Creamy Balsamic Dressing over a Roasted Vegetable Salad
A roasted vegetable salad is a great way to embrace your garden, but drizzled with this creamy balsamic dressing takes those flavors to the next level!
Equipment
- Mixing bowl
- Immersion blender
- Air Fryer/Oven
- Kitchen knife
Ingredients
- 1/4 cup Balsamic Vinegar
- 1 tbsp Sweetener (sugar or maple syrup) I used a monk fruit sweetener
- 3 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 clove Garlic
- 1/2 cup Olive Oil
- Water as needed (1-2 tbsp)
- Salt and Coarse Pepper
- 1/2 large Zucchini
- 1/2 large Yellow Summer Squash
- 1 1/2 cup Cauliflower Florets
- 1 cup Cubed Peppers I used min sweet peppers
- 1 cup Cherry Tomatoes
- 4 handfuls Mixed Greens
- 1/2 cup Hazelnuts
- 2 tbsp Olive Oil
- Salt and Pepper
Instructions
- Cube zucchini, summer squash and peppers and place in mixing bowl. Add cherry tomatoes and cauliflower florets. Pour olive oil over and sprinkle with salt and pepper. Toss well to coat.
- If using an air fryer, add to tray and cook for about 20 minutes, shaking several times throughout. With a conventional oven, simply lay out on a baking sheet and cook at 350 for about 25 minutes, removing to stir halfway through. Cooking times will vary based on ovens used, but cook until veggies are tender and start to have a little char color.
- As veggies are roasting, in mixing bowl, combine olive oil, balsamic, garlic clove, mayo, sweetener, and mustard. Use immersion blend to blend until smooth. As desired, add a bit of water a little at a time to make a thinner consistency. Season with salt and coarse black pepper.
- Take hazelnuts and slice in half. Option to toast these if you'd like an additional flavor.
- Remove the veggies from the oven and allow a few minutes to cool. Option to serve warm or chilled. *I had this originally with warmed veggies and the rest the next day for lunch with them chilled-both were fabulous!
- Plate the greens and top with roasted vegetables. Drizzle dressing liberally over the top and sprinkle with hazelnuts. Enjoy! *By substituting vegan mayonnaise, this could easily become an animal free dish!