Roasted Vegetable Salad With Dried Peach Vinaigrette

Southern Living
Use remaining vinaigrette on any fruit or vegetable salad.
6 servings


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2 fennel bulbs, sliced
2 sweet onions, sliced
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup chopped dried peach
1 cup peach nectar
1 shallot, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
6 cups torn mixed salad greens


Toss together first 3 ingredients in a shallow roasting pan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

Bake at 450°, stirring occasionally, for 30 to 40 minutes or until tender. Remove from oven; set aside.

Bring chopped peach and nectar to a boil in a saucepan. Cover, reduce heat, and simmer 5 minutes; let mixture cool.

Process peach mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour into a bowl; whisk in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, shallot, mustard, lemon juice, and 1 tablespoon oil.

Drizzle roasted vegetables with 1/4 cup peach mixture, and toss gently.

Drizzle mixed greens with 1/3 cup peach mixture, and toss gently; divide greens among 6 individual plates, and top evenly with roasted vegetables.

Created date

October 2003

Nutritional Information

Calories 100
Fat 3.7 g
Cholesterol 0.0 mg
Sodium 291 mg