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.
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.