Balsamic Roast Vegetable Salad Recipe for Easy Healthy Meals

Welcome to your new favorite salad recipe! This balsamic roast vegetable salad is a vibrant, hearty dish that combines the deep, tangy sweetness of balsamic vinegar with the natural caramelized flavors of roasted vegetables.

Whether you’re looking for a satisfying lunch, a colorful side dish, or a light dinner option, this salad checks all the boxes. Packed with nutrients, texture, and bold flavors, it’s a wonderful way to enjoy seasonal veggies in a fresh, exciting way.

Roasting vegetables enhances their natural sweetness and deepens their flavor, while a simple balsamic dressing ties everything together with a perfect balance of acidity and subtle sweetness. This recipe is easy to customize, making it ideal for vegetarians, vegans, and anyone craving a wholesome, delicious meal.

Plus, it’s perfect for meal prep or entertaining guests!

Why You’ll Love This Recipe

This balsamic roast vegetable salad is:

• Nutritious: Loaded with a variety of colorful vegetables, this salad offers a wealth of vitamins, minerals, and antioxidants.
• Flavor-packed: Roasting intensifies the natural sweetness of veggies while the balsamic dressing adds a tangy, rich finish.
• Versatile: You can easily swap in your favorite seasonal vegetables or add protein like chickpeas or tofu for a complete meal.
• Easy to prepare: Roast, toss, and dress — simple steps that make this salad suitable for busy weeknights or casual gatherings.
• Perfect for meal prep: Keeps well in the fridge for a few days, making your healthy eating effortless.

Ingredients

• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 medium zucchini, sliced into half-moons
• 1 medium red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup or honey
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried oregano
• Fresh basil leaves, for garnish
• Optional: ¼ cup toasted pine nuts or walnuts

Equipment

• Baking sheet or roasting pan
• Mixing bowl
• Measuring spoons
• Chef’s knife
• Cutting board
• Large salad bowl
• Whisk or fork (for dressing)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the vegetables: Wash and chop the bell peppers, zucchini, red onion, broccoli, and cherry tomatoes as described in the ingredients list.
3. Toss the vegetables in a large mixing bowl with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and black pepper. Make sure all pieces are evenly coated.
4. Spread the vegetables evenly on the prepared baking sheet in a single layer for even roasting.
5. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized at the edges.
6. While the vegetables roast, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, and maple syrup (or honey) until well combined.
7. Remove the vegetables from the oven and transfer them to a large salad bowl. Drizzle the balsamic dressing over the warm vegetables and gently toss to coat all pieces.
8. Adjust seasoning by adding more salt or pepper if needed. Allow the salad to cool slightly before serving or serve warm.
9. Garnish with fresh basil leaves and sprinkle toasted pine nuts or walnuts on top for an extra crunch (optional).

Tips & Variations

“Use whatever veggies you have on hand! Sweet potatoes, carrots, asparagus, or mushrooms roast beautifully and add wonderful flavor.”

• Make it vegan or vegetarian: This recipe is naturally vegan, but adding crumbled feta cheese or goat cheese can add a creamy texture if you prefer vegetarian.
• Add protein: Toss in cooked chickpeas, cannellini beans, or grilled tofu to make the salad more filling.
• Change up the dressing: For a twist, try adding a teaspoon of Dijon mustard or a sprinkle of smoked paprika to the balsamic dressing.
• Batch cook: Roast a big batch of vegetables at the start of the week to quickly assemble salads or bowls in no time.
• Serve chilled: This salad tastes great cold as a refreshing summer dish or room temperature during cooler months.

Nutrition Facts

Serving Suggestions

This balsamic roast vegetable salad is incredibly versatile. Serve it as a vibrant side dish alongside grilled meats, fish, or plant-based proteins.

For a light main course, pair it with crusty whole-grain bread or a bed of quinoa or couscous. It also works wonderfully as a topping for grain bowls or stuffed into pita pockets for a quick, nutritious lunch.

If you want to explore more wholesome vegetarian dishes, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion or dive into some hearty Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

For a punch of spice to add to your salads, don’t miss our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Conclusion

There’s something truly satisfying about a salad that’s both hearty and fresh, and this balsamic roast vegetable salad hits that sweet spot effortlessly. The combination of roasted vegetables and a tangy balsamic dressing creates a dish bursting with flavor and nutrition.

Whether you’re looking for a quick weeknight meal or a stunning side to impress guests, this recipe delivers on all fronts.

Not only is it simple to prepare, but the flexibility of this salad means you can tailor it to your tastes and seasonal produce. Embrace the joy of cooking with wholesome ingredients and enjoy a delicious, colorful plate every time.

Don’t forget to explore more inspired vegetarian recipes on our site to keep your meals exciting and nutritious!

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