Roast Vegetable Salad
Elevate your salad game with this vibrant Roast Vegetable Salad, a healthy and satisfying dish that’s bursting with flavor and nutrition. Featuring a stunning medley of tender, oven-roasted vegetables—think caramelized red bell peppers, zucchini, and sweet roasted carrots—tossed with fresh mixed greens, tangy balsamic vinaigrette, and a sprinkle of creamy crumbled feta cheese, this recipe is a showstopper. Juicy cherry tomatoes and fragrant fresh basil leaves add a refreshing touch, while a hint of charring from the roasting process brings out the natural sweetness of the veggies. Perfect as a hearty vegetarian main or a colorful side dish, this easy-to-make salad is guaranteed to impress your table. Ready in under an hour, it’s a delicious way to use up seasonal produce while keeping things light and wholesome. Ideal for weeknight dinners, meal prep, or entertaining, it’s a go-to recipe for anyone looking to enjoy the irresistible flavors of roasted vegetables in a fresh and zesty way!
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Recipe Information
Ingredients
- 2 medium red bell peppers
- 2 medium zucchini
- 1 large red onion
- 1 pint cherry tomatoes
- 3 medium carrots
- 0.25 cup extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups mixed salad greens
- 0.25 cup balsamic vinaigrette
- 0.5 cup crumbled feta cheese
- 0.25 cup fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C).
Wash and dry all vegetables thoroughly.
Cut the red bell peppers into thick strips, slice the zucchini into half-moons, and cut the red onion into wedges. Slice the carrots diagonally into pieces roughly the same size as the zucchini slices.
Place bell peppers, zucchini, onion, and carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat the vegetables evenly.
Spread the vegetables out into a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred around the edges.
While the other vegetables are roasting, cut the cherry tomatoes in half. Add the tomatoes to the baking sheet during the last 10 minutes of roasting.
Remove the roasted vegetables from the oven and let cool slightly on the baking sheet.
In a large salad bowl, combine the mixed salad greens and roasted vegetables. Pour the balsamic vinaigrette over the salad and toss gently to combine.
Sprinkle the salad with crumbled feta cheese and garnish with fresh basil leaves.
Serve immediately as a main dish or side dish.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7862 mg | 342% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 68.4 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3328 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
