Best Roasted Veggie Salads Recipe

A roasted veggie salad is a perfect blend of warm, caramelized vegetables tossed with fresh greens, a zesty dressing, and a hint of crunch. It’s comforting yet refreshing—a dish that transitions seamlessly between seasons. The vegetables are roasted to golden perfection, bringing out their natural sweetness and depth of flavor. Not a fan of a particular vegetable? Don’t worry—this salad is endlessly versatile and can be customized with your favorites or whatever you have on hand. Whether you’re preparing a light lunch, a side for dinner, or a vibrant addition to your party table, this roasted veggie salad is bound to delight.

Necessary Kitchen Equipment

• Baking sheet
• Parchment paper (optional)
• Large mixing bowl
• Small bowl or jar (for dressing)
• Whisk or fork
• Chef’s knife
• Cutting board

Overview of Ingredients

This roasted veggie salad is built on a foundation of nutrient-packed vegetables, crisp greens, and a tangy dressing:

• Vegetables: A medley of carrots, zucchini, bell peppers, and more, roasted to perfection.
• Greens: Fresh arugula, spinach, or kale adds a vibrant contrast to the roasted veggies.
• Dressing: A simple mix of olive oil, lemon juice, Dijon mustard, and honey.
• Optional toppings: Toasted nuts, seeds, or crumbled cheese for extra texture and flavor.

Step-by-Step Instructions

1. Prepare the Vegetables
   Preheat your oven to 425°F (220°C). Wash and dry the vegetables. Chop them into bite-sized pieces, ensuring they are similar in size for even roasting. Suggested vegetables include carrots, zucchini, bell peppers, red onions, and cherry tomatoes.
2. Season and Roast
   Place the chopped vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and your favorite dried herbs (such as thyme or oregano). Toss to coat evenly. Roast for 20–25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
3. Prepare the Greens
   While the vegetables roast, rinse and dry your choice of greens. Place them in a large mixing bowl.
4. Make the Dressing
   In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
5. Assemble the Salad
   Once the vegetables are roasted, allow them to cool slightly. Add them to the bowl of greens and toss gently. Drizzle with the prepared dressing and toss again to combine.
6. Add Toppings (Optional)
   For added texture and flavor, sprinkle with toasted almonds, pumpkin seeds, or crumbled feta cheese.
7. Serve
   Transfer to a serving dish and enjoy immediately, or refrigerate for up to 1 hour if you prefer a chilled salad.

Recipe Tips

• Customize your vegetables: Use whatever is in season or in your fridge, such as sweet potatoes, broccoli, or cauliflower.
• Don’t overcrowd the pan: Spread the vegetables in a single layer to ensure they roast evenly.
• Make it hearty: Add cooked quinoa, farro, or chickpeas to turn this salad into a complete meal.
• Batch prep: Roast extra vegetables to use in meals throughout the week.

What to Serve with This Recipe

This roasted veggie salad pairs beautifully with grilled chicken, baked salmon, or a hearty soup. It’s also an excellent side for pasta dishes or can stand alone as a light, flavorful main course.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Roast the vegetables and prepare the dressing in advance. Store them separately and assemble the salad just before serving.

What other greens can I use?
Feel free to substitute with butter lettuce, mixed greens, or even shredded cabbage for added crunch.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from wilting.

Can I use a different dressing?
Absolutely! A balsamic vinaigrette or tahini-based dressing would work wonderfully.

Ingredients

For the Salad:

• 2 cups mixed vegetables (carrots, zucchini, bell peppers, red onions, cherry tomatoes)
• 2 tablespoons olive oil
• 4 cups fresh greens (arugula, spinach, or kale)
• Salt and pepper, to taste
• Optional: Toasted nuts, seeds, or crumbled cheese

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Notes

• For added flavor, sprinkle the roasted vegetables with smoked paprika or garlic powder before roasting.
• This salad is best enjoyed fresh but can be made up to 1 day ahead.

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  roasted veggie salad

  A roasted veggie salad is a perfect blend of warm, caramelized vegetables tossed with fresh greens, a zesty dressing, and a hint of crunch. It’s comforting yet refreshing—a dish that transitions seamlessly between seasons. The vegetables are roasted to golden perfection, bringing out their natural sweetness and depth of flavor. Not a fan of a particular vegetable? Don’t worry—this salad is endlessly versatile and can be customized with your favorites or whatever you have on hand. Whether you’re preparing a light lunch, a side for dinner, or a vibrant addition to your party table, this roasted veggie salad is bound to delight.

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  Equipment

  • Baking sheet
  • Parchment paper (optional)
  • Large mixing bowl
  • Small bowl or jar (for dressing)
  • Whisk or fork
  • Chef’s knife
  • Cutting board

  Ingredients

    

  • This roasted veggie salad is built on a foundation of nutrient-packed vegetables crisp greens, and a tangy dressing:
  • Vegetables: A medley of carrots zucchini, bell peppers, and more, roasted to perfection.
  • Greens: Fresh arugula spinach, or kale adds a vibrant contrast to the roasted veggies.
  • Dressing: A simple mix of olive oil lemon juice, Dijon mustard, and honey.
  • Optional toppings: Toasted nuts seeds, or crumbled cheese for extra texture and flavor.

  Instructions

   

  • Prepare the Vegetables
  • Preheat your oven to 425°F (220°C). Wash and dry the vegetables. Chop them into bite-sized pieces, ensuring they are similar in size for even roasting. Suggested vegetables include carrots, zucchini, bell peppers, red onions, and cherry tomatoes.