Roasted Sweet Pepper, Mushroom & Garlic Salad

I love roasting vegetables on the grill in the summertime, so in the winter months, I try to recreate the grilling in the oven ad under the broiler. Peppers, mushrooms and garlic… roasted in light virgin olive oil, are a wonderful addition to a gourmet chicken salad…or for that matter, served on the side with grilled fish. Your choice….but tonight I went with the chicken salad route. 🙂

The night before we had a roasted chicken, so I built the salad around that. Spinach, cherry tomatoes, goat cheese, crisp bacon, fresh basil along with the lovely roasted veggies….all topped with a warm curry mango dressing. 🙂 Yummmmm

Roasted Sweet Pepper, Mushroom & Garlic Salad


3-5 sweet peppers, red, yellow, orange, chopped
1 chicken breast, cooked
5 medium mushrooms, sliced
3 cloves garlic, chopped
2 cups fresh spinach
1/4 cup curry mango vinegarette dressing ** Renees
pinch black pepper
3 strips of cooked crisp bacon
5 cherry tomatoes, sliced
fresh basil, chopped
2 tbsp goat cheese, crumbled


Preheat the oven to 400 degrees and add 1/4 cup virgin olive oil to a roasting pan. Add the peppers, mushrooms and garlic and roast for 8 to 10 minutes until golden brown. Remove and set aside on, set on paper towel in desired.

Build the salad with fresh washed spinach, add the cooked chicken breast and top with the roasted peppers and veggies, crisp bacon, sliced tomatoes, fresh chopped basil and crumbled goat cheese and a pinch of pepper.

Warm the dressing in a small dish in the microwave and add to the salad.

Serve warm with a glass of chilled white wine…and fresh bread if desired.

Serves 1


2 Comments Add yours

  1. Yvette says:

    I love roasted vegetables in any season, A delightful salad!Taste buds are tingling! x

  2. That is near perfection on a plate for me – fabulous! I love roasted veggies.
    🙂 Mandy

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