Warm Balsamic Honey Roasted Vegetable Salad

Posted on May 3, 2018


This Warm Balsamic Honey Roasted Vegetable Salad is the perfect healthy treat for those who like a touch of sweetness to their dishes. Crunchy, savoury and healthy this salad makes a great main dish for one or a perfect side for two.

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Warm Balsamic Honey Roasted Vegetable Salad | BakeThenEat.com

Been a while!


So I am pretty sure most of you have worked out I have been pretty absent from here in recent months. I have previously mentioned that I am back at college and working full time. On top of that, over the last few months, I have been planning my wedding too Michael. Michael and I have been together for 11 years and it was time to make it official. We decided to run away to Gibraltar. Both of us served there multiple times while in the Merchant Navy. It was a very private ceremony with just the two of us, and it was a perfect day.

 

Emma and Michael's wedding photograph in the Gibraltar Botanical Gardens | BakeThenEat.com

Back to the food!

So enough about me and my super busy life and let’s get back to this Warm Balsamic Honey Roasted Vegetable Salad. On a bed of mixed lettuce and diced cucumber sits balsamic honey roasted baby carrots, sweet red onion, purple sprouting broccoli and golden beetroot. Served right up alongside it are a bunch of cherry tomatoes and avocado.

The amounts I have used are perfect for a hearty main meal for one or as a side dish for two. I have kept this dish vegetarian, but the hubby said it would be nice with a grilled chicken fillet on top. I think it was just perfect as it was. This dish can easily become vegan just switch the honey for maple syrup. The glaze won’t be as sticky but it will be as sweet.

 

Warm Balsamic Honey Roasted Vegetable Salad | BakeThenEat.com

Veggies.

There is a little prep time needed for this salad. The veggies are covered in a really simple glaze made of olive oil, balsamic vinegar and honey. Then they are roasted in a hot oven for 30-40 minutes until tender. I then allowed them to cool for just a few minutes before serving them up on the bed of lettuce, spooning the remaining glaze in the bottom of the roasting dish all over the rest of the salad. Hey why let a good thing go to waste?

 

A portion of Warm Balsamic Honey Roasted Vegetable Salad | BakeThenEat.com

 

I included cucumber for crunch, cherry tomatoes for sweetness and avocado for richness and a touch of creaminess. I found this combination of veggies just perfect together. This Warm Balsamic Honey Roasted Vegetable Salad will also make a great lunchbox treat for work or school. As the veggies are actually really nice cold as well.

 

Warm Balsamic Honey Roasted Vegetable Salad ready to be served | BakeThenEat.com

 

A perfect dish to welcome in the warmer weather, but still warm enough to keep the evening Scottish chill at bay!

 

Warm Balsamic Honey Roasted Vegetable Salad | BakeThenEat.com

 

Just a quick note, I am pretty loose and easy when it comes to making a salad. I tend to eyeball most of the ingredients add a little extra of what I fancy and a little less of what I don’t. But I have tried my best to give you an accurate recipe to recreate this lovely Warm Balsamic Honey Roasted Vegetable Salad.

Recipe:

Warm Balsamic Honey Roasted Vegetable Salad

Prep

Cook

Total

Yield 1 main / 2 sides

Warm Balsamic Honey Roasted Vegetable Salad is the perfect Spring dish. This salad is sweet and savoury, crunchy, tender and tasty. Great for a main dish or as a side for 2.

Ingredients

Veg to be roasted

  • 3 baby carrots
  • 1 golden beetroot - cut into 8 wedges
  • 1 large red onion - quartered
  • 4 tender stems purple sprouting broccoli

Glaze

  • 2 tablespoons each of:
  • olive oil
  • clear honey
  • balsamic vinegar
  • 1/2 teaspoon salt and black pepper

Salad

  • 2 large handfuls of each:
  • baby spinach
  • shredded iceberg lettuce
  • rocket
  • 3 inch slice of cucumber - diced
  • 5 cherry tomatoes - halved
  • 1/2 avocado - sliced

Instructions

  1. Preheat your oven to 200C / 400F / Gas mark 6 and prep your veg that needs to be roasted.
  2. In a medium sized roasting tin add in the ingredients for the glaze. The olive oil, clear honey, balsamic vinegar, salt & pepper, and mix them until they are fully combined.
  3. Toss the chopped veg in the glaze and pop the pan into your hot oven and roast until tender. 30-40 minutes should be sufficient.
  4. Take the veg out of the oven and place to one side.
  5. Mix the lettuce in a serving bowl.
  6. Toss in the cucumber, and place the cherry tomato halves on top of the salad.
  7. Slice the avocado half and place it on top of the lettuce.
  8. Place the roasted veg on top of the lettuce and spoon any of the remaining glaze that may be in your roasting pan over your salad.
  9. Best served immediately, but this salad can be kept in the fridge overnight and enjoyed for lunch the next day once it has fully cooled down.

Courses Savoury

Cuisine British

Nutrition Facts

Serving Size 1 Main Dish

Amount Per Serving

Calories 763

% Daily Value

Total Fat 50.4 g

78%

Saturated Fat 8.2 g

41%

Sodium 1348 mg

56%

Total Carbohydrates 84.5 g

28%

Dietary Fiber 18.5 g

74%

Sugars 56.7 g

Protein 9.4 g

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

12 Comments

  1. what?!? congratulations, that’s amazing!! you’re quite a dazzling pair. 🙂
    also dazzling are the colors in this nutritious and delicious salad–well done!

    Post a Reply
  2. Congratulations, Emma and Michael! What a wonderful wedding photo – I am so happy for you both!

    The salad looks quite wonderful – all my favorite foods and the dressing is just perfect!

    Post a Reply
  3. Congratulations Emma! So happy for you. You both are looking stunning and happy. Glad to have you back for a delicious bowl of goodness. We love that glaze and how naturally sweet the veggies get with roasting.

    Post a Reply
    • Thank you so much 😀 The glaze is so lovely because it is so simple and the veg are already pretty sweet so they pair perfectly.

      Post a Reply
  4. We eat a LOT of salads at this time of the year (dinner last night, for example), and love roasted veggies. So we’ll often do a roasted veggie salad, usually with some legumes for protien. This looks great — wonderful vinaigrette. Oh, and Best Wishes to you and Michael! And congrats. 🙂 I’ve been to Gibraltar once — way back in the mid 1970’s — and enjoyed it. Bet it looks much different now! Although the rock is still there. 🙂

    Post a Reply
    • Thank you John 😀 Gibraltar has changed so much over the years. I was first stationed there 15 years ago and the changes have been huge. But yes the rock is still there as are those cheeky rock apes…lol

      Post a Reply
  5. What a beautiful dress! Congratulations! Your salad is perfection in my book. I love a bit of wilting!

    Post a Reply
  6. wow Emma, Congratulations! You look GORGEOUS in that beautiful dress.
    The salad looks so good and I would love some for my lunch too. Need to get some golden beet!!!

    Post a Reply
    • Thank you for your kind words, Angie 😀 Golden beets are lovely and really help this salad pop!

      Post a Reply

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