Planning meals is always a chore for me.  Finding delicious-yet-nutritious dinners especially gives me anxiety and most weeks I find myself pouring over the internet for much longer than should seem necessary.  But when I came across this vintage Cupcakes and Cashmere post, not even looking for recipes, I thought to myself “Oh. Duh, a roasted vegetable salad.  Doesn’t get much easier than that”.  I tend to make things way more complicated than they need to be…must work on that.

This recipe epitomizes all the things a weeknight dinner should be: tasty, healthy, easy, and husband approved.  Summer veggies are so plentiful and full of flavor right now, so we roasted yellow squash and zuchini.  I cut up some romain lettuce like Emily suggested, but also added green onions, feta cheese, avocado and steak – all of which I already had in my fridge and wanted to get rid of.  I could definitely see doing this in a myriad of other variations, whether it be with chicken and black beans, grilling fruit and adding nuts, shrimp and avocado – whatever you feel like and/or have already on hand.  It was such a light, yummy summer meal and the hubs went crazy for it.  Plus, it looks beautiful with its bright colors, glistening with olive oil, spread on a crisp white plate.  Presentation goes a long way in making a dish appetizing.  I highly recommend, and will definitely be putting this dish on heavy rotation.

Here’s the dressing I copied straight from Emily – it is light, and adds just enough flavor to brighten up the dish and doesn’t overpower or compete with any of the other flavors:


-1/4 cup fresh lemon juice
-1/2 cup olive oil
-1 tsp dijon mustard
-1/4 teaspoon dried tarragon (or 1 tsp freshly chopped)
-salt and pepper to taste.


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