Best Roast Vegetable Salad Recipe for Fresh Healthy Meals

Roasting vegetables brings out their natural sweetness and adds a depth of flavor that’s simply irresistible. When combined in a fresh salad, these roasted veggies transform an ordinary side dish into a vibrant, hearty meal perfect for any season.

Whether you’re looking for a nutritious lunch, a colorful dinner companion, or a dish to impress at your next gathering, this best roast vegetable salad recipe is your go-to solution. It’s packed with a variety of textures and flavors that will excite your palate, plus it’s highly customizable to suit your preferences.

This recipe is a celebration of wholesome ingredients, roasted to perfection and tossed with a tangy, herby dressing. It’s not only delicious but also incredibly easy to make, requiring minimal prep and kitchen skills.

If you love fresh, flavorful meals with a boost of nutrition, this roast vegetable salad will become a staple in your recipe rotation. Plus, it pairs beautifully with many other dishes and cuisines.

Why You’ll Love This Recipe

This roast vegetable salad is a perfect balance of sweet, savory, and tangy flavors. The roasting process caramelizes the vegetables, enhancing their natural sugars and creating a delightful contrast with the crisp greens and zesty dressing.

It’s incredibly versatile, allowing you to swap in your favorite seasonal vegetables or whatever you have on hand. The salad is also packed with fiber, vitamins, and antioxidants, making it a nourishing choice for any meal.

Best of all, it’s easy to prepare ahead of time. Roast the veggies in advance, toss with the dressing just before serving, and enjoy a fresh, vibrant salad with minimal effort.

This recipe also pairs wonderfully with other vegetarian dishes like those found in our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1 medium red onion, sliced into wedges
• 1 cup zucchini, chopped
• 1 cup cauliflower florets
• 3 tbsp olive oil
• Salt and pepper, to taste
• Mixed salad greens (arugula, spinach, or your choice), about 4 cups
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, toasted and chopped
• For the dressing:
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• 1 tsp maple syrup or honey (optional)

Equipment

• Baking sheet or roasting pan
• Mixing bowls
• Whisk or fork (for dressing)
• Knife and cutting board
• Measuring spoons and cups
• Salad bowl for serving

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: Peel and cube the butternut squash, halve the cherry tomatoes, chop the bell pepper and zucchini, slice the onion into wedges, and break the cauliflower into small florets.
3. Toss the vegetables: In a large mixing bowl, combine the butternut squash, bell pepper, onion, zucchini, and cauliflower. Drizzle with 3 tablespoons olive oil, and season with salt and pepper. Toss well to coat evenly.
4. Roast the vegetables: Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
5. Add cherry tomatoes: After 20 minutes of roasting, add the cherry tomatoes to the baking sheet and continue roasting for the remaining 10 minutes. This prevents the tomatoes from becoming too mushy.
6. Make the dressing: While the vegetables roast, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, pepper, and maple syrup or honey (if using) in a small bowl until well combined.
7. Assemble the salad: In a large salad bowl, combine the mixed salad greens, fresh parsley, and toasted walnuts.
8. Add the roasted vegetables: Once the veggies have cooled slightly, add them to the salad bowl.
9. Toss the salad with dressing: Pour the dressing over the salad and gently toss to combine everything evenly.
10. Serve immediately: Enjoy your delicious, vibrant roast vegetable salad as a main or side dish.

Tips & Variations

“To achieve perfectly roasted vegetables every time, make sure they’re cut into uniform pieces and spread out on the baking sheet without overcrowding. This ensures even cooking and beautiful caramelization.”

• Swap veggies seasonally: Feel free to use sweet potatoes, carrots, parsnips, or Brussels sprouts depending on the time of year and availability.
• Add protein: For a heartier salad, incorporate cooked chickpeas, grilled tofu, or your favorite beans.
• Cheese lovers: Sprinkle some crumbled feta or goat cheese on top if you’re not vegan.
• Change up the nuts: Walnuts can be replaced with pecans, almonds, or pumpkin seeds for extra crunch.
• Make it spicy: Sprinkle a pinch of smoked paprika or add a dash of our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to the veggies before roasting for an extra kick.

Nutrition Facts

Serving Suggestions

This roast vegetable salad is wonderfully versatile and pairs beautifully with a variety of dishes. Serve it as a light main course for lunch or dinner, especially when topped with a dollop of hummus or a side of crusty whole-grain bread.

It also makes an excellent side dish alongside grilled proteins like chicken or fish, or plant-based options such as our Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal. For a more substantial meal, toss the salad with cooked quinoa or your favorite ancient grain — check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

Conclusion

This best roast vegetable salad recipe is a celebration of fresh, wholesome ingredients roasted to perfection and brought together with a tangy, flavorful dressing. It’s a perfect way to enjoy the natural sweetness and depth of roasted veggies while keeping your meal light and nutritious.

Whether you’re cooking for yourself, family, or guests, this salad is sure to impress with its vibrant colors and delicious taste. Plus, it’s easy to customize with your favorite vegetables and add-ins, making it a versatile dish for any season.

We hope this recipe inspires you to get creative in the kitchen and enjoy the wonderful flavors of roasted vegetables in a fresh, healthy salad form. Looking for more delicious vegetarian ideas?

Dive into our collection of Best Vegetarian Recipes No Dairy for Delicious Meals for more flavorful inspiration.

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