Roasted Vegetable Salad (Printable)

A hearty mix of roasted vegetables served warm on fresh salad greens with a balsamic dressing.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, seeded and chopped into 1-inch pieces
03 - 1 yellow bell pepper, seeded and chopped into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, diced into 1-inch cubes
06 - 8 oz cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon 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 tablespoons extra virgin olive oil
12 - 2 tablespoons balsamic vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ teaspoon honey or maple syrup
16 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

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

# How to Make It:

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

# Expert Advice:

01 -
  • The vegetables transform into something so tender and slightly caramelized that even people who say they don't like salads will ask for seconds.
  • It works warm, room temperature, or cold, so you can make it whenever and serve it however fits your day.
  • One baking sheet means minimal cleanup, and the whole thing comes together in under an hour.
02 -
  • Don't crowd the baking sheet; if vegetables are piled on top of each other, they'll steam instead of roast, and you'll lose that beautiful caramelization that makes this salad sing.
  • The dressing comes together faster if both your oil and vinegar are at room temperature, and whisking it right before you dress the salad keeps it bright and cohesive.
03 -
  • Whisk the dressing with a fork if you don't have a whisk; the goal is to break down the mustard so it holds the oil and vinegar together, and patience matters more than equipment.
  • Taste the roasted vegetables straight off the sheet pan before dressing them; sometimes they need an extra pinch of salt, and this is the moment to catch it.
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