Roasted Vegetable Salad combines your favorite roasted veggies over a bed of fresh lettuce with a quick dressing for a meatless meal.
Jump to RecipeGrowing 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.
Roasted Vegetable Salad 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
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.
Spread the vegetable mixture out on the preheated baking sheet.
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.
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
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
Recommended Equipment
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
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
No, you can use any lettuce you prefer. I like the way it tastes with the vegetables for this recipe.
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.
Spring really makes me want to eat all the salads! I can’t wait until some of our veggies grow!!
Me too. We are going to start planting our garden soon!
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.
It definitely does! I love how easy it is to add so much flavor.
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!
I’m with you, steamed vegetables don’t have a whole lot of flavor. I’m still working on Brussels Sprouts myself, but they are growing on me.
This looks like the perfect salad for a potluck. I am going to have to use it in the next potluck or house party that I go to!
Oh what a wonderful idea! I bet your guests would love it.
Thankyou for sharing this healthy salad recipe!
We make roasted veggies in our house multiple times a week. I never thought to put them in a salad. Can’t wait to try!
This roasted veggie salad is great. I love pretty much everything in it! A great way to do something new with your veggies.
I absolutely lovely my veggies. This looks like a great add to our menu.
I love roasted vegetables. My favorites are Sweet potatoes. Onion, Brussel sprouts, and just about anything else I can think of.
Love this|! Very easy to prepare and of course healthy. I’ll try to make one of these over the weekend. I just need to buy veggies first.
Roasted Vegetable Salad seems so nice. I hope I can make one soon. Maybe on weekends?
A great combination of vegetables. I need to add more salads to my diet. Thank you for this!
This looks awesome and yummy, lovely salad for vegan people. I’m not vegan but love to eat salad haha.
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.