Roasted Vegetable Salad with Caper Vinaigrette

This Roasted Vegetable Salad with Caper Vinaigrette is filled with good for you flavor from beets, Brussels sprouts, potatoes, pears, goat cheese and spinach!    You'll also want to make note of the delicious Vegetable Salad Dressing made with capers!

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A Favorite Way to Eat Vegetables

This is one of my favorite ways to eat vegetables.  A simple roasted vegetable salad, or in this case a simple Roasted Vegetable Salad with Caper Vinaigrette.  It's so easy really.  You roast some vegetables, whatever happens to be in season at the time.  Then you take your roasted vegetables, toss them in a bowl with greens and cheese of your choice, top with a vinaigrette and enjoy.  These kind of salads need nothing more than a slice of a good baguette.  It's so crazy easy, and it always comes out perfect.  If you wanted to add even more substance you could include a grain.

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Beets, Brussels Sprouts, Pears, and Potatoes

I have a confession, I actually made this salad last September (yes, I'm a bit behind in my blogging), so it is filled with fall vegetables, though most of them are found in the early spring too.  The combination of vegetables and fruit for this salad are some of my favorites:  beets, Brussels sprouts, pears, and potatoes.  The cheese is a tart and tangy goat cheese and it is tossed with baby spinach leaves.  The vinaigrette is a simple olive oil and balsamic vinaigrette with the addition of capers.  I loved the addition of the capers and will have to remember that as such an easy way to jazz up a vinaigrette.

Roasted Vegetable Salad with Caper Vinaigrette

I used to buy capers in these little tiny jars that were ridiculously priced, now I buy a big 32 ounce jar and I find I use them in practically everything!  I found this recipe in Sweet Paul Magazine Fall 2012.  I absolutely love reading Sweet Paul on my iPad.  I also love his book,  Sweet Paul Eat and Make:  Charming Recipes and Kitchen Crafts You'll Love.

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5 from 20 votes

Roasted Vegetable Salad with Caper Vinaigrette

Beets, Brussels sprouts, potatoes, pears, goat cheese and spinach make this Roasted Vegetable Salad with Caper Vinaigrette good for you and delicious!  

Course Main Course

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 3 servings

Calories 619kcal

Ingredients

• 4 red beets peeled and quartered
• 4 golden beets peeled and quartered
• 18 Brussel sprouts cut in half
• 1 large firm pear cut into wedges
• 2 potatoes diced
• 2 tablespoons olive oil
• salt and fresh ground black pepper to taste
• fresh spinach leaves
• ¾ cup crumbled goat cheese

Vinaigrette

• ¼ cup olive oil
• 1 teaspoon balsamic vinegar
• 2 tablespoons capers
• salt and pepper to taste
• a pinch of red chili flakes

Instructions

• Preheat oven to 375.
• Place the beets, Brussel sprouts, pears, and potatoes on a baking sheet. Drizzle with the olive and season with salt and pepper. Toss to coat. Bake until cooked through about 15-20 minutes (depending on the size of your vegetables).
• In a small bowl mix together the vinaigrette ingredients.
• Put the roasted vegetables, spinach and cheese in a large bowl. Drizzle with the dressing. Toss gently to combine. Season with more salt and pepper if needed.

Nutrition

Calories: 619kcal | Carbohydrates: 49g | Protein: 21g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 26mg | Sodium: 570mg | Potassium: 1755mg | Fiber: 14g | Sugar: 18g | Vitamin A: 1520IU | Vitamin C: 123.8mg | Calcium: 205mg | Iron: 9.2mg

Some other salads you might like:

Kale and Spelt Salad

Beet, Carrot and Chickpea Salad

Superfood Salad with Beets and Blood Oranges