Salads > Layered Salads > Classic Layered Salads > Trifle Salad (Savory)

Savory Trifle Salad with Roasted Vegetables and Pesto

A sophisticated and flavorful savory trifle salad featuring layers of roasted vegetables, creamy ricotta cheese, pesto, and toasted bread. This elegant salad is perfect for a dinner party or special occasion.

Prep Time
30 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 1 medium Eggplant
  • 1 medium Zucchini
  • 1 medium Red Bell Pepper
  • 1 medium Yellow Bell Pepper
  • 1 medium Red Onion
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup Ricotta Cheese
  • 1/2 cup Pesto
  • 1/2 loaf Baguette
  • 1/4 cup Fresh Basil Leaves
  • 2 tablespoons Balsamic Glaze

Prepare the Vegetables

Preheat oven to 400°F (200°C). Wash and dry all the vegetables. Cut the eggplant, zucchini, bell peppers, and red onion into 1-inch pieces. In a large bowl, toss the vegetables with olive oil, salt, and pepper.

Roast the Vegetables

Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through. Remove from oven and let cool slightly.

Toast the Bread

While the vegetables are roasting, preheat the oven broiler. Place the baguette cubes on a baking sheet. Broil for 2-3 minutes, or until golden brown and crispy, watching carefully to prevent burning. Remove from oven and let cool.

Layer the Trifle

In a large, clear glass trifle bowl or individual glasses, layer the ingredients in the following order: First, spread a layer of ricotta cheese at the bottom of the bowl. Next, layer some of the roasted vegetables over the ricotta cheese. Drizzle a spoonful of pesto over the vegetables. Sprinkle some toasted bread cubes over the pesto. Repeat the layers: ricotta cheese, roasted vegetables, pesto, and toasted bread cubes, until all ingredients are used. Make sure the final layer on top is the roasted vegetables.

Garnish and Serve

Garnish the trifle with fresh basil leaves and a drizzle of balsamic glaze (optional). Serve immediately or chill for a short period before serving to allow the flavors to meld together. This salad is best served at room temperature or slightly chilled.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-250 kcal, Protein: 8-12g, Fat: 10-15g, Carbohydrates: 12-18g (Estimates will vary based on specific ingredient brands and quantities).

Other Considerations for Nutrition

This salad contains a moderate amount of fat due to the olive oil, ricotta cheese and pesto. Using low-fat ricotta cheese can reduce the fat content. For a lower-carb option, use less baguette or substitute with whole-wheat bread. Consider the sodium content of the pesto, especially if using store-bought. Adjust seasoning accordingly.

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FAQ

  • Can I use different vegetables?

    Yes, you can use other vegetables like butternut squash, sweet potatoes, or mushrooms. Adjust the roasting time as needed to ensure they are tender. Consider other seasonal vegetables for variety.
  • Can I make this salad ahead of time?

    Yes, you can roast the vegetables and toast the bread a day ahead of time. Store them separately in airtight containers in the refrigerator. Assemble the trifle shortly before serving to prevent the bread from becoming soggy.
  • Can I use a different type of cheese?

    Yes, you can substitute ricotta cheese with goat cheese, mascarpone, or burrata. Adjust the amount to your preference.