Name: Roasted Vegetable Salad for a Bright Plate
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 head cauliflower medium, cut into 1½–2 inch florets (about 6 cups); 2 sweet potatoes medium, peeled and cut into ¾-inch cubes (about 3 cups); 2 yellow onions large, cut into eighths, layers partially separated; 1½ cups grape tomatoes; 2 tablespoons fresh rosemary finely chopped; 2 teaspoons fresh thyme leaves chopped; 2 tablespoons olive oil plus more as needed; ½ teaspoon black pepper freshly cracked; ¾ teaspoon kosher salt plus more to taste; 1 lemon large, juice, about 3½ tablespoons; roasted vegetables above; 3 cups baby kale roughly chopped; 3 cups baby romaine roughly chopped; 1 red bell pepper thinly sliced into ½-inch strips; 1 cup red grapes halved; ¾ cup feta cheese crumbled; ½ cup toasted pecans roughly chopped; 2 breasts grilled rosemary chicken optional, sliced (about ½ breast per serving); ½ cup balsamic vinegar; ¼ cup olive oil; 1 tablespoon shallot minced; 1 pinch rosemary finely chopped, reserved from above; ¾ teaspoon Dijon mustard; 1½ teaspoons fresh lemon juice; ½ teaspoon kosher salt; black pepper freshly ground, to taste

Set out head cauliflower medium, sweet potatoes medium, and yellow onions large before you start Roasted Vegetable Salad for a Bright Plate. The batch is written for 4 servings.

Count on 15 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Roasted Vegetables

1 head cauliflower medium, cut into 1½–2 inch florets (about 6 cups)
2 sweet potatoes medium, peeled and cut into ¾-inch cubes (about 3 cups)
2 yellow onions large, cut into eighths, layers partially separated
1½ cups grape tomatoes
2 tablespoons fresh rosemary finely chopped
2 teaspoons fresh thyme leaves chopped
2 tablespoons olive oil plus more as needed
½ teaspoon black pepper freshly cracked
¾ teaspoon kosher salt plus more to taste
1 lemon large, juice, about 3½ tablespoons

For the Salad

roasted vegetables above
3 cups baby kale roughly chopped
3 cups baby romaine roughly chopped
1 red bell pepper thinly sliced into ½-inch strips
1 cup red grapes halved
¾ cup feta cheese crumbled
½ cup toasted pecans roughly chopped
2 breasts grilled rosemary chicken optional, sliced (about ½ breast per serving)

For the Light Lemon Balsamic Vinaigrette

½ cup balsamic vinegar
¼ cup olive oil
1 tablespoon shallot minced
1 pinch rosemary finely chopped, reserved from above
¾ teaspoon Dijon mustard
1½ teaspoons fresh lemon juice
½ teaspoon kosher salt
black pepper freshly ground, to taste

How the cooking goes

Warm the oven to 400°F. Line one or two large rimmed sheet pans with baking paper or lightly oil them.
In a mixing bowl, combine cauliflower, sweet potatoes, onions, tomatoes, rosemary, thyme, olive oil, salt, and pepper. Toss until the vegetables are evenly coated and lightly glossy, with no excess oil pooling in the bowl.
Spread vegetables in a single layer on the prepared sheet pan(s). Roast for 40–50 minutes, stirring and turning every 15 minutes, until the cauliflower is deeply golden, the sweet potatoes are fork-tender, and the onions are lightly caramelized.
Remove vegetables from the oven and immediately drizzle with the lemon juice. Gently toss to distribute.
In a bowl or measuring cup, whisk together balsamic vinaigrette, olive oil, shallot, rosemary, Dijon, lemon juice, salt, and pepper until fully emulsified.
In a large serving bowl, combine kale and romaine. Top with warm roasted vegetables, red bell pepper, grapes, feta, and pecans. Drizzle with vinaigrette and toss gently to coat.
Serve warm or at ambient temperature. Top with sliced grilled rosemary chicken if desired.