Best 2 Balsamic Vegetable Salad Recipes

Are you looking for a light, refreshing, and flavorful salad that's perfect for a summer lunch or a healthy dinner? A balsamic vegetable salad is a great choice! It's easy to make and can be customized to your liking. With a tangy balsamic vinaigrette dressing and a variety of colorful vegetables, this salad is sure to be a hit at your next gathering.

Here are our top 2 tried and tested recipes!

BALSAMIC ROASTED VEGETABLE SALAD

Balsamic Roasted Vegetable Salad image

This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues.

Provided by Laura N

Categories Salad Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
⅓ cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 47.3 g, Fat 9.1 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 58.2 mg, Sugar 6.3 g

BALSAMIC VEGETABLE SALAD

Balsamic Vegetable Salad image

Looking for a refreshing and colorful salad? Look no further. This concoction has a tang from balsamic vinegar and couldn't be easier to prepare. -Emily Paluszak, Spartanburg, South Carolina

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 large tomatoes, cut into wedges
3 medium cucumbers, peeled, halved and sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix

Steps:

In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you do, the vegetables will steam instead of roast.
Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
Toss the vegetables with a flavorful dressing. This will help to enhance their flavor and make them more appealing.
Serve the salad immediately. This will ensure that the vegetables are at their best.

Conclusion:

Balsamic vegetable salad is a delicious and healthy dish that can be enjoyed as a side dish or a main course. It is packed with flavor and nutrients, and it is a great way to get your daily dose of vegetables. With a few simple tips, you can easily make a balsamic vegetable salad that is sure to impress your family and friends.