Roasted Vegetable Salad - Healthy, Easy and Delicious
This Roasted Vegetable Salad is a delightful medley of vibrant, oven-roasted veggies tossed with a light vinaigrette. It's hearty, healthy, and packed with flavor. The natural sweetness of the roasted vegetables, combined with the crunch of fresh greens and a zesty dressing, makes it the perfect side dish or light meal. Whether you serve it warm or at room temperature, this salad is sure to impress with its simplicity and rich, roasted flavors.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme or oregano
- 4 cups fresh baby spinach or mixed greens
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
Directions
Preheat the oven. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the vegetables. In a large bowl, toss the chopped carrots, zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, pepper, and thyme. Ensure all the vegetables are evenly coated.
Roast the vegetables. Spread the vegetables in a single layer on the prepared baking sheet. Roast them in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping them halfway through cooking.
Make the dressing. In a small bowl, whisk together the balsamic vinegar, lemon juice, minced garlic, and a pinch of salt and pepper.
Assemble the salad. Once the vegetables are roasted, allow them to cool slightly. In a large salad bowl, combine the roasted vegetables with the fresh spinach or mixed greens. Drizzle the dressing over the top and gently toss everything together.
Serve. Sprinkle with fresh parsley, if using, and serve warm or at room temperature.
Recipe tips
Swap out or add different vegetables depending on what’s fresh and in season. Sweet potatoes, Brussels sprouts, or cauliflower work great. Spread the veggies out evenly to allow them to roast properly. If they’re too close, they’ll steam instead of caramelizing. For an extra crunch, sprinkle toasted nuts or seeds like sunflower seeds or pumpkin seeds over the salad before serving. Add some grilled chicken or chickpeas to make this salad more filling.
Nutrition Facts (per serving)
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