Vegetarian Antipasto Salad with Pepperoni-Spiced Roasted Carrots

Vegetarian Antipasto Salad with Pepperoni-Spiced Roasted Carrots

Vegetarian Antipasto Salad with Pepperoni-Spiced Roasted Carrots
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For the Pepperoni-Spiced Roasted Carrots:
  • 3 large carrots coin sized slices
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried garlic
  • 1 teaspoon ground dry mustard
  • 1/2 teaspoon fennel seeds roughly chopped
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
Quick Pickled Red Onions:
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 small red onion thinly sliced
For the Orange-Fennel Dressing:
  • 1 teaspoon fennel seeds
  • 3 tablespoon freshly squeezed orange juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoon olive oil
  • 1 head iceberg lettuce
  • 1/2 pint cherry tomatoes halved
  • 1/4 cup marinated artichoke hearts chopped
  • 1/4 cup green olives chopped
  • 1/4 cup marinated roasted red pepper chopped
  • 1/4 cup marinated banana pepper slices
  • 1/2 cup crumbled feta


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Vegetarian Antipasto Salad is a good choice for when your diet is running low on veggies. This dish is healthy and packed with nutrients. It's easy to make and can be enjoyed as a dinner with friends and family. This recipe is customizable also, switch up the ingredients you don’t have or like with your choice of ingredients. Enjoy!

For the Pepperoni-Spiced Roasted Carrots:
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a small mixing bowl, whisk together the smoked paprika, dried garlic, ground mustard, 1/2 tsp chopped fennel seeds, and 1/2 tsp black pepper.
  2. Place the carrot coins onto the prepared baking sheet and toss with 1 Tbsp olive oil to coat. Add spices and toss until all the carrot coins are evenly coated. Spread carrots into an even layer on the baking sheet.
  3. Roast on the middle rack for 15 minutes, flipping after 10, or until the coins are easily pierced with a fork.
Quick Pickled Red Onions:
  1. While those roast, in a small bowl, whisk together ¼ cup red wine vinegar, ¼ cup water, and salt. Add thinly sliced onions and set aside to pickle while preparing the rest of the salad.
For the Orange-Fennel Dressing:
  1. In a small bowl, whisk together fennel seeds, orange juice, zest, vinegar, salt, and pepper. While whisking, slowly pour olive oil into the dressing until it’s emulsified. Set aside.
To Assemble:
  1. Drain the red onions and toss in a large serving bowl with the iceberg lettuce, carrot coins, olives, banana peppers, artichoke hearts, cherry tomatoes, roasted red pepper, and dressing. Sprinkle with feta and serve right away.