Hearty Roasted Vegetable Salad

Name: Hearty Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sweet potatoes, diced; 1 cup bell peppers, chopped; 1 cup zucchini, sliced; 1 cup cherry tomatoes, halved; 1 cup red onion, sliced; 4 cups mixed greens; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Cozy Hearth Meals | Soul-Warming

I love making this Hearty Roasted Vegetable Salad, especially during the cooler months when root vegetables are in season. The vibrant colors and robust flavors make it an enjoyable dish to assemble. I find that roasting the vegetables brings out their natural sweetness, enhancing the overall taste. Tossing them with a zesty dressing elevates this salad into a satisfying meal. It’s perfect as a side dish or a main course, and I often find myself going back for seconds because it’s just that delicious!

Created by

Marco

Last updated on 2026-01-13T11:37:30.874Z

I still remember the first time I experimented with roasting vegetables for a salad. I was pleasantly surprised by how the flavors melded together, creating a comforting experience. I used a mix of sweet potatoes, bell peppers, and zucchini, all roasted to golden perfection. This method not only intensifies the flavors but also gives the veggies a delightful texture that I adore.

Another tip I've learned is to let the vegetables cool slightly before tossing them with the dressing. This keeps the greens crisp and prevents them from wilting too soon, ensuring that every bite is a crunchy delight. Each time I make this salad, I feel like I discover something new about the beauty of roasted vegetables.

        Why You Will Love This Recipe
        A rainbow of roasted flavors and textures
Easy to customize with your favorite vegetables
Perfectly filling while still being light and healthy

      

The Importance of Roasting Vegetables

Roasting is a transformative cooking technique that enhances the natural sweetness of vegetables by caramelizing their sugars. In this Hearty Roasted Vegetable Salad, the high oven temperature of 425°F (220°C) is crucial. It creates a crispy exterior while allowing the inside to remain tender. Pay attention to the color; you want the vegetables to develop golden edges, which indicate a depth of flavor from the roasting process.

Using a single layer on your baking sheet is another key factor in achieving optimal roasting. Overcrowding the pan can lead to steaming instead of roasting, resulting in softer, less flavorful vegetables. For best results, consider using a rimmed baking sheet, which helps contain the mess and allows for easy tossing during cooking.

Dressing Matters

The dressing is what ties your salad together, so choosing the right balance of ingredients is vital. This recipe features balsamic vinegar, which adds both acidity and sweetness. If you find that it's too tart for your taste, adjusting the vinegar to olive oil ratio can create a creamier texture that coats the vegetables differently. I often add a teaspoon of honey or maple syrup for additional sweetness if desired.

For those avoiding oil, you can substitute the olive oil with a broth or a citrus juice like lemon or lime for a lighter dressing. Keep the garlic powder, though, as it provides a nice depth of flavor. Experimenting with different herbs, such as fresh basil or thyme, can also personalize the dressing to your liking.

Ingredients

For the Salad

2 cups sweet potatoes, diced
1 cup bell peppers, chopped
1 cup zucchini, sliced
1 cup cherry tomatoes, halved
1 cup red onion, sliced
4 cups mixed greens

For the Dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Steps

Roast the Vegetables

Preheat the oven to 425°F (220°C). On a large baking sheet, toss the sweet potatoes, bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes until golden and tender.

Add the cherry tomatoes for the last 5 minutes.

Prepare the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper until combined.

Assemble the Salad

In a large bowl, combine the mixed greens with the roasted vegetables. Drizzle the dressing over the top and gently toss to combine. Serve immediately.

Pro Tips

Feel free to mix and match vegetables based on the season and your preferences. Roasting times may vary depending on the size of your vegetable pieces, so keep an eye on them for the perfect doneness.

Make-Ahead Tips

This Roasted Vegetable Salad is a fantastic option for meal prep. You can roast the vegetables a day in advance, allowing their flavors to meld. Store them in an airtight container in the fridge. Just make sure to keep the dressing separate until you're ready to serve; this prevents the greens from wilting and keeps the dish vibrant.

In addition, the salad can be served warm or cold, making it versatile for various occasions. If you've prepped it ahead of time, a quick 5-10 minute reheat in the oven can freshen it up before serving, helping to regain that desirable roasted texture.

Serving Suggestions

This salad is hearty enough to serve as a main course, but it pairs beautifully with proteins. Grilled chicken, roasted chickpeas, or even crumbled feta cheese can be excellent additions for extra flavor and protein. Each option complements the sweet and savory notes from the roasted vegetables.

For an added crunch, consider topping the salad with toasted nuts or seeds just before serving. This will enhance the salad's texture and provide a satisfying contrast. A sprinkle of fresh herbs or a dash of chili flakes can also elevate the dish with an extra layer of flavor.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, but I recommend adding the dressing right before serving to keep the greens fresh.

→ What other vegetables can I use?

You can use carrots, broccoli, or any favorite seasonal vegetables that roast well.

→ Can I add protein to this salad?

Absolutely! Grilled chicken, chickpeas, or feta cheese would be great additions.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.