This roasted vegetable salad topped with sweet and tangy lemon herb vinaigrette recipe is the best. You are in for a crisp, tender, and juicy taste sensation.
The roasted vegetable salad makes a sexy, colorful plate of antioxidants, vitamins, and probiotics. Yup! It’s highly nutritious. The bursts of colors, rich aroma, and delicious taste make it perfect for any occasion, especially family dinners.
The roasted vegetable salad is a wholesome, easy-to-make dish and the best part is that you can customize it with your favorite vegetables and spices. No doubt, it is undoubtedly one of the most creative salads you can ever make, even if you are not great at making salads.
You only need a few ingredients, 30-minutes of sizzling, and it’s ready to serve with your favorite soup, protein … or you can just drizzle some lemon herb vinaigrette on it. If you or your kids have a hard time eating vegetables, this is a must-try recipe because roasting the vegetables makes them tender, crunchy, and juicy. Yum! Plus, this roasted vegetable salad recipe is 100% vegan, but you can switch things up with some minced meat or sliced hard-boiled eggs.
What are the best vegetables to roast?
Honestly, they’re all so yummy it’s hard to narrow it down! Roasting enhances the vegetables’ natural sweetness and flavors. Any vegetable can be roast; just keep in mind the roasting time will vary. Root vegetables like carrots, sweet potatoes, parsnips, and beets take longer roasted and soft. I recommend cutting them into small bits to reduce the surface area for cooking.
Tips for roasting vegetables?
Here are 3 tips to get perfectly roasted vegetables, crisp and tender in the middle. Let’s go:
- You should let your oven preheat to 400 or 450 degrees. This is a suitable temperature for cooking and browning your vegetables nicely. You don’t want them to take longer to cook and get dark or soggy as a result.
- Give your vegetables space! Spacing out your vegetables allows for hot air to surround each piece and cook evenly. If you are cooking a large amount, I suggest cooking in batches.
- Cut your vegetables evenly in size; if you use vegetables that take longer to cook, cut them into smaller pieces (or roast them separately). You want your vegetables to roast at the same rate.
Can you make it ahead of time?
Yes! Allow your vegetable salad to cool, place it into a storage container, and refrigerate. When you’re ready to serve, reheat the vegetable salad for 15-20 minutes at 400 degrees F. If you decide to reheat in the microwave, note that the vegetables will lose it’s crisp and become softer. Serving cold is also an option.
What to serve with roasted vegetables?
Roasted vegetables can stand alone or be paired with pasta, potatoes, or quinoa. It even goes well grilled or baked seafood, poultry, meats, or sausages.
Are roasted vegetables healthy?
Most definitely, studies have shown that roasting breaks down tough outer layers and cellular structure of many vegetables, making it easier for your body to absorb their nutrients. However, just as with any form of cooking, specific vitamins (like Vitamin C and B vitamins) are likely to diminish. So we have a case of you win some, you lose some…
More Vibrant Vinaigrette Recipes
- Detox Glow Bowl with Clementine Miso Vinaigrette
- Homemade Avocado Vinaigrette
- Creamy Green Vinaigrette
- Jalapeno & Prosecco Vinaigrette
Roasted Harvest Salad
- 1 small butternut squash peeled & cubed
- 1 sliced onion
- 13 cut asparagus stalks
- 1 yellow bell pepper halved & pitted
- 2 cups parsley chopped (arugula or spinach)
- 2 tablespoons olive oil divided
- ⅓ cup parmesan shaved
Lemon Herb Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lemon zest finely grated
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic minced
- ½ teaspoon Italian seasoning
- salt & pepper to taste
- Roasted Harvest Salad
- Pre-heat oven 450 degrees. Place the butternut squash and bell pepper on a large baking sheet. Add olive oil, salt and pepper and toss. Roast the squash and bell peppers 30 minutes, turning once after 15 minutes.
- Place onions and asparagus on a separate baking sheet. Add olive oil, salt and pepper and toss. Add second baking sheet to the oven at the 15-minute mark.
- Roast all vegetables until tender. Remove from the oven and cool to room temperature. If you want to remove the skin from the bell pepper, once removed from the oven, immediately cover it tightly with aluminum foil and set aside until it is cooled. Then remove the peels and chop.
- Lemon Herb Vinaigrette
- In a bowl, whisk together the lemon juice, lemon zest, honey, dijon mustard, worcestershire sauce, garlic, Italian seasoning and salt and pepper, to taste. Slowly, whisk in the olive oil until emulsified.
*Nutrition information is a rough estimate.
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