Roasted Vegetable & Grilled Chicken Salad with Honey Balsamic Vinaigrette
This salad is so versatile because you can use any roasted vegetables you want. Perfect with and without chicken. Also, it’s vegan/vegetarian/Whole30 compliant without the chicken and goat cheese and just as flavorful.
Ingredients for Salad
2 large beefsteak tomatoes, sliced
2-3 zucchini, chopped into medium sized cubes
Seasoning blend for roasting: 3 tbsp kosher salt, 3 tbsp black pepper, 2 tbsp granulated onion & garlic, 1 ½ tbsp dried oregano and rosemary (or fresh if you prefer).
Extra virgin olive oil
Grilled chicken (recipe)
Goat cheese for topping, optional
Ingredients for Dressing
1 cup extra virgin olive oil
¼ cup balsamic vinegar
3 tbsp honey
Salt and pepper to taste
Preheat your oven to 440 degrees Fahrenheit.
On a large baking sheet lined with parchment paper, arrange the vegetables so that they are in a flat, single layer.
Sprinkle the seasoning blend over the vegetables, drizzle with olive oil and toss to evenly coat.
Roast in the oven for 30-40 minutes (depending on the textures you prefer).
Remove from the oven and set aside while you make the dressing.
In a large bowl, combine all ingredients and season to taste (the dressing should be sweet and tangy with a strong olive oil flavor)
Assemble your salad and serve while the vegetables and chicken are still warm.