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Roasted Harvest Salad with Lemon Herb Vinaigrette


  • Roasted Harvest Salad
  • 1 small butternut squash, peeled and cubed
  • 1 onion sliced, sliced
  • 13 asparagus stalks, cut
  • 1 yellow bell pepper, halved and pitted
  • 2 cups parsley, arugula or spinach, chopped
  • 2 tablespoons olive oil, divides
  • shaved parmesan
  • Lemon Herb Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon garlic, minced
  • ½ teaspoon Italian seasoning
  • salt and pepper to taste


  1. Roasted Harvest Salad
  2. Pre-heat oven 450 degrees. Place the butternut squash and bell pepper on a large baking sheet. Add olive oil, salt and pepper and toss. Roast the squash and bell peppers 30 minutes, turning once after 15 minutes.
  3. Place onions and asparagus on a separate baking sheet. Add olive oil, salt and pepper and toss. Add second baking sheet to the oven at the 15-minute mark.
  4. Roast all vegetables until tender. Remove from the oven and cool to room temperature. If you want to remove the skin from the bell pepper, once removed from the oven, immediately cover it tightly with aluminum foil and set aside until it is cooled. Then remove the peels and chop.
  5. Lemon Herb Vinaigrette
  6. In a bowl, whisk together the lemon juice, lemon zest, honey, dijon mustard, worcestershire sauce, garlic, Italian seasoning and salt and pepper, to taste. Slowly, whisk in the olive oil until emulsified.
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