Take-out Tuesday, Roasted Vegetable Salad
When it’s just me for dinner,
my go to meal is salad…
I found this bag of vegetables in the frozen section recently
and thought they’d be perfect for an easy dinner salad
Place the frozen vegetables
{or use trimmed and halved fresh Brussels sprouts,
cubed butternut squash and onion quarters}
Chop bacon into small pieces
and put the vegetables on a parchment paper lined baking sheet
Drizzle with a touch of olive oil and season with salt and pepper
Toss around to coat and then spread into a single layer
Top with bacon
Roast for 15 minutes and check,
I found that the bacon that wasn’t touching the vegetables was cooking faster
so I removed the crispy pieces to a paper towel
Sprinkle everything with Parmesan cheese and return to the oven
Continue roasting 5-10 more minutes
until remaining bacon is done, and the vegetables begin to char
Place the vegetables on top of a bowl of lettuce,
or mixed greens, like arugula, kale or spinach
{I was so wishing I had some fresh spinach!}
Garnish with additional Parmesan if desired
and add a mini muffin or 2 on the side
You can add an additional drizzle of olive oil or salad dressing if desired,
but the roasted warm vegetables sort of melt into the greens
and wilt them down into delicious bites
and I was very happy just the way it was
Roasted Vegetable Salad with Bacon & Parmesan
Ingredients
- halved Brussel sprouts
- cubed butternut squash
- onions, quartered
- bacon
- lettuce or mixed greens
- olive oil
- salt and pepper
- grated or shaved Parmesan cheese
Instructions
- Line a baking sheet with parchment paper and add sprouts, squash and onions.
- Drizzle with olive oil and season with salt and pepper
- Toss around to coat and then spread out into an even layer
- Cut bacon into small pieces and arrange on and around vegetables
- Place baking sheet in a 400 degree oven and roast for 15 minutes, then check and remove any bacon pieces that are done and drain them on paper towels.
- Sprinkle with Parmesan cheese and return pan to oven for 5-10 more minutes, until the remaining bacon is done and vegetables begin to char.
- Immediately transfer vegetables and bacon to bowl/bowls of salad greens, garnish with additional Parmesan if desired
Notes
I must stress that fresh vegetables will taste better than frozen ones, but the ease of using the frozen vegetables is a worthwhile time saver. Check the produce section of your store to see if they have freshly prepared cubed butternut squash and Brussels sprouts. Fresh vegetables may take 5-10 minutes longer than frozen ones. Time will depend on size of vegetables, type of bacon and your oven. Check often near the end of cooking time and remove bacon pieces if they cook faster than the vegetables
Enjoy!
Here are some of my other favorite dinner salads
Spinach & Kale Salad with Broccoli Croutons
Grilled Romaine Salad with Pears, Brussels & Bleu
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
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Sounds like a yummy dinner Jenna and so quick and easy too! ♥
effortless!
I’m hoping sometime soon I can have a friend to lunch. This would be a perfect offering! It looks delicious, healthy and easy! Seems like you could use other veggies, too — sweet potatoes, etc.
Sure, I often use roasted sweet potatoes, broccoli, asparagus, whatever you like! I have a friend coming over for lunch on the patio tomorrow, temp is supposed to be 73! So hang in there, Spring is coming!
That sounds like a perfect diner to me!
Thanks Martha!
Jenna, this sounds like a most yummy and perfect dinner! Happy Tuesday! Enjoy your day!
You too, thank you Shannon!
This looks delicious, and so colorful!
Thanks Dorothy, I love roasted vegetables…
This looks amazing Jenna. Salads are a big part of my favorite foods and I love vegetables so this is a hit! Have a wonderful day……..
Thank you Emily! There’s a new salad restaurant, Chopt, at the Summit…if we ever get to go out to lunch again, we should go there!
I’ve been having some fun with frozen veggies recently too Jenna! Your salad sounds like a great lunch:@)
I was disappointed with the frozen vegetables, not nearly as good as fresh, but it was still very good…
Jenna, this looks delicious! I love roasted veggies. Tomorrow promises to be gorgeous!
Thank you Pam! I am having a friend over today for lunch on the patio in this beautiful 70s weather…I’m sure you will be busy in your garden!
This looks delicious and somewhat healthier than my “go to” by-myself dinner–nachos with lots of trimmings. Good, easy, and a comfort food, but again not as healthy.
ha ha, thanks Linda, I really enjoy this kind of dinner, but loaded nachos sound good too!