Warm Lemon Rosemary Roasted Vegetable Salad

Name: Warm Lemon Rosemary Roasted Vegetable Salad
Total time: 1 h
Yield: 4
Ingredients: 1 pound red skin potatoes small, washed, dried and quartered; 1 pound sweet potatoes peeled, and cut in small cubes; 2 yellow onion large, cut into eighths, sections partially separated; 1/2 grape tomatoes dry pint; 2 tablespoons fresh rosemary chopped; 2 teaspoons fresh thyme leaves chopped; 2 tablespoons oil approximate; 1/2 teaspoon cracked pepper freshly, more to taste; 3 pinches kosher salt more or less to taste; 1/2 lemon juice of; grilled chicken Rosemary; roasted potatoes & Onions; 1/2 grilled chicken breast; baby kale roughly chopped; baby romaine roughly chopped; red pepper thinly sliced in ½” pieces; red grapes cut in half; feta or chèvre [people’s choice]; toasted pecans Chopped; 1/2 cup balsamic vinaigrette; 1/4 cup olive oil; 1 shallot small, minced, approximately 1 tablespoon; rosemary Pinch chopped, Just reserve from the potatoes above; 3/4 teaspoon Dijon mustard; 1 1/2 teaspoons lemon juice freshly squeezed; 3 kosher salt finger pinch; freshly ground black pepper

AMERICAN HERITAGE COOKING

27Ingredients

60Minutes

670Calories

Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC

4 SERVINGS

1 lb. red skin potatoes (small, washed, dried and quartered)

1 lb. sweet potatoes (peeled, and cut in small cubes)

2 yellow onion (large, cut into eighths, sections partially separated)

1/2 grape tomatoes (dry pint)

2 Tbsp. fresh rosemary (chopped)

2 tsp. fresh thyme leaves (chopped)

2 Tbsp. oil (approximate)

1/2 tsp. cracked pepper (freshly, more to taste)

3 pinches kosher salt (more or less to taste)

1/2 lemon (juice of)

grilled chicken (Rosemary)

roasted potatoes (& Onions)

1/2 grilled chicken breast

baby kale (roughly chopped)

baby romaine (roughly chopped)

red pepper (thinly sliced in ½” pieces)

red grapes (cut in half)

feta (or chèvre [people’s choice])

toasted pecans (Chopped)

1/2 cup balsamic vinaigrette

1/4 cup olive oil

1 shallot (small, minced, approximately 1 tablespoon)

rosemary (Pinch chopped, Just reserve from the potatoes above)

3/4 tsp. Dijon mustard

1 1/2 tsp. lemon juice (freshly squeezed)

3 kosher salt (finger pinch)

freshly ground black pepper

Did you make this?

Add All to Shopping List

Add to Meal Planner

Directions

For an even better recipe experience, download the free Yummly app.

You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.

No thanks, continue to directions

Scan the QR code or go to yummly.com/mobile

NutritionView More

Unlock full nutritional details with subscription

670Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories670Calories from Fat330

% DAILY VALUE

Total Fat37g57%

Saturated Fat6g30%

Trans Fat

Cholesterol55mg18%

Sodium560mg23%

Potassium1480mg42%

Protein23g

Calories from Fat330

% DAILY VALUE

Total Carbohydrate63g21%

Dietary Fiber10g40%

Sugars14g

Vitamin A410%

Vitamin C100%

Calcium20%

Iron30%

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

Notes

Add Note

Jot it down

Subscribe to Yummly to add notes

Recipe Tags

Reviews

Connect to Yummly to review this recipe

Warm Lemon Rosemary Roasted Vegetable Salad

Ingredients

Directions

NutritionView More

Notes

Recipe Tags

Reviews

Related

More Recipes fromAmerican Heritage Cooking

You May Also Like

American Vegetables Salad

Roasted Vegetable Salad with Feta

PlanShop