Looking for a hearty and enjoyable dinner salad? Try roasting a few vegetables with red chile powder then serving them on top of mixed greens with toasted pecans and feta. After putting it all together, top with a sunny-side up egg for a healthy and tasty roasted vegetable salad.
This particular recipe uses baby carrots, red potatoes and onion; however, you can use whatever vegetables you have on hand that roast well. Such vegetables include beets, winter squash, sweet potatoes, Brussels sprouts, turnips, fennel, and parsnip. No matter which vegetables you choose to use, just prepare them a drizzle of olive oil, some chile powder, salt and pepper, and roast until tender. It’s that easy.
A hearty vegetarian dinner salad with roasted vegetables on top of mixed greens, with pecan, feta, and a fried egg.
*See Kitchen Notes for more information and related links.
- 1 pound tricolored baby carrots*
- ½ large Vadalia onion or sweet onion, coarsely chopped
- 3 small to medium red potatoes, each cut into 8 chunks
- Drizzle of garlic infused olive oil or your favorite olive oil
- 1/2 tsp. (generous) Chimayo red chile powder, medium
- ¼ tsp. salt
- ¼ tsp. black pepper
- ~ 4 ounces of mixed young greens, e.g., lettuce, chard, arugula
- ½ cup pecan halves, toasted*
- 8 ounces block or log goat cheese, sliced
- 4 eggs, fried sunny side up*
- Your favorite extra virgin olive oil (EVOO)
- A white balsamic vinegar*
- Preheat oven to 425°F.
In a large bowl, combine the carrots, onion, and red potatoes. Drizzle with garlic infused olive oil. Gently toss to coat.
- Sprinkle with chile powder, salt and pepper. Toss to coat.
- Transfer to a roasting sheet large enough for 1 layer.
- Roast in the oven for 30 – 35 minutes or until potatoes and carrots are tender.
- Divide the lettuce between 4 plates.
Top with each plate with ¼ of the roasted vegetables, the toasted pecans and then 2 slices of goat cheese.
- Fry the eggs sunny-side up.
Top each salad with an egg. Drizzle with EVOO and a little balsamic, and a sprinkle of salt and pepper.
Carrots – If you don’t have baby carrots, then slice 4 large carrots into 1/2″ lengths.
Chimayo Red Chile Powder – Chimayo red chile is a New Mexico powder that is spicy, but not hot and sweeter than most red chile powders. However, for the roasted vegetables, you can use just about any red chile powder – paprika, smoked paprika, chipotle, Serrano, whatever you prefer.
How to cook overeasy and sunny-side up eggs
White Balsamic – My favorite to use on this salad is a lemon infused vinegar, but honey-ginger also works. Actually, I would suggest that you try your favorite. White balsamic add a touch of sweetness to the salad with that intensity of a regular vinegar.
This recipe was inspired by Pecan & Veggie Brunch Salad in I Love Pecans Cookbook produced 2018 National Pecan Shellers Association.
In the warmer months, dinner salads make for a nice refreshing meal. Even though the vegetables are roasted, they aren’t hot and, the coolness, flavors and textures of the other ingredients help to yield a very pleasant and enjoyable bite.
If you like dinner salads such as this roasted vegetable salad, then you’ll enjoy some of these other salads:
Good one!
nice
wonderful
Your new site looks really lovely! This salad also looks delicious – very unique!
Thanks so much Amy! It was time for a face lift. 🙂
Such a nice web site update. Bravo! The goat cheese and egg really elevate this salad! this is a meatless dinner even my husband would enjoy.
Thanks so much Deb! Surprisingly, it was worth the work. 🙂 My husband enjoys this salad as well, but then anything with a egg gets his vote.
Like Mr. John, I like your new look! A great salad and a combination we often have in the fall. But, I’ve never had it with red chili powder. I’ve tagged this one and we’ll be giving it a try.
Thanks so much Ron! Hope you enjoy the salad! It’s a keeper.
That is a lovely and hearty salad. And I adore pecans. I would have to do the veggies on the BBQ though, heatwave and 425F oven, nope lol.
Thanks Evelyne! Totally understand not turning on the oven in the summer. Until I got a convection microwave and new evaporative cooler I wouldn’t have considered it either. I would always use the grill. It works great!
What a gorgeous beautiful website, my dear friend!!!! I was so impatient to see the changes on your blog, but it was worth waiting for! It’s so clean, elegant and easy to read. I love it!
I love obviously your roasted vegetable salad too (the egg on top makes it particularly seducing!). An the chile powder sounds fabulous!
How come I have never ever made a roasted vegetable salad??? I don’t think I’ve ever even eaten it.
Thank you so much Sissi! I definitely appreciate your feedback and thank you for being my sounding board and listening to all of my various issues. You were such wonderful support for me. Once I got a template I liked the redesign was relatively easy. It was all of the other issues that were a pain as you well know.
Roasted veggie salads are actually quite delicious and hearty. I usually make thme using leftover roasted veggies from another meal, but sometimes I like starting from scratch. Hope you get a chance to make one. It’s really good.
Welcome back MJ!! I’ve missed you! First thing, the blog design looks lovely and I especially love the recipe index with photos! The salad with roasted veggies is perfect and the egg on top is so New Mexican. I love it!!
Thanks so much Jan! You’re sweet! It was a rough spring, early summer so it’s good to be back. I’m glad you mentioned the recipe index. That was a must. My “lists” were getting so long, people got lost. 🙂 We New Mexicans put an egg on top of a lot of things don’t we. 🙂
Love your new blog template MJ! Clean and easy to browse. I love roasted vegetables on a salad and with a drippy egg on top the best. Will we need to resign up to get your e-mails again?
Just checked – You are still subscribed! Thanks!
Thank so much Bobbi! You shouldn’t have to resign for the emails. I’ll check and make sure you’re still there. Totally agree on the drippy egg. 🙂
I would throw some butternut squash into that mix. This looks fantastic, MJ. Love the spice!
Butternut squash would work great! Thanks Debra!
We have 50 degrees Fahrenheit in Germany in the middle of summer, so roasted vegetables for dinner sounds great, something to warm us up a little…
The new look of the site is great, I am glad you are back!
Thanks so much Adina! 50 degrees sounds like winter here 🙂 Even though we had a relatively cool June, July has been in the 90F’s.
Love the look of the redesigned site! And What a nice dish — great way to enjoy all of summer’s wonderful veggies. Thanks!
Thanks so much John! Autumn and winter vegetables work nicely as well.
Love your new look dear MJ ! The salad is absolutely beautiful and perfect to do all year round if I prepare it for us with seasonal vegetables. Thank you ! Glad you’re back 🙂
Thanks so much Davorka! You are so right that this is a year round salad using seasonals. There are so many combinations that work.
hi MJ
I am new to your site but it looks good. yes i love roasted veg too. such an easy way to have a meal. in fact i’m making one-tray chicken and veg tonight! i just throw pieces of chicken, potatoes, carrot, onion and wedges of lemon into a tray and bake…so easy. and of course everything goes well with an egg on top. cheers sherry
Welcome Sherry! Thanks for dropping in and leaving a comment. So glad you’ve joined us. Love the idea of adding a protein the roasting pan and lemon is always a good topping. I like to drizzle a little lemon infused white balsamic on the finished salad. In fact, I like to drizzle that on just about everything. 🙂 Thanks again and hope to hear from you again soon.
Yay!! Welcome back MJ and what a beautiful new look ✨ It’s never easy going through all the changes that a new site requires but what a lovely result – so clean looking and well laid out, great functionality too. Congrats. You must be happy.
Do you know what’s funny, I’ve been on a total roasted veg kick too lately (despite it being July in California :o) — I can’t get enough of those crispy, salty edges and jammy bits. It really brings the taste of veggies to a whole new level and so easy. Love the idea of the egg here, a welcome change from my usual beans ;d have to keep that in mind more often. Meal salads are the best! The art of summer simplicity.
Thanks so much Kelly! It’s been a long couple of months. The website redesign came on as a surprise necessity but something I’ve been needing to do for quite a while. Still more work to do, but up. 🙂
Normally I wouldn’t even considered roasting veggies in the summer, but we got a new evaporative cooler this year and it is working quite well, almost like having AC; therefore, my small oven is getting a lot of use. 🙂 Totally agree with you on meal salads – It’s a must for the summer.
I forgot to mention your site is looking great!
That’s sweet. Thanks!
This gorgeous dish reminds me my favorite breakfast we had in Peru last month. I love the greens and egg combo, but pecans? Yes, please! I’ve pinned this one for future reference!
Thanks so much Tamara! Well, you know how much I love pecans. 🙂 Thanks for pinning!
That’s a wonderful salad, MJ. I seriously could have it on daily basis 🙂 The new design looks really cool, MJ.
Thanks so much Angie! The salad is a real keeper and I love changing up the veggies.