Recipe by Chavi Feldman

Hearty Italian Salad with Roasted Veggies

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Dairy Dairy
Easy Easy
8 Servings


- Dairy

The idea for this salad was born when eating out in a café. I enjoyed the crispy potatoes and roasted asparagus in one of their signature salads, so I borrowed the concept and created this version with a host of additional ingredients and my own piquant Italian dressing. The results were so delicious, I confess to eating it for lunch three days in a row!


Roasted Veggies

  • 8 ounces (225 grams) baby bella mushrooms, cleaned and sliced

  • 8 ounces (225 grams) tri-colored baby potatoes, halved

  • 1 medium zucchini, unpeeled, sliced

  • 8 ounces (225 grams) white asparagus

  • oil, for drizzling

  • salt, for seasoning

  • black pepper, for seasoning


  • 10–12 cups salad greens (I used Verdini Summer Crisp)

  • 12–15 grape tomatoes, halved

  • 1 ounce (30 grams) feta cheese, crumbled

  • 4 scallions, thinly sliced


  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic


Prepare the Salad


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease four nine- by 13-inch (20- by 30-centimeter) aluminum pans generously with cooking spray.


Place potatoes, mushrooms, zucchini, and asparagus in the pans, each in a single layer. Drizzle the veggies generously with oil and sprinkle salt, pepper, and 1/4 teaspoon Italian seasoning over each pan. Add one tablespoon balsamic vinegar to the mushrooms and 1/2 tablespoon cornstarch, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder to the potatoes. Toss all vegetables until evenly coated. Make sure to keep them in a single layer and slightly spread apart.


Place pans into preheated oven, with the asparagus and mushrooms on the lower rack and potatoes and zucchini on the upper one. Roast for 20–25 minutes. Remove the asparagus when lightly browned. Toss the rest of the vegetables and roast them for an additional 10–15 minutes.


Drain juices from the mushrooms. Cut asparagus spears into one- and- a- half-inch (three- to four-centimeter) pieces.


While the vegetables are roasting, combine all dressing ingredients and whisk well until emulsified. Set aside.


Place lettuce and grape tomatoes into a large bowl. Add warm roasted veggies and toss gently. Top salad with crumbled feta cheese and sliced scallions. Drizzle with dressing, toss lightly, and serve immediately.


To save time during that last-minute rush before your seudah, you can easily roast the vegetables before Yom Tov and simply reheat them uncovered in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 10–15 minutes. You can also add the roasted veggies to the salad greens straight from the fridge. I tried it that way and it was still delicious!


Photography by Moshe Wulliger
Food Styling by Renee Muller

Hearty Italian Salad with Roasted Veggies

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