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Roasted Veggie Salad Recipe
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Roasted Vegetable Salad Recipe with Balsamic Vinaigrette

Katie WellsFeb 20, 2018Updated: Jul 30, 2019
Reading Time: 4 min

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Wellness Mama » Blog » Recipes » Roasted Vegetable Salad Recipe with Balsamic Vinaigrette
Table of Contents[Hide][Show]
  • Fast Food, Redefined
  • How to Make Roasted Vegetable Salad+−
    • Safe Cookware
    • Homemade Vinaigrette
    • A Note on Peppers
  • Make It a Meal!
  • Roasted Vegetable Salad Recipe with Balsamic Vinaigrette

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!)

Green ebook cover with spices, bears, and veggies on a table

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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 Veggie Salad Recipe

Roasted Vegetable Salad Recipe with Balsamic Vinaigrette

Katie Wells
Roasted veggies paired with tangy goat cheese rest on field greens. Top it off with balsamic vinaigrette.
2.63 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Servings 6
Calories 420 kcal

Ingredients
  

Salad

  • 6 bell peppers (red, orange, and green, sliced)
  • 2 zucchinis (sliced)
  • 1 large red onion (sliced)
  • ¼ cup olive oil
  • 8 cups field greens (or baby spinach)
  • 1 cup goat cheese (crumbled)
  • salt
  • black pepper

For the Vinaigrette

  • ½ cup balsamic vinegar
  • 4 tsp orange juice
  • 1 tsp  oregano
  • Himalayan salt (or Celtic sea salt)
  • 1¼ cup olive oil

Instructions
 

  • 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
  • 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.
  • Place the veggies on the baking stone or baking sheet and place in preheated oven for 20-25 minutes until browned and soft.
  • While the veggies are roasting, make the vinaigrette by combining the orange juice, balsamic vinegar, oregano, salt, and pepper in a medium-sized bowl.
  • 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.
  • 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.

Nutrition

Serving: 1large saladCalories: 420kcalCarbohydrates: 23.9gProtein: 7gFat: 36gSaturated Fat: 6gCholesterol: 9mgSodium: 654mgFiber: 8.2gSugar: 11.7g
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What’s your favorite type of vegetable salad? Share below!

Category: Recipes, Salad Recipes, Side Dish Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (1 Comments)

  1. Tina

    February 20, 2018 at 1:40 PM

    What a great idea! Can’t wait to try it.

    Reply

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