Baked Veg Salad Recipe for a Healthy, Tasty Meal

Looking for a fresh, healthy, and delicious way to enjoy your vegetables? This baked veg salad recipe is a fantastic option that brings out the natural sweetness and depth of flavor in your favorite veggies.

Roasting vegetables not only intensifies their taste but also adds a lovely caramelized texture that contrasts beautifully with crisp greens and zesty dressings. Whether you’re aiming for a light lunch or a vibrant side dish, this salad is a crowd-pleaser that suits all seasons.

Perfect for meal prep or entertaining, this recipe is easy to customize with whatever vegetables you have on hand. Plus, it’s a great way to sneak more nutrients into your diet without sacrificing flavor.

Ready to transform your salad game? Let’s dive into making this wholesome baked vegetable salad!

Why You’ll Love This Recipe

This baked veg salad is a game-changer for anyone who thinks salads are boring or bland. The roasting process brings out a rich, savory flavor in the vegetables, creating a warm and comforting dish that’s still light and nutritious.

Here’s why it’s a keeper:

• Simple and versatile: Use whatever veggies you love or have in your fridge.
• Healthy and nutrient-dense: Roasting preserves vitamins while adding antioxidants.
• Perfect balance of textures: Tender roasted veggies paired with fresh greens and a tangy dressing.
• Great for all occasions: Serve it as a main, side, or even a potluck favorite.
• Easy to customize: Add nuts, cheese, or grains to make it heartier.

Ingredients

• 2 cups of broccoli florets
• 2 medium carrots, peeled and sliced
• 1 red bell pepper, cut into strips
• 1 small red onion, sliced into wedges
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 4 cups mixed salad greens (arugula, spinach, or your choice)
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup toasted pine nuts or walnuts (optional)

Equipment

• Baking sheet
• Mixing bowls
• Whisk or fork (for dressing)
• Knife and cutting board
• Measuring spoons and cups
• Tongs or spatula for tossing

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables: Wash and cut all your veggies as described in the ingredients list. Try to keep similar sizes for even roasting.
3. Toss the vegetables: In a large bowl, combine broccoli, carrots, bell pepper, red onion, zucchini, and cherry tomatoes. Drizzle with olive oil, then sprinkle garlic powder, dried oregano, salt, and pepper. Mix well until all pieces are coated.
4. Arrange the vegetables: Spread the veggies evenly on the baking sheet in a single layer to ensure they roast rather than steam.
5. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through, use tongs or a spatula to flip the veggies for even cooking. The vegetables should be tender and slightly caramelized.
6. Make the dressing: While the vegetables roast, whisk together balsamic vinegar, honey (or maple syrup), Dijon mustard, lemon juice, and a pinch of salt in a small bowl.
7. Prepare the salad base: In a large salad bowl, arrange your mixed greens.
8. Combine and serve: Once the roasted vegetables are done and slightly cooled, add them to the greens. Drizzle the dressing over the salad and toss gently to combine.
9. Add finishing touches: Sprinkle crumbled feta cheese and toasted nuts on top for added flavor and crunch.
10. Serve immediately: This salad is best enjoyed fresh to appreciate the contrast of warm roasted vegetables and crisp greens.

Tips & Variations

“For the best flavor, use seasonal vegetables and adjust roasting times accordingly. Avoid overcrowding the baking sheet to ensure veggies roast properly.”

• Swap veggies: Try sweet potatoes, cauliflower, asparagus, or Brussels sprouts.
• Add grains: Mix in cooked quinoa or farro to turn this salad into a filling meal.
• Go vegan: Skip the feta or replace with a plant-based cheese alternative.
• Spice it up: Add a pinch of smoked paprika or chili flakes to the seasoning mix for a smoky kick.
• Herbs: Fresh basil, parsley, or cilantro can be tossed in for extra freshness.
• Storage: Keep dressing separate if making ahead and combine just before serving.

Nutrition Facts

Serving Suggestions

This baked veg salad is incredibly versatile. Serve it as a vibrant side dish alongside grilled chicken or fish for a balanced dinner.

It also pairs wonderfully with hearty bread, such as the Green Chile Cheese Bread Recipe, which complements the fresh and roasted flavors.

For a vegetarian meal, toss the salad with warm cooked quinoa or chickpeas to add protein. You can also enjoy it alongside a comforting dessert like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to round out your meal.

Looking for a light beverage pairing? The fresh and zesty notes in this salad go well with a refreshing drink like the Green Goodness Juice Recipe to keep things bright and healthy.

Conclusion

This baked veg salad recipe is a delightful way to enjoy the natural goodness of vegetables with a delicious twist. Roasting enhances the flavors, making each bite a perfect blend of sweet, savory, and tangy.

Its ease of preparation, combined with its flexibility and nutritional benefits, makes it an ideal choice for busy weeknights or weekend gatherings. Whether you’re a seasoned cook or just starting out, this dish is sure to become a staple in your recipe collection.

Don’t hesitate to experiment with your favorite vegetables and toppings to make this salad uniquely yours. With its vibrant colors and inviting aroma, it’s a feast for both the eyes and the palate.

Happy cooking and enjoy every delicious bite!

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