I absolutely love warm roasted potatoes and onions on my salads. I’m not entirely sure why but I think it’s fabulous! Seeing how it’s practically Summer you could definitely serve this Warm Lemon Rosemary Roasted Vegetable Salad cold, but I think it loses some of its charm.
Usually roasted potatoes only end up on my salad if I am rummaging through the refrigerator trying to figure out what needs to be eaten, but today I made these potatoes and onions especially to complement the flavors of this salad! Lemon and rosemary keep it summertime fresh!
Full Disclosure: I have been eating some variation of this salad every night for almost 3 weeks now. I know. That’s a long time.
Before you start feeling sorry for my poor, variety-deprived husband, you should know that he’s been out of town 98% of the time for over 2 months. [I miss him]
My dinners progress as follows when my Husband is out of town: the first week I am all inspired to try new things and flavor combinations; and then during the ensuing weeks I get really lazy and sad and I eat salad every single night. Usually I mix it up at least every week but I fell hard for this Warm Lemon Rosemary Roasted Vegetable Salad. Really hard.
I’m still not sick of it. It’s that good!
Two weeks ago I added roasted sweet potatoes and tomatoes to the roasted veggie mix and it is even better, so I’ve included that in the instructions below. I also added red grapes as a salad topper and toasted pecans. They all add just a little something extra, so I made the changes in the recipe as well.
And before you ask, yes, that is the very same grilled rosemary chicken that I use on practically every salad! I know, I know, but it’s just so good and so EASY I can’t help myself! I told you I make it ALL THE TIME, but you didn’t believe me.
This Light Lemon Balsamic Vinaigrette is a riff on my go-to balsamic salad dressing. I like to invert the proportion of oil to vinegar to make a healthier dressing, but you could flip them back if you want.
You want to know what’s really tragic? I’ve been eating some of the leftover roasted veggies with scrambled eggs for an easy lunch. Add some grated asiago cheese, and you’ve got yourself a tasty meal!
You may also like: