Roasted Veggie Salad Recipe

Roasted Vegetable Salad Recipe with Balsamic Vinaigrette




Yield 6-8

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





  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.


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


Saturated Fat 6 g


Cholesterol 9 mg


Sodium 654 mg


Total Carbohydrates 23.9 g


Dietary Fiber 8.2 g


Sugars 11.7 g

Protein 7 g


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

Recipe by Wellness Mama® at