Roasted Vegetable Salad Recipe for Fresh and Healthy Meals

Roasted vegetable salad is the perfect harmony of smoky, tender vegetables blended with fresh, crisp greens and a tangy dressing. This salad is not only vibrant and full of flavor but also packed with nutrients, making it an ideal dish for any season.

Whether you want a hearty lunch, a light dinner, or a stunning side dish at your next gathering, this roasted vegetable salad will impress both your taste buds and your guests. The magic lies in roasting the vegetables to bring out their natural sweetness and depth of flavor, then tossing them with fresh herbs and a zesty dressing to create a balanced, satisfying meal.

This recipe is incredibly versatile, allowing you to swap in your favorite vegetables or whatever’s in season. Plus, it’s a fantastic way to use up leftover veggies and reduce food waste.

If you’re looking to elevate your salad game with minimal effort, this roasted vegetable salad recipe is your new go-to!

Why You’ll Love This Recipe

Roasting vegetables enhances their natural sweetness and creates a wonderfully caramelized flavor that transforms a simple salad into something extraordinary.

This salad is nutrient-dense and packed with fiber, vitamins, and antioxidants, making it a wholesome choice for your meals.

It’s easy to prepare and highly customizable – perfect for vegetarians, vegans, or anyone looking to add more plant-based meals to their diet.

The combination of warm roasted veggies with fresh greens and a tangy dressing creates a delightful contrast in texture and taste.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups mixed salad greens (arugula, spinach, kale, or your choice)
• 1/4 cup toasted walnuts, chopped (optional)
• 1/4 cup crumbled feta cheese or vegan cheese alternative (optional)
• Dressing:
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon maple syrup or honey
• Salt and pepper, to taste

Equipment

• Baking sheet or roasting pan
• Mixing bowls
• Sharp knife and cutting board
• Measuring spoons
• Whisk or fork (for dressing)
• Salad spinner (optional, for washing greens)
• Oven preheated to 425°F (220°C)

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: Peel and cube the sweet potatoes, slice the zucchini, chop the bell pepper and onion, halve the cherry tomatoes, and break broccoli into florets. Place all the vegetables in a large bowl.
3. Toss the vegetables with 2 tablespoons of olive oil, salt, and freshly ground black pepper until well coated.
4. Spread the vegetables evenly on the prepared baking sheet in a single layer. Overcrowding will cause steaming instead of roasting, so use two sheets if necessary.
5. Roast the vegetables in the oven for 20-25 minutes, turning them halfway through. They should be tender and slightly caramelized on the edges.
6. While the vegetables roast, prepare the dressing: In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, minced garlic, maple syrup (or honey), and salt and pepper to taste.
7. Once the vegetables are roasted, remove them from the oven and let cool slightly.
8. In a large salad bowl, combine the mixed greens with the warm roasted vegetables. Drizzle the dressing over the salad and toss gently to combine.
9. Sprinkle with toasted walnuts and crumbled feta cheese or vegan alternative, if using.
10. Serve immediately for the best texture and flavor.

Tips & Variations

“Roasting vegetables enhances their natural sugars, so be sure not to overcrowd your baking tray to get that perfect caramelization.”

Mix up the veggies: Feel free to add or substitute vegetables like eggplant, carrots, asparagus, or Brussels sprouts based on what you have or what’s in season.

Make it vegan: Skip the feta or replace it with a vegan cheese option or toasted seeds like pumpkin or sunflower for crunch and protein.

Add grains: For a more filling meal, toss in cooked quinoa, farro, or couscous to the salad.

Herbal boost: Fresh herbs like basil, parsley, or cilantro can add a fresh, aromatic touch.

Spice it up: Add a pinch of smoked paprika or chili powder to the veggies before roasting for a smoky, spicy flavor. For a great homemade blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Serving Suggestions

This roasted vegetable salad pairs beautifully with a crusty whole-grain bread or pita for a light meal. It also complements grilled tofu or tempeh for added protein.

Try serving it alongside your favorite Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal or as a fresh side to the Awesome Vegetarian Slow Cooker Recipes for Easy Meals.

For a brunch option, top it with a poached egg or creamy avocado slices and a sprinkle of your favorite seeds.

Conclusion

Whether you’re a seasoned home cook or just starting your culinary journey, this roasted vegetable salad recipe is a wonderful way to enjoy wholesome, delicious food that’s simple to make. Its vibrant colors, rich textures, and balanced flavors make it a crowd-pleaser year-round.

By roasting the vegetables, you unlock deeper flavors that transform a basic salad into an extraordinary dish.

With plenty of room for customization, this recipe encourages creativity while nourishing your body with essential nutrients. Don’t hesitate to experiment with different vegetables, dressings, or toppings to make it your own.

And if you’re interested in exploring more vegetarian delights, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion for inspiration.

Enjoy your wholesome roasted vegetable salad and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Roasted Vegetable Salad”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A colorful and healthy salad featuring a mix of roasted seasonal vegetables tossed in a light vinaigrette. Perfect as a side dish or a light main course.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups cherry tomatoes, halved”, “1 medium zucchini, sliced”, “1 red bell pepper, chopped”, “1 yellow bell pepper, chopped”, “1 small red onion, sliced”, “1 cup mushrooms, halved”, “2 tablespoons olive oil”, “1 teaspoon dried oregano”, “Salt and black pepper to taste”, “2 cups mixed salad greens”, “2 tablespoons balsamic vinegar”, “1 tablespoon fresh lemon juice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss cherry tomatoes, zucchini, bell peppers, onion, and mushrooms with olive oil, oregano, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Spread vegetables on a baking sheet in a single layer.”}, {“@type”: “HowToStep”, “text”: “Roast for 25-30 minutes until tender and slightly caramelized.”}, {“@type”: “HowToStep”, “text”: “Remove from oven and let cool slightly.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine mixed greens, roasted vegetables, balsamic vinegar, and lemon juice.”}, {“@type”: “HowToStep”, “text”: “Toss gently and serve immediately.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “4 g”, “fatContent”: “10 g”, “carbohydrateContent”: “20 g”}}