| Prep: 20 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 15g | 2g | 11g |
| sugars | fibre | protein | salt |
| 6g | 4g | 4g | 0.4g |
There’s something profoundly satisfying about a dish that combines simplicity with vibrant, robust flavors. That’s why I love this Roasted Vegetable Salad with Lemon Myrtle Dressing. This recipe, which beautifully melds roasted vegetables with a zesty lemon myrtle dressing, not only celebrates the essence of fresh, seasonal produce but also brings a delightful fusion of flavors and textures to the table.
Rooted in Tradition, Elevated by Modern Flavors
Having grown up in Boston with Irish grandparents, my culinary journey has been a blend of hearty comfort foods and the fresh bounty of New England’s coastal catch. This salad, however, takes me slightly outside these traditional roots while still aligning with my commitment to wholesome, family-friendly meals. The balance between the earthiness of roasted vegetables and the bright, citrusy lemon myrtle dressing reminds me of the creativity my grandparents encouraged in the kitchen.
A Nutrient-Packed Delight
Beyond its incredible taste, this dish is a powerhouse of nutrients. Eggplants and zucchinis are excellent sources of vitamins and minerals, while bell peppers add a hefty dose of vitamin C. Red onions and garlic bring immune-boosting properties to the plate. Combined with heart-healthy olive oil and the antioxidant-rich lemon myrtle powder, this salad is not just a feast for the taste buds but also a boost for your well-being.
When Laura and I are looking for a go-to recipe that satisfies our cravings for something both healthy and delicious, this salad often tops our list. And let’s not forget the addition of pecans and feta cheese, which lend a wonderful crunch and tangy undertone, making every bite intriguing and satisfying. Our baby boy may still be too young to appreciate this dish, but I am certain it will become one of his favorites as he grows older and develops his taste buds.
Perfect Pairings and Similar Dishes
If you’re thinking about dishes to pair with this Roasted Vegetable Salad with Lemon Myrtle Dressing, consider serving it alongside a hearty protein like grilled salmon or a warm, crusty loaf of sourdough bread. It also works beautifully as a side dish for a summer barbecue or a crisp, refreshing counterpoint to richer, more indulgent holiday meals.
For those who enjoy this recipe, you might also appreciate similar dishes that emphasize roasted vegetables and fresh, vibrant dressings. Recipes like a Mediterranean Chickpea Salad or a classic Caprese Salad with a twist can also offer delightful, nutritious options that echo the essence of this roasted vegetable medley.
Incorporating fresh ingredients and nourishing health benefits, this salad is a testament to home-cooked love, reminiscent of traditions yet unafraid to explore new culinary horizons.
What You’ll Need
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 6 cups mixed salad greens
- 1/4 cup feta cheese, crumbled
- 1/2 cup roasted pecans
- 1 lemon, juiced
- 2 teaspoons lemon myrtle powder
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Method
Step One
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step Two
In a large bowl, combine the diced eggplant, sliced zucchinis, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes. Add 3 tablespoons of olive oil, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1 tablespoon of fresh thyme leaves. Toss everything together until the vegetables are evenly coated.
Step Three
Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables halfway through the cooking time to ensure even roasting.
Step Four
While the vegetables are roasting, prepare the lemon myrtle dressing. In a small bowl, whisk together the juice of 1 lemon, 2 teaspoons of lemon myrtle powder, 1 tablespoon of honey, 1/4 cup of extra virgin olive oil, 1 teaspoon of Dijon mustard, and 1 minced clove of garlic until well combined.
Step Five
In a large salad bowl, combine 6 cups of mixed salad greens, the roasted vegetables, 1/4 cup of crumbled feta cheese, and 1/2 cup of roasted pecans. Drizzle the lemon myrtle dressing over the salad and toss gently to combine.
Step Six
Serve the roasted vegetable salad immediately, garnished with additional crumbled feta cheese and fresh thyme leaves if desired. Enjoy!
