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Herbed Roasted Veggie Salad

Controversial opinion: We love salads here at Southern Baked Pie. They're the perfect sidekick for any of our savory options or, when loaded up with proteins, fats, and carbs, they make for a satisfying main course (one that leaves you feeling light enough to top your meal off with a slice of sweet pie)!  

Here in Georgia, there are so many delicious, seasonal fruits and vegetables we have access to. Late summer brings a bountiful harvest of corn, beans, tomatoes, onions, shallots, and garlic, all fresh from the farm!

This Herbed Roasted Summer Salad is the ultimate late summer dish. Reminiscent of a succotash salad and loaded with brightly colored vegetables roasted to perfection – this dish is at its best when paired with a sweet, herby vinaigrette that brings out the vegetables' natural sugars and balances the salad's robust flavor.  

This salad is not only an excellent side for entrees like steak, roasted chicken, or fish – you can also make it a meal by adding a protein of your choice (we'd recommend salmon, shrimp, rotisserie chicken, marinated steak, or crispy tofu), and a healthy starch (brown or wild rice would be great, as would quinoa, crispy chickpeas, roasted white potato or sweet potato)! Lastly, add some yummy toppings like avocado, pine nuts, and your cheese of choice – we love goat cheese for this recipe. Toss everything with the herby vinaigrette and serve with toasted bread for a summer supper that will have everyone going back for seconds!

 


 

 

 

Ingredients:

1 1/2 cups fresh or frozen lima beans

1 1/2 cups fresh or frozen shelled edamame

1 pound haricots verts, halved

1 cup fresh corn kernels

1 clove garlic, minced

1/4 cup finely diced scallions

2 tablespoons olive oil

1 teaspoon freshly ground black pepper, plus extra

1 cup chopped fresh tomatoes

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 1/2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon lime zest

2 tablespoons lime juice

Instructions:

1.) Preheat oven to 400 degrees.

2.) Combine the lima beans, edamame, haricots verts, corn, garlic, scallions, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss together. Spread evenly over a large baking sheet. Roast for 20 minutes, stirring occasionally to make sure the beans don't burn. Remove from oven and transfer to a large bowl.

3.) In a small bowl, mix together the tomatoes, basil, parsley, vinegar, honey, zest, and juice. Add to the bean mixture. Toss to combine. Season with salt and pepper, to taste.

 

Serves: 8-10 

Pair with: Chicken Ranchero or Pot Roast Pie if serving as an entrée.

Cherry Pie or Blueberry Crumble for a delicious summertime dessert!

Did you like this recipe? Did you sub out an ingredient for something else you love? If so, how did it go? Leave a comment here and tell us what you think – we can’t wait to hear!

For more great recipes and ideas, check out Amanda’s cookbook, Southern Baked: Celebrating Life with Pie, and the rest of the blog!