Kitchen Sink Veggie Salad

As the name implies, this salad is loaded with a mix of fresh and roasted vegetables for a hearty end-of-summer salad.

Course Salad

Cuisine American

Keyword almond, arugula, cherry tomato, fennel, kitchen sink, potatoes, tomato, vegetable, zucchini

Prep Time 20

Cook Time 1

Servings

Calories 418kcal

3 medium red or golden beets, peeled and quartered
3 tablespoons extra virgin olive oil, divided
9 ounces golden baby potatoes, halved
Kosher salt, as needed
¼ teaspoon freshly ground black pepper
6 ounces green beans, trimmed
4 cups (packed) wild arugula
4 ounces cherry tomatoes, halved
¼ cup thinly sliced red onion
1 medium zucchini, chopped
4 ounces baby sunburst summer squash, halved (or 1 medium summer squash, chopper)
½ cup thinly sliced fennel
¼ cup sliced almonds

Add the olive oil and garlic to a saucepan over medium heat and simmer until the garlic is fragrant. Remove from heat and let cool completely.
Whisk in the lemon zest, lemon juice and pepper until emulsifies.

Heat oven to 400ºF (200ºC). Toss the beets in 1 tablespoon of the olive oil and spread in an even single layer on half of an aluminum foil lined baking sheet.
Toss the potatoes in a mixing bowl in the remaining olive oil and spread on the other half of the baking sheet. Season the beets and potatoes with salt and pepper and roast until both are tender, about 1 hour. Let cool and set aside.
Bring a medium pot filled halfway with water to a rolling boil over high heat. Heavily salt the water and stir until all the salt is dissolved. Add the green beans to the water and cook until tender, about 3 minutes.
Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the cooking process. When the green beans are cool remove the green beans from the ice and drain again. Chop and set aside.
In a large mixing bowl combine the arugula, tomatoes, onion, zucchini, summer squash, fennel, beets and potatoes. Toss with 2 tablespoons of the dressing, adding more as needed. Top with almonds.