Hearty Roasted Vegetable Salad

Name: Hearty Roasted Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups Brussels sprouts, halved; 1 medium zucchini, diced; 1 bell pepper, chopped; 1 medium carrot, sliced; 1 medium red onion, diced; 4 cups mixed greens (such as arugula, spinach, or kale); 1 cup cherry tomatoes, halved; 1/4 cup olive oil; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; Salt and pepper to taste

Highlighted under: Seasonal Flavor Journey

I love making a Hearty Roasted Vegetable Salad, especially during the cooler months when roasted vegetables are at their best. Each bite combines the earthy flavors of seasonal veggies with a bright dressing that ties everything together. Whether I'm serving it as a main dish or a side, it always garners praise from friends and family. Plus, it's a fantastic way to use up any leftover vegetables you have on hand, making it both delicious and waste-conscious. It's a dish full of warmth and comfort that never disappoints.

Created by

Emma

Last updated on 2026-01-13T11:35:30.408Z

When preparing this Hearty Roasted Vegetable Salad, I found that the roasting process really brings out the natural sweetness of the veggies. Tossing them in simple olive oil, salt, and pepper is key to allowing their flavors to shine. I especially love including seasonal vegetables like squash and Brussels sprouts, which add a comforting depth to the dish.

A tip I discovered is to let the roasted vegetables cool slightly before mixing them into the salad. This prevents wilting the greens and keeps everything vibrant and fresh. Each serving feels like a hug in a bowl, especially paired with a light vinaigrette.

        What You'll Love About This Recipe
        Vivid colors that brighten up your table
Versatile enough to enjoy warm or cold
Packed with nutrients and full of flavor

      

Choosing Your Vegetables

The beauty of the Hearty Roasted Vegetable Salad lies in its adaptability, allowing you to choose seasonal vegetables that suit your taste or what you have on hand. For instance, if Brussels sprouts aren't available, consider substituting them with cauliflower or broccoli, which can also develop a lovely caramelization when roasted. The key is to select vegetables that have a similar roasting time to ensure everything cooks evenly.

When selecting your vegetables, look for freshness and vibrant colors, as they will enhance both the nutrition and visual appeal of your salad. For a delightful twist, add seasonal root vegetables like sweet potatoes or beets for a hint of sweetness and earthy flavors, which contrast nicely with the tangy dressing.

Elevating the Dressing

While the basic dressing of olive oil, balsamic vinegar, and Dijon mustard is delicious, you can elevate it further by adding herbs or spices. Fresh herbs, such as basil or parsley, will contribute a refreshing note, while a pinch of garlic powder or crushed red pepper can introduce an interesting kick. I often add a teaspoon of honey or maple syrup for a subtle sweetness that complements the roasted vegetables beautifully.

Always taste your dressing before adding it to the salad; it should balance acidity, sweetness, and seasoning. If you find it too tart, adjust with a bit more olive oil or a touch of sweetener; if it’s too oily, a splash of vinegar can bring it back into balance.

Storage and Serving Tips

This salad is incredibly versatile when it comes to storage. You can keep the roasted vegetables and salad base separately in airtight containers in the fridge for up to three days. This keeps the greens crisp and prevents them from becoming soggy. When ready to serve, combine them and add the dressing for a fresh experience. If you want to serve it warm, reheat the vegetables briefly in the oven at 350°F (175°C) for about 10 minutes.

As for serving, consider adding toppings to enhance texture and flavor. A sprinkle of toasted nuts or seeds, such as walnuts or pumpkin seeds, will add crunch, while crumbled feta or goat cheese can provide a creamy contrast. This flexibility allows you to create a hearty meal or a light side dish, depending on your needs.

Ingredients

Ingredients for Hearty Roasted Vegetable Salad

Vegetables

2 cups Brussels sprouts, halved
1 medium zucchini, diced
1 bell pepper, chopped
1 medium carrot, sliced
1 medium red onion, diced

Salad Base

4 cups mixed greens (such as arugula, spinach, or kale)
1 cup cherry tomatoes, halved

Dressing

1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste

Feel free to swap in any of your favorite vegetables!

Instructions

Instructions for Hearty Roasted Vegetable Salad

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the Brussels sprouts, zucchini, bell pepper, carrot, and red onion in a bowl with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and starting to caramelize.

Prepare the Salad Base

While the vegetables are roasting, prepare your salad base by combining mixed greens and cherry tomatoes in a large serving bowl.

Make the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad

Once the vegetables are roasted and slightly cooled, add them to the salad base. Drizzle the dressing over the salad and toss to combine. Serve immediately or chill for 15 minutes before serving for a refreshing option.

Enjoy your deliciously hearty salad!

Pro Tips

To enhance flavors, try adding nuts or seeds for crunch, or a sprinkle of feta cheese for creaminess.

Scaling the Recipe

One of the great aspects of the Hearty Roasted Vegetable Salad is its scalability. If you’re preparing for a larger gathering, simply increase the quantities of each ingredient proportionally. Ensure that you have enough baking sheets to roast the vegetables in a single layer; overcrowding can lead to steaming instead of roasting, resulting in less flavorful veggies.

When scaling, keep in mind that some ovens may have hot spots. Rotate the baking sheets halfway through roasting to promote even cooking. Adjust the roasting time slightly if you're using larger quantities, watching for when the vegetables are tender and nicely caramelized.

Flavor Variations

Feel free to experiment with flavor variations to keep the salad exciting! Swap out the balsamic vinegar for apple cider or red wine vinegar for a different tang or add a splash of citrus juice like lemon or orange for brightness. You can also change the mustard type; whole grain mustard adds a nice texture and a bit of crunch.

Additionally, consider roasting spices with your vegetables—cumin or smoked paprika can introduce a delightful depth. This method enhances the dish further by infusing the vegetables with aromatic flavors.

Troubleshooting Common Issues

If your roasted vegetables end up mushy, ensure you’re using high heat and spreading the vegetables evenly on a baking sheet without overcrowding. A single layer allows the heat to circulate effectively and promotes caramelization. If they’re not browning as expected, increase the oven temperature by 25°F (10°C) during the last few minutes of cooking.

For the dressing, if it separates after being stored, simply whisk or shake it again before use. If it’s too thick, whisk in a little warm water or extra vinegar to reach your desired consistency. A well-seasoned dressing should enhance the natural sweetness of the vegetables rather than overpower them.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but the texture may be different. Ensure they are thawed and drained before roasting.

→ What other vegetables work well in this salad?

You can add vegetables like sweet potatoes, beets, or even asparagus for variation and flavor.

→ How long can I store the leftovers?

The salad can be stored in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve.

→ Is this salad gluten-free?

Yes, all the ingredients in this salad are naturally gluten-free.