Roasted Vegetable Salad with Garlic and Rosemary
Elevate your salad game with this Roasted Vegetable Salad with Garlic and Rosemary, a vibrant medley of oven-roasted carrots, zucchini, bell peppers, red onion, and juicy cherry tomatoes, all infused with the rich flavors of garlic and fresh rosemary. The roasting process caramelizes the vegetables, bringing out their natural sweetness, while a zesty homemade dressing of lemon juice, honey, and Dijon mustard ties it all together. Served over a bed of crisp baby spinach, this hearty and healthy dish is perfect as a light main or a flavorful side. Ready in under an hour, this recipe is a delicious and nutritious option for weekday dinners or your next gathering. With seasonal veggies, aromatic herbs, and a bright vinaigrette, this salad is as wholesome as it is irresistible!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 2 Red bell pepper
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 4 Garlic cloves
- 2 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Baby spinach
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the carrots into thin sticks. Slice the zucchini and red bell peppers into bite-sized chunks. Peel and slice the red onion into wedges.
In a large mixing bowl, combine the carrots, zucchini, red bell peppers, red onion, cherry tomatoes, and peeled garlic cloves.
Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with salt and black pepper. Toss well to ensure the vegetables are evenly coated.
Strip the leaves off the rosemary sprigs and chop them finely. Sprinkle the chopped rosemary over the vegetables and toss again.
Spread the vegetables evenly on a large baking sheet lined with parchment paper. Ensure they are in one layer for even roasting.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together lemon juice, honey, Dijon mustard, and the remaining 1 tablespoon of olive oil until smooth.
Once the vegetables are finished roasting, let them cool slightly for 5-10 minutes.
In a large salad bowl, add the baby spinach as the base. Layer the roasted vegetables on top.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately while the vegetables are slightly warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6462 mg | 281% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 63.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2839 mg | 60% | |
*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.
