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.

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 POACHED EGGS

Roasted-Vegetable Salad with Poached Eggs image

A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it for breakfast or brunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 10

Ingredients

3/4 pound fingerling potatoes, halved lengthwise
1 medium yellow onion, diced medium
2 carrots, cut into 1/2-inch rounds
1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges
1 large sprig rosemary
3 tablespoons olive oil, divided
Salt and pepper
4 large eggs
1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces
1 tablespoon lemon juice plus wedges for serving

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.

Nutrition Facts : Calories 299 g, Fat 16 g, Fiber 7 g, Protein 11 g, SaturatedFat 3 g

ESCAROLE SALAD WITH ROAST LEMON CHICKEN, LARDONS, AND POACHED EGGS

Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs image

Moist chicken plays off the chewiness of the bacon, just as the cool greens contrast with the warm, silky poached egg in this main-dish salad. Using the pan juices from roast chicken in the vinaigrette adds depth and complexity. If forgoing the drippings, you will need an additional teaspoon of lemon juice and tablespoon of olive oil for the dressing.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 35m

Number Of Ingredients 11

Ingredients

1/4 pound piece slab bacon or thick-cut sliced bacon, cut into 1/4-by-1-inch pieces (lardons)
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons pan juices from Roast Spatchcocked Lemon Chicken (or 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil)
1 head escarole, trimmed, leaves torn into large pieces, washed well, and spun dry (about 10 cups)
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
1 tablespoon white vinegar
4 large eggs
Fried lemon zest (see Cook's Note)

Steps:

Cook lardons in a skillet over medium heat until golden, 8 to 10 minutes. Drain on a paper-towel-lined plate, and let cool completely.
Whisk together lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in oil, then pan juices. Add escarole, chicken, and lardons, and toss to coat evenly. Divide among 4 plates.
Bring 1 1/2 inches water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 3 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes longer).
Carefully remove eggs from water with a slotted spoon, letting excess water drain off. Place 1 egg on top of each salad, and season with salt and pepper. Garnish with fried lemon zest, and serve immediately. Note: The eggs in this recipe are not fully cooked.

Tips:

Choose firm, ripe vegetables for roasting. Avoid vegetables that are too soft or have blemishes.
Toss the vegetables in olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for a short amount of time (20-30 minutes). This will help them to retain their nutrients and flavor.
Allow the vegetables to cool slightly before assembling the salad. This will help to prevent the eggs from overcooking.
To poach the eggs, bring a pot of water to a simmer and add a splash of vinegar. Gently crack the eggs into the water and cook for 3-4 minutes, or until the whites are set and the yolks are still runny.

Conclusion:

This roasted vegetable salad with poached eggs is a delicious and healthy meal that is perfect for brunch, lunch, or dinner. The roasted vegetables are packed with flavor and nutrients, and the poached eggs add a rich and creamy flavor. This salad is sure to please everyone at your table.