Wednesday, June 17, 2009

Grilled or Roasted Vegetable Spinach Salad with Warm Bacon Dressing

Seasonal vegetables, roasted or grilled, make a perfect spinach salad when served with a warm bacon dressing.
Seasonal vegetables, roasted or grilled, make a perfect spinach salad when served with a warm bacon dressing.

Roasted Vegetable Spinach Salad

This is the other salad I promised you the back when I posted those summer salads recently, and boy was it worth the wait. With the weather being so hot, I have been in the salad mode and was thinking that I had not posted a spinach salad. Then I thought... why not take some of the great summer vegetables that are beginning to come in right now - summer squash, corn, asparagus, peppers, green beans, and tomatoes, to name a few - and incorporate them into a classic-style spinach salad! And then, I thought... one of the best ways to bring out the flavors of vegetables is to roast them, and well, this salad was born. And, it did not disappoint.

Don't want to crank up the oven? Just do your veggies on the grill - that's perfect!  Use a grilling basket for the smaller veggies that might otherwise slip through the grate, and yes, while I did this salad in the midst of summer, it'll be a great one for those fall and winter veggies later on too.

I settled on corn - which I just roasted whole on the cob and then cut off, some asparagus, crookneck squash, red onion, a new potato and then I just tossed on a few slices of fresh Roma tomato just before serving. I also used the Dole Baby Spinach with Tender Reds which I love over just plain spinach.

This was so fresh and so good, that I can tell you I will definitely be revamping this salad when the fall veggies come around.

Recipe: Roasted Vegetable Spinach Salad
with Warm Bacon Dressing

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 but variable

  • Mixture of assorted, seasonal vegetables (see below)
  • 1 large onion
  • 3 cloves of garlic
  • 2 tablespoons of extra virgin olive oil
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • Pinch of kosher salt, or to taste
  • Pinch of freshly cracked black pepper, or to taste
  • 1 (16 ounce) bag of baby spinach
  • Warm Bacon Dressing
  • Crumbled bacon, to garnish

Preheat oven to 425 degrees F.

Cut any larger veggies and onion into chunks and roast those first. Add the smaller or more tender veggies - such as tomatoes, asparagus or corn off of the kernel - in the last 10 to 15 minutes of roasting, and if grilling, cook those in a vegetable grill basket.

Before roasting, add the garlic and toss all the veggies with olive oil until well covered. Strip one stem of thyme and rosemary and sprinkle over the veggies. Season with salt and pepper and toss the other stem of thyme and rosemary on the tray. Roast for about 20 to 30 minutes, stirring and turning occasionally. Add in the asparagus and cook an additional 10 to 15 minutes or until all the veggies reach the desired level of roasting you prefer.

Remove the garlic and snip off the end. Squeeze the garlic out into the skillet into the hot bacon dressing and whisk until it is blended in. Taste and adjust seasonings to your preference.

Lay out a bed of lettuce on each place. Distribute the roasted vegetables among each plate and drizzle generously with the warm bacon dressing.

Cook's Note: Don't want to crank up the oven? Just do your choice of veggies on the grill - that's perfect!

*Summer Veggie Ideas: New potatoes, carrots, red, yellow or green bell peppers, tomatoes, asparagus, summer squash, zucchini, corn, eggplant, mushrooms, green beans.

*Winter Veggie Ideas: Sweet potatoes, eggplant, yellow finn, yukon gold and russet potatoes, butternut squash, carrots, turnips, parsnips, onion, rutabaga, brussel sprouts


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©Deep South Dish
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Posted by on June 17, 2009
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  1. That's a great looking salad. I have just put it on my to-do list.

  2. Simply gorgeous! This is one I want to make soon.

  3. Oh, that looks delish! I'm always in the mood for salads during the summer!

  4. I love summer salads and this is one I haven't tried. Thanks.

  5. that looks delicious!!! I have got to get a cat trap. I had my cats for 15 years and if they went outside..they were on a harness!!! Last night I nearly had a heart attack when I went out in the dark to get something from my greenhouse...I opened the door and one bolted out...I almost crapped myself!!!
    At this point...I am going to drive them to another city...each time these cats are taken to the pound..they are bailed out by their owners (at $50 each time) and on the streets again....just like pimps and hookers! lol

  6. Love spinach salad with bacon dressing. This looks better than any that I've had. I'm going to have to make it at home. Maybe when my mom visits. She's a fan too.

    Thanks for another great recipe, Mary!

  7. It was delish ladies! I dunno... guess I just love to shake things up when it comes to food!!

  8. What a wonderful salad Mary! I love the warm bacon dressing. I haven't had that in a loooong time!

  9. That salad looks unbelievably delectable, delicious and YUMMY!

  10. Hey Mary, haven't had a spinach salad in a while. Think this will be my next try!

  11. That is my kind of salad! And such a tasty sounding dressing! Yum!

  12. OHHH! That salad looks so scrumptious! Yumm! Yumm! I love summer!

  13. We use the grill alot when it starts hitting 100 degrees here. That is going to be a GREAT recipe for the whole summer and into fall!!! Thank ye!!!

  14. Mmm, I love that warm bacon dressing. Going to have to try that :)

  15. This looks so awesome! I printed it out. I definitely will try it. -Jackie

  16. This salad is absolutely delicious! It's light and full of flavor ... and covers all your "sides" for dinner (I served it w/ your chicken & rice - also delicious!). The dressing is the perfect blend of sweet & tangy, without being heavy. I can't wait to try it w/ winter veggies!

  17. Glad you enjoyed it Shannon!! Thanks so much for taking the time to come back and leave a comment - that means a lot to me!

  18. Hi Mary, fixed your grilled vegetables to go with the bbq chicken we did on the gas grill today. Instead of making the dressing this time, I sliced up the zuchinni, yellow squash, red onions, and eggplant. In a gallon ziploc bag, I mixed the olive oil, minced garlic, with some of the juice, dry rosemary, and thyme, salt and pepper, and mixed well, then added the cut up veggies, let them marinate for a couple hours, then put them on the grill, they were good. Found some mesh trays at W.M. that you use on the grill, the veg. cooked perfect on those trays. Thank you for another great recipe!!!!!!


    1. Hi Louise!! You're making me hungry for some grilled veggies LOL! Aren't those mesh pans great for grilling veggies? No more worries about losing things through the grate. Done that a few times!

  19. Can you fix the link to Warm Bacon Dressing please?


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