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.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • 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

289 calories; protein 8.6g; carbohydrates 47.3g; fat 9.1g; sodium 58.2mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2009
Ok this is my own recipe but i have to "rate" it in order to make some adjustments. Firstly a roasting pan is what i recommend using. Second red AND yellow capsicums are lovely for this. Third the potatoes might even take 10 minutes just cook until they pierce easily with a knife. Before tossing the finished salad mash up some of the garlic to add to the dressing. Bon Appetit:) Read More
(68)

Most helpful critical review

Rating: 1 stars
02/26/2008
I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter. Read More
(4)
41 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/11/2009
Ok this is my own recipe but i have to "rate" it in order to make some adjustments. Firstly a roasting pan is what i recommend using. Second red AND yellow capsicums are lovely for this. Third the potatoes might even take 10 minutes just cook until they pierce easily with a knife. Before tossing the finished salad mash up some of the garlic to add to the dressing. Bon Appetit:) Read More
(68)
Rating: 5 stars
01/21/2008
Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach pine nuts and Balsamic vinegar this was a fantastic combination. I'm going to serve this next time we have company. Read More
(19)
Rating: 5 stars
03/01/2011
This was really good! I made it to bring to a friends house. I was asked to bring a salad but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy February day I wanted something roasted and hearty. Wah-La! I Omitted the tomatoes they are terrible this time of year in MA. I also opted to skip the pine nuts. I am not a huge fan and I was on a budget. I used mini yukon potatoes cut in half. The person who submitted this recipe also rated it to add some suggestions. She is right you will need to nuke the potatoes for about 8-10 mins so they are just fork tender. 3 mins is not enough. Also I took some of the roasted garlic out and mashed it into the vinegar like she also suggested and tossed everything together. O man was it tastey! I tossed in sliced mushrooms to roast with the other veggies cus I had them and i LOVE them. YUM YUM YUM! and really healthy! My husband and I are eating the left overs tossed with chicken tonight for dinner. Can't wait! Thank you for sharing this recipe. It was exactly what I was looking for! Read More
(16)
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Rating: 5 stars
05/11/2009
We enjoy this with yellow zuchini squash and some chopped tarragon (fresh) Read More
(10)
Rating: 4 stars
05/12/2009
A good recipe. Wonderful with a roast or even a hamburger. Read More
(7)
Rating: 5 stars
10/13/2010
ONE OF MY FAVORITE SALADS! I love this recipe and have made it many different ways! That is the best part that you can use almost any vegetable that you have on hand. I also like to add a dash of crushed red pepper flake. I get compliments every time I make it and it always makes the house smell lovely! Works great if you throw the veggies on the grill instead of oven as well!!! Read More
(6)
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Rating: 4 stars
05/09/2008
I thought this was good but not exceptional. The rest of the family didn't like it. I liked the left-overs better than the first day. Probably won't make again. Read More
(5)
Rating: 4 stars
06/01/2010
Firstly I only roughly followed this recipe. (I don't care too much for RULES) But I really loved it! I did the veggies in a clear glass pan and they didn't take nearly as long as the recipe indicated. I would just keep an eye on them until everything is cooked. I served this cold over spinach leaves with balsamic vinegar but it also tasted great alone hot! Read More
(5)
Rating: 4 stars
04/18/2011
I think it's a 5-star if you adjust to your taste; I left out eggplant added fresh CORN at the same time as cherry tomatoes used more potatoes cut into quarters instead of halves used WILD ARUGULA instead of spinach and added FETA. Yum! This is good warm or cold. Read More
(5)
Rating: 1 stars
02/26/2008
I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter. Read More
(4)
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