Roasted Vegetable Salad Recipe with Balsamic Vinaigrette

Roasted Veggie Salad Recipe

I’m constantly on the lookout for more ways to get the all-important vegetables in our diet. Don’t get me wrong, I love a salad, but in the fall/winter a warm and savory way to enjoy veggies is especially nice. This roasted vegetable salad is quick to make and easy on the eyes.

Add some chicken or steak slices on top and you’ve got yourself an easy meal for a weeknight!

Fast Food, Redefined

I know how tough it can be to come up with healthy meals for a family, especially after a long day. Between avoiding grains and working on reversing my autoimmune condition it’s essential that we eat in most nights (although more and more companies are offering ready-made healthy meal options for those nights we can’t get dinner on the table).

This roasted veggie salad is one of those recipes that makes it feel like cooking fresh healthy food isn’t so hard. The entire recipe (including dressing) has only 14 ingredients and is ready in about 30 minutes. What’s more, this recipe is a great way to get picky eaters to eat more veggies because roasting brings out the natural sugars and gives them an amazing caramelized flavor. (The only time I’m okay with sugar is when it’s naturally occurring in veggies!)

How to Make Roasted Vegetable Salad

While it is super easy, here’s how to make it even easier …

Safe Cookware

I usually like to roast veggies on a baking stone for best results. It cooks evenly and I prefer it to using nonstick or aluminum cookie sheets. You can read more about my favorite (and safest) cookware and bakeware options here.

Not everyone has a baking stone, so feel free to use a stainless steel cookie sheet instead or even grill them.

Homemade Vinaigrette

While I love homemade dressing, I don’t like more work. Use a whisk to emulsify the ingredients or use a blender to make a larger batch to store in the refrigerator for the week.

A Note on Peppers

Unfortunately bell peppers are consistently on the Environmental Working Group’s Dirty Dozen list every year. I try to prioritize buying organic produce, but organic bell peppers especially can be hard to find (and pricey if they’re not out of the backyard garden).

One way to help this issue is to make a DIY fruit and vegetable wash to help remove pesticide residue. I even use it on any organic store-bought produce to be on the safe side.

Make It a Meal!

This roasted vegetable salad with balsamic dressing and savory goat cheese tastes great on its own. However, the following meat dishes help make it a full meal without much fuss.

  • Honey Garlic Chicken Thighs – My kids actually came up with this recipe after taking the Kids Cook Real Food course. It is the perfect blend of savory and sweet.
  • Healthy Chicken Fingers – This classic recipe is a hit with kids and adults alike and is another easy way to recreate “fast food” in a healthy way. These chicken fingers feature a grain-free breading (that in my opinion is tastier than the real thing)!
  • Slow Cooked Beef Brisket – This economical cut of meat has a reputation for being tough, but it really doesn’t have to be. I’ll cook a large roast that’s tender and slice it up to use for lunches and other meals throughout the week.

Roasted Vegetable Salad Recipe with Balsamic Vinaigrette

Prep

Cook

Total

Yield 6-8

Roasted veggies paired with tangy goat cheese rest on field greens. Top it off with balsamic vinaigrette.

Ingredients

Salad

  • 6 red, orange, and green bell peppers, sliced
  • 2 zucchinis, sliced
  • 1 large red onion, sliced
  • 4 TBSP extra virgin olive oil
  • 8 cups field greens or baby spinach
  • 1 cup goat cheese, crumbled
  • salt and black pepper to taste

Vinaigrette

Instructions

  1. Place a baking stone in the oven and preheat oven to 400°F. If not using a baking stone just preheat the oven and get out baking sheet
  2. In a large bowl, combine the sliced vegetables with olive oil and generously season with salt and pepper. Use your hands to toss and coat everything.
  3. Place the veggies on the baking stone or baking sheet and place in preheated oven for 20-25 minutes until browned and soft.
  4. While the veggies are roasting, make the vinaigrette by combining the orange juice, balsamic vinegar, oregano, salt, and pepper in a medium-sized bowl.
  5. Slowly pour the olive oil into the vinegar mixture while whisking vigorously. This will emulsify the oil and vinegar to create a smooth texture. Continue until well combined.
  6. To serve, plates with equal portions of field greens. Top the greens with cooked vegetables, goat cheese, and drizzle with vinaigrette.

Notes

Pair with a meat for a full meal. Serve it on the side or slice it and put it on top of the salad itself!

This recipe makes about 1 cup of vinaigrette. If you don't use it all, store the rest in a mason jar in the refrigerator for next time.

Courses Dinner

Nutrition Facts

Serving Size 1 large salad

Amount Per Serving

Calories 420

% Daily Value

Total Fat 36 g

55%

Saturated Fat 6 g

30%

Cholesterol 9 mg

3%

Sodium 654 mg

27%

Total Carbohydrates 23.9 g

8%

Dietary Fiber 8.2 g

33%

Sugars 11.7 g

Protein 7 g

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What’s your favorite type of vegetable salad? Share below!

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