Roasted Vegetable Salad (Printable version)

Tender roasted vegetables served warm over mixed greens with a tangy balsamic dressing.

# Needed ingredients:

→ Vegetables

01 - 1 medium zucchini, cut into ½-inch slices
02 - 1 red bell pepper, seeded and cut into 1-inch pieces
03 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, cut into 1-inch cubes
06 - 8 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs (thyme, oregano, basil blend)
09 - Salt and freshly ground black pepper, to taste

→ Greens

10 - 5 oz mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

11 - 3 tbsp extra virgin olive oil
12 - 2 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ tsp honey or maple syrup
16 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

17 - 2 tbsp toasted pine nuts or chopped walnuts
18 - Shaved Parmesan or crumbled feta cheese (omit for vegan)

# How to make it:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes. Add 2 tablespoons olive oil, dried Italian herbs, salt, and pepper; toss until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - While vegetables roast, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Place mixed salad greens evenly on a large platter or individual serving plates.
06 - Top the greens with warm or room-temperature roasted vegetables.
07 - Drizzle the balsamic dressing over the vegetables. Add pine nuts and cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Roasted vegetables taste like comfort food, but this salad somehow feels light and fresh at the same time.
  • You can serve it warm straight from the oven or let it cool to room temperature, making it perfect for whenever hunger strikes.
  • It's one of those dishes that looks far more impressive than the minimal effort it takes to pull together.
02 -
  • Don't overcrowd the baking sheet or vegetables steam instead of roast, so spread them in a true single layer even if you need two pans.
  • The garlic in the dressing must be finely minced or it'll taste sharp and raw, so take an extra minute with your knife.
03 -
  • Make the dressing a few hours ahead and let it sit so the garlic flavors mellow slightly and the flavors marry together beautifully.
  • If you're bringing this somewhere, pack the greens and roasted vegetables separately from the dressing and add everything right before eating to prevent soggy sadness.
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