There’s something truly special about roasted vegetables – the way they turn golden and sweet, filling the kitchen with warmth and irresistible aromas. This Roasted Vegetable Salad with Shallot Vinaigrette is no exception. Featuring purple cauliflower, bell pepper, yams, and leeks, this salad is as beautiful as it is delicious, offering layers of flavor and a delightful variety of textures.
To bring everything together, this salad is topped with a homemade shallot vinaigrette that’s lightly tangy and savory. The sautéed shallots and garlic in the dressing add a hint of sweetness, while the white wine vinegar and Dijon mustard bring a zesty finish that complements the roasted vegetables perfectly.
Whether you’re preparing a cozy family dinner or bringing a side dish to a gathering, this salad makes a beautiful addition to any meal. Let’s dive into the recipe details and discover how to make this wholesome, colorful salad!
Roasted Vegetable Salad with Shallot Vinaigrette Recipe
Ingredients
For the Salad:
- 1 small head purple cauliflower, cut into florets
- 2 large leeks, cleaned and sliced
- 1 medium yam, peeled and diced
- 1 bell pepper (any color), sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tsp smoked paprika
For the Shallot Vinaigrette:
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the cauliflower, leek, yam, and bell pepper. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika, and toss to coat evenly.
Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until the vegetables are golden brown and tender.
2. Prepare the Shallot Vinaigrette:
While the vegetables are roasting, heat a small skillet over medium heat with a drizzle of olive oil. Sauté the shallots and garlic until softened and slightly caramelized, about 3-4 minutes. Let cool.
In a blender, blend together the sautéed shallots, white wine vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified. Taste and adjust the seasoning as needed.
3. Assemble the Salad:
Once the roasted vegetables have cooled slightly, transfer them to a large serving bowl. Drizzle with the shallot vinaigrette and toss gently to combine.
4. Serve and Enjoy:
This roasted vegetable salad can be enjoyed warm or at room temperature. For an extra touch, garnish with fresh herbs like parsley or thyme, or sprinkle with toasted nuts for added crunch.
Why You’ll Love This Roasted Vegetable Salad
- Colorful and Vibrant: The combination of purple cauliflower, bright bell peppers, and golden yams makes this salad visually stunning and perfect for special occasions.
- Nutrient-Dense: Each vegetable brings its own health benefits. Yams provide fiber and vitamins, cauliflower offers antioxidants, and leeks are rich in prebiotic fiber.
- Complex Flavors: Roasting enhances the sweetness of the vegetables, while the shallot vinaigrette adds tang and depth with its mix of vinegar, mustard, and caramelized shallots.
- Perfect for Any Season: This salad is versatile enough to be served warm during colder months or at room temperature in warmer weather, making it an excellent year-round dish.
Nutritional Benefits of Key Ingredients
Each ingredient in this salad offers unique health benefits, making it as nutritious as it is delicious:
- Purple Cauliflower: Packed with antioxidants and high in fiber, purple cauliflower supports heart and brain health.
- Leeks: A great source of fiber, leeks also contain vitamins A, C, and K, which support immunity and skin health.
- Yams: These are loaded with beta-carotene and potassium, promoting vision health and balanced blood pressure.
- Shallots: Shallots have a mild flavor and contain anti-inflammatory compounds, making them ideal for digestive health.
Tips for Perfect Roasted Vegetables
- Use High Heat: Roasting at 400°F caramelizes the natural sugars, creating a beautiful golden color and richer flavors.
- Toss in Olive Oil: Olive oil helps vegetables crisp up and develop a deep flavor. It also keeps the spices evenly distributed.
- Evenly Spread Out the Vegetables: Make sure to spread the vegetables in a single layer so they roast evenly rather than steam.
- Customize Your Seasoning: Smoked paprika adds a mild heat, but you can also add rosemary, thyme, or oregano for additional flavor.
Creative Ways to Customize Your Salad
This roasted vegetable salad is easy to adapt to your preferences:
- Add Leafy Greens: Toss in arugula, spinach, or kale to make the salad even heartier.
- Add Protein: For a complete meal, add grilled chicken, chickpeas, or crumbled feta.
- Top with Nuts or Seeds: Toasted almonds, pumpkin seeds, or sunflower seeds add extra crunch and nutrition.
- Add Fresh Herbs: Fresh parsley, thyme, or basil bring brightness and a pop of color to the salad.
Serving Ideas for Roasted Vegetable Salad with Shallot Vinaigrette
This roasted vegetable salad pairs beautifully with a range of dishes:
- As a Side Dish: Serve alongside roasted chicken, pork tenderloin, or a warm grain bowl.
- For Meal Prep: Prepare the roasted vegetables and vinaigrette ahead of time for easy, nutritious lunches throughout the week.
- For Gatherings: This salad is great for potlucks and holiday meals, as it’s both visually stunning and easily scalable for larger crowds.
How to Store and Reheat Leftovers
This salad is excellent for meal prepping, as it keeps well in the fridge and can be enjoyed cold or at room temperature:
- Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: If you prefer it warm, reheat in the oven at 350°F for 10-15 minutes. Just add the dressing after reheating to keep it fresh and tangy.
About the Shallot Vinaigrette
The shallot vinaigrette is the perfect finishing touch for this salad, adding both brightness and richness. By sautéing the shallots and garlic before blending, you achieve a subtle sweetness that balances the tang of the white wine vinegar and the bite of the Dijon mustard. This vinaigrette also works well on other roasted vegetables, salads, or as a marinade for chicken.
Roasted Vegetable Salad with Shallot Vinaigrette
Ingredients
- 1 small head purple cauliflower cut into florets
- 2 leeks cleaned and sliced
- 1 medium yam diced
- 1 bell pepper diced
- olive oil to coat veggies for roasting
- 2 tsp smoked paprika
- salt & pepper
Shallot Vinaigrette
- 1 medium shallot chopped
- 2 cloves of garlic chopped
- ⅓ cup olive oil
- 2 tbsp dijon mustard
- 2 tbsp white wine vinegar
- salt & pepper
Instructions
- Preheat oven to 350℉
- Clean and chop veggies into uniform size. Make sure to cube the yam small since it will be cooking for the same amount of time as the more delicate vegetables.
- Add veggies to a large roasting pan and coat with olive oil, smoked paprika, salt, and pepper.
- Roast, stirring occasionally for 45 minutes or until yams are fork tender.
Make the shallot vinaigrette
- Slice shallot and garlic. The size of the slices do not matter much since we are blending them.
- In a small pan on medium low heat, cook the shallot and garlic with some olive oil until tender, about 5-7 minutes.
- Let shallot and garlic cool, then add to blender with the rest of the ingredients.
- Blend until smooth and creamy.
- When the veggies are done roasting, coat in the shallot vinaigrette and serve!
This Roasted Vegetable Salad with Shallot Vinaigrette is a flavorful, comforting dish that’s both beautiful and nourishing. With the caramelized flavors of purple cauliflower, yams, leeks, and bell pepper, each bite brings a satisfying blend of textures and tastes. The creamy yet tangy shallot vinaigrette ties it all together, making this salad an instant favorite for cozy dinners or holiday spreads.
This recipe isn’t only a feast for the eyes but also a powerhouse of nutrients, from fiber to antioxidants. Try this roasted vegetable salad as a stand-alone meal or pair it with your favorite mains for an unforgettable meal!
Check out my other favorite warm salad here. Roasted Fall Vegetable Salad.
