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Roasted Vegetable Salad With Dried Peach Vinaigrette

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


  • 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

Nutrition Information

  • calories 100
  • fat 3.7 g
  • cholesterol 0.0 mg
  • sodium 291 mg

How to Make It

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

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

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

  4. 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.

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

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