Roasted vegetable salad on a round white plate next to stainless steel silverwar with a grey towel behind all on a white surface (with logo overlay)

Roasted Vegetable Salad

Roasted Vegetable Salad combines your favorite roasted veggies over a bed of fresh lettuce with a quick dressing for a meatless meal.

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Growing up, I was never a veggie person. In many ways, I still don’t care for them. But, I know they are important in my diet. And I make my boys eat them and figure I should if I tell them to. So, I try to come up with different ways to dress them up and make them more exciting for all of us.

Lately, Justin has been really liking Brussels Sprouts. We’ve made them a few times and he just keeps buying them! While they aren’t my favorite on their own, they are good when mixed with a few other things. Also, since starting this blog and trying some recipes with cauliflower, that had actually grown on me.

One of the easiest ways to cook vegetables is by roasting them. To do that, they just go on a sheet pan in an oven at a high temperature. Usually they are coated with oil and seasonings.

Roasted vegetables tend to come out slightly crispy on the outside, but still soft in the middle.

Step by Step

Ingredients

  • 1 sweet potato, peeled and chopped
  • 4 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz Brussels sprouts, trimmed and halved
  • 4 tbsp parmesan cheese, shredded
  • 2 green onions, chopped
  • 10 oz cauliflower florets
  • 2 tbsp white wine vinegar
  • 5 oz spinach and arugula
Ingredients for roasted vegetable salad in stainless steel and white bowls on a white surface

Preparation

Preheat the oven to 500F with a rimmed baking sheet inside. In a medium bowl, combine the sweet potato, 2 tbsp olive oil, lemon zest, 1/4 tsp salt, pepper, Brussels sprouts, 2 tbsp parmesan cheese, green onion, and cauliflower, and toss to coat.

Coated raw vegetables in a stainless steel bowl on a white surface

Spread the vegetable mixture out on the preheated baking sheet.

Coated raw vegetables spread out on a baking pan on a white surface

Bake for 15 minutes, until the vegetables start to brown.

Roasted vegetable mix on a baking pan on a white surface

Meanwhile, in a large bowl, whisk the remaining 2 tbsp olive oil, 1/4 tsp salt, and white wine vinegar. Add the spinach and arugula and toss to coat.

Spinach and arugula tossed with dressing in a stainless steel bowl on a white surface

Divide the spinach and arugula among 4 serving plates. Top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese.

Roasted vegetable salad on a round white plate next to stainless steel silverwar with a grey towel behind all on a white surface (vertical)

Leftovers

As with most salads, if you know you won’t eat all of your roasted vegetable salad, store it separately. You can roast the vegetables and store those in a container. Whisk the dressing together and keep it on its own. When you are ready to assemble, reheat the vegetables and mix the spinach with the dressing before putting the full salad together.

Recipe

Originally Published On: March 8, 2021

Roasted vegetable salad on a round white plate next to stainless steel silverwar with a grey towel behind all on a white surface

Roasted Vegetable Salad

Roasted Vegetable Salad combines your favorite roasted veggies over a bed of fresh lettuce with a quick dressing for a meatless meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course:
Main Dish
|
Side Dish
Cuisine:
American
Keyword:
roasted vegetables
|
salad
|
vegetables
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Nut-Free
Cooking Method:
One-Pan Meals
Servings: 4
5 from 5 votes

Ingredients

  • 1 sweet potato (peeled and chopped)
  • 4 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz Brussels sprouts (trimmed and halved)
  • 4 tbsp parmesan cheese (shredded)
  • 2 green onions (chopped)
  • 10 oz cauliflower florets
  • 2 tbsp white wine vinegar
  • 5 oz spinach and arugula

Instructions

  • Preheat the oven to 500F with a rimmed baking sheet inside
  • In a medium bowl, combine the sweet potato, 2 tbsp olive oil, lemon zest, 1/4 tsp salt, pepper, Brussels sprouts, 2 tbsp parmesan cheese, green onion, and cauliflower and toss to coat
  • Spread the vegetable mixture out on the preheated baking sheet and bake for 15 minutes, until the vegetables start to brown
  • Meanwhile, in a large bowl, whisk the remaining 2 tbsp olive oil, 1/4 tsp salt, and white wine vinegar
  • Add the spinach and arugula and toss to coat
  • Divide the spinach and arugula among 4 serving plates
  • Top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese
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Nutrition Facts
Roasted Vegetable Salad
Amount Per Serving (1.5 cups)
Calories 246 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 3mg1%
Sodium 467mg19%
Potassium 849mg24%
Carbohydrates 22g7%
Fiber 6g24%
Sugar 5g6%
Protein 7g14%
Vitamin A 11867IU237%
Vitamin C 95mg115%
Calcium 158mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Roasted Vegetable Salad FAQs

Do I have to use spinach and arugula?

No, you can use any lettuce you prefer. I like the way it tastes with the vegetables for this recipe.

What if I don’t like one of the vegetables?

You can easily switch out one of the vegetables for another. For example, if you would prefer broccoli over cauliflower then you can sub it out in equal amounts.

18 thoughts on “Roasted Vegetable Salad”

  1. Neely Moldovan

    Spring really makes me want to eat all the salads! I can’t wait until some of our veggies grow!!

  2. Roasting vegetables is one of life’s simple pleasures. So easy to do and roasting brings out all the wonderful flavours of the veggies! This looks delicious.

  3. I never really liked vegetables growing up either. I think it’s because they were always seemed and not roasted. Now I like roasted vegetables but I have never cooked Brussels sprouts. I always thought they smelled weird and just stayed away from there. However, this recipe looks pretty easy, maybe I will give Brussels sprouts a try. Thanks for sharing!

  4. This looks gorgeous and far nicer than a standard salad. While it’s all vegetables and very healthy, roasting them will add that extra kick of flavour.

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