Cold Roast Veg Salad Recipe for Fresh and Easy Meals

Summer calls for fresh, vibrant dishes that celebrate the bounty of seasonal vegetables, and what better way to enjoy them than in a cold roast veg salad? This recipe combines the warmth and depth of roasted vegetables with the refreshing coolness of a salad, making it a perfect dish for picnics, lunches, or light dinners.

The roasting process caramelizes the natural sugars in the vegetables, enhancing their flavor, while chilling them afterward creates a delightful contrast of textures and temperatures. Whether you’re a seasoned cook or a beginner in the kitchen, this cold roast veg salad recipe is simple to prepare and endlessly customizable to suit your tastes.

From sweet roasted peppers and tender zucchini to crispy carrots and earthy beets, the medley of vegetables in this salad is both colorful and nutritious. Tossed with a zesty lemon vinaigrette and sprinkled with fresh herbs, this dish is sure to become a staple in your meal rotation.

Plus, it pairs excellently with a variety of proteins or can be enjoyed on its own as a wholesome vegetarian option. Get ready to elevate your salad game with this delicious, easy-to-make cold roast veg salad!

Why You’ll Love This Recipe

This cold roast veg salad is a crowd-pleaser for many reasons. First, it’s incredibly versatile, allowing you to use whatever vegetables you have on hand or prefer.

Roasting the veggies intensifies their flavor and adds a subtle sweetness that raw salads can’t match.

It’s also a fantastic make-ahead dish. You can roast the vegetables in advance, chill them, and toss everything together right before serving—perfect for busy weekdays or entertaining guests.

Nutritionally, this salad is packed with fiber, vitamins, and antioxidants, making it both satisfying and nourishing.

Finally, the combination of warm roasting and cold serving creates a unique flavor profile and texture contrast that is both comforting and refreshing. It’s a perfect side dish or light main that fits into almost any diet.

Ingredients

• 2 medium carrots, peeled and cut into sticks
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, sliced into rounds
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 small beetroot, peeled and diced
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar
• Juice of 1 lemon
• 1 teaspoon honey (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/4 cup toasted pine nuts (optional for crunch)

Equipment

• Baking tray lined with parchment paper
• Mixing bowl for tossing salad
• Small bowl for vinaigrette
• Sharp knife and cutting board
• Measuring spoons
• Oven preheated to 400°F (200°C)
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 400°F (200°C). Prepare the vegetables by peeling and cutting them as directed.
2. Place the carrots, bell peppers, zucchini, red onion, and beetroot on the baking tray. Drizzle with 2 tablespoons of olive oil and season with salt and freshly ground black pepper.
3. Toss the vegetables gently to ensure they are evenly coated with oil and seasoning.
4. Roast the vegetables in the oven for 25-30 minutes, turning once halfway through, until they are tender and slightly caramelized.
5. Remove the vegetables from the oven and let them cool completely. This step is important to achieve the perfect cold salad texture.
6. In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, lemon juice, honey (if using), and a pinch of salt and pepper. This will be your refreshing vinaigrette.
7. Once the vegetables have cooled, transfer them to a large mixing bowl. Add the cherry tomatoes, chopped parsley, and basil.
8. Pour the vinaigrette over the salad and toss gently to coat all the vegetables evenly.
9. Sprinkle the toasted pine nuts on top if you like a bit of crunch in your salad.
10. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to marry beautifully.

Tips & Variations

“For an extra burst of flavor, try adding roasted garlic or a sprinkle of feta cheese just before serving.”

If you want to change up the vegetables, sweet potatoes, butternut squash, and asparagus work wonderfully when roasted. Adding cooked quinoa or couscous can turn this salad into a more filling meal.

For a vegan version, omit the honey or replace it with maple syrup. You can also swap pine nuts for walnuts or almonds depending on your preference or nut allergies.

Want a smoky depth? Add a dash of smoked paprika or cumin to the vegetables before roasting.

Fresh herbs can be varied too—try cilantro or mint for a different twist.

Nutrition Facts

Serving Suggestions

This cold roast veg salad pairs beautifully with grilled chicken, fish, or a light pasta dish. It can also serve as a hearty side for your favorite Bariatric Meatloaf Recipe or alongside a fresh loaf of crusty bread for a simple vegetarian meal.

For a Mediterranean-themed spread, serve it with some olives, hummus, and warm pita bread. It’s also an excellent addition to picnic baskets or potluck tables, bringing vibrant color and flavor that everyone will appreciate.

Looking for more vegetable inspiration? Check out our Thelma Sanders Squash Recipe for a delicious way to enjoy squash, or spice things up with the tangy delights of our Pickled Cherry Pepper Recipe.

Conclusion

This cold roast veg salad recipe is a perfect balance of ease, flavor, and nutrition. It’s a versatile dish that fits into any meal plan, whether you’re hosting a summer barbecue, packing a lunch, or simply craving something fresh and wholesome.

Roasting the vegetables brings out their natural sweetness, while the cooling step and zesty dressing keep the salad light and refreshing.

With simple ingredients and straightforward instructions, you can enjoy a vibrant and satisfying salad any time of the year. Plus, the endless variations mean you can keep this recipe fresh and exciting every time you make it.

Give it a try and watch it quickly become a favorite!

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