Roasted Vegetable & Arugula Salad with Caper-Honey Vinaigrette

Roasted Vegetable & Arugula Salad

with Caper-Honey Vinaigrette

25 MIN
$10.99 Serves 2-4
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This hearty salad features a duo of roasted broccoli and sweet potato, which we're dressing with a piquant caper vinaigrette before tossing with arugula and finishing with parmesan cheese and crunchy almonds.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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fresh
ingredients
Roasted Vegetable & Arugula Salad with Caper-Honey Vinaigrette
Title
time-saving
tips & techniques
Almonds
How To: Dice a Sweet Potato
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut into small florets. Small dice the sweet potato. Roughly chop the capers. In a bowl, whisk together the vinegar and half the honey (kneading the packet before opening). Transfer half the vinegar-honey mixture to a large bowl; add the chopped capers.

2 Roast & dress the vegetables

Line a sheet pan with foil. Place the broccoli florets and diced sweet potato on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of caper-honey vinaigrette. Toss to combine.

3 Make the salad & serve your dish

To the bowl of dressed vegetables, add the arugula, remaining vinegar-honey mixture, and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds and cheese. Enjoy!

Tips from Home Chefs

Roasted Vegetable & Arugula Salad

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut into small florets. Small dice the sweet potato. Roughly chop the capers. In a bowl, whisk together the vinegar and half the honey (kneading the packet before opening). Transfer half the vinegar-honey mixture to a large bowl; add the chopped capers.

2 Roast & dress the vegetables

Line a sheet pan with foil. Place the broccoli florets and diced sweet potato on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of caper-honey vinaigrette. Toss to combine.

3 Make the salad & serve your dish

To the bowl of dressed vegetables, add the arugula, remaining vinegar-honey mixture, and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds and cheese. Enjoy!

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