Name: Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 4 cups mixed greens; 1/4 cup crumbled feta cheese (optional); 2 tablespoons balsamic glaze or vinaigrette

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Table of Contents: Roasted Vegetable Salad

Roasted Vegetable Salad

Tired of the same old side dishes? Craving something comforting, colorful, and bursting with flavor—without the fuss? This Roasted Vegetable Salad is your answer. Packed with caramelized Brussels sprouts, sweet potatoes, carrots, beets, and red onions, all tossed with tender kale and crumbled goat cheese, this Warm Vegetable Salad is more than a side dish—it’s a celebration of seasonal produce. Whether it’s a cozy fall dinner, a festive holiday spread, or a Healthy Roasted Salad for your weeknight rotation, this dish delivers rich texture, vibrant color, and deep, satisfying flavor. And with a drizzle of creamy maple dressing? Irresistible.

Introduction: Roasted Vegetable Salad

There’s something magical about roasting vegetables. The heat transforms simple produce into tender, caramelized wonders, unlocking natural sugars and earthy depths you just don’t get from steaming or sautéing. This Roasted Vegetable Salad embraces that magic. It’s a warm, hearty dish that feels indulgent but is actually packed with fiber, vitamins, and healthy fats—perfect for those who want comfort food with conscience. The combination of sweet roasted root vegetables, peppery kale, toasted nuts, and creamy goat cheese creates a symphony of textures and tastes that keep everyone coming back for seconds.

What makes this recipe special is its versatility. Serve it warm and fresh from the oven for an impressive dinner party centerpiece, or chill it briefly for a cold Roasted Veggie Salad perfect for meal prep. It’s gluten-free, naturally flavorful, and easily customizable based on what’s in season or in your crisper drawer. Whether you’re feeding a crowd, packing a picnic, or just treating yourself on a rainy Tuesday, this Healthy Roasted Salad is a true weeknight hero—filling, nutritious, and deeply delicious.

Alternate Names & Variations

You might know this dish under other names, depending on your region or seasonal twist. Search for terms like:
– Warm Roasted Veggie Salad
– Fall Vegetable Salad with Dressing
– Autumn Harvest Salad with Nuts & Cheese
– Healthy Roasted Salad with Maple Vinaigrette

Many people also adapt the recipe for lighter versions (swap goat cheese for feta or skip cheese entirely), add dried fruit like cranberries, or toss in quinoa for a hearty grain bowl. The Creamy Maple Dressing makes it a standout, turning a simple oven-roasted salad into a restaurant-quality experience at home.

Ingredients: Roasted Vegetable Salad

Here’s what you’ll need for this flavor-packed, nutrient-dense Roasted Veggie Salad:

– ½ pound Brussels sprouts, trimmed and halved (quartered if large)
– 1 large carrot, peeled, quartered lengthwise, and cut into 2-inch pieces

– ½ pound sweet potatoes, peeled and cut into 1-inch cubes
– 1 medium red onion, cut into ¾-inch-thick wedges
– 1 large beet, trimmed, peeled, and cut into 1-inch pieces (about ½ pound)

– 3 Tbsp extra-virgin olive oil
– 1 tsp kosher salt (divided: ½ tsp for vegetables, ½ tsp later)
– 2 bunches Italian kale, tough stems discarded, leaves roughly chopped
– ⅓ cup salted, roasted pumpkin seeds (pepitas)
– ⅓ cup chopped toasted hazelnuts
– 4 oz goat cheese, crumbled

Creamy Maple Dressing:

– ¼ cup mayonnaise (preferably avocado oil-based)
– ¼ cup extra-virgin olive oil
– ¼ cup pure maple syrup (not pancake syrup)

– 1 Tbsp stone-ground mustard
– 1 Tbsp apple cider vinegar
– 1 tsp sea salt
– ¼ tsp freshly cracked black pepper

Pro Tip: Use fresh herbs like parsley or dill if available—add a few tablespoons at the end for brightness!

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper. This prevents sticking and makes cleanup easier.

2. Prep the vegetables: Halve and quarter the Brussels sprouts, peel and cube sweet potatoes, chop carrots, slice onion into wedges, and dice the beet. Keep beets on their own tray (or use a heat-safe silicone liner) to avoid staining other veggies.

3. Divide and toss: On one sheet, combine Brussels sprouts, sweet potatoes, and carrots. On the second, add red onion and beet (keep separate to avoid color bleed). Drizzle both sheets evenly with 3 Tbsp olive oil and sprinkle ½ tsp kosher salt over all. Toss well until fully coated.

4. Roast for 30–35 minutes, stirring once halfway, until vegetables are tender and golden-brown with crisp edges. Beets may take slightly longer—test with a fork.

5. While veggies roast, massage the kale: Place chopped kale in a large bowl. Sprinkle with ½ tsp sea salt and a splash of olive oil. Use clean hands to massage for 2–3 minutes until kale softens and darkens. This step removes bitterness and improves texture.

6. Prepare the Creamy Maple Dressing: In a small jar or bowl, whisk together mayonnaise, olive oil, maple syrup, mustard, vinegar, salt, and pepper until emulsified and smooth. Taste and adjust sweetness or tang.

7. Combine salad: Once vegetables are just out of the oven (still warm is best), add them to the kale. Toss gently to wilt the leaves without overcooking.

8. Add toppings: Sprinkle pumpkin seeds, toasted hazelnuts, and crumbled goat cheese over the top. Drizzle with dressing just before serving.

9. Serve warm or cool to room temperature—both are excellent! For chilled Warm Vegetable Salad, refrigerate 15–20 minutes.

Chef Tip: Toast hazelnuts in a dry skillet over medium heat for 5 minutes until fragrant—this unlocks their nutty richness.

Recipe Card Block (Quick Reference)

This recipe takes approximately 20 minutes to prepare, with 35 minutes of active roasting, making the total time 55 minutes. It yields 4 generous main-dish servings or 6–8 side portions. Each serving contains roughly 480 calories, with a balanced combo of healthy fats (18g monounsaturated), fiber (8g), protein (14g), and natural sugars (16g) from real maple and root vegetables. It’s a satisfying, nutrient-rich meal that fits perfectly into a healthy roasted salad lifestyle.

Why This Recipe Works & Expert Tips

This Roasted Veggie Salad is the definition of easy comfort food for family dinners—simple ingredients, big payoff. The secret lies in three things: high-heat roasting, which caramelizes natural sugars; proper massaging of kale, which transforms fibrous leaves into silken greens; and the Creamy Maple Dressing, which ties sweet, tangy, and creamy notes into one unforgettable bite.

What sets it apart? Texture. You’ve got crisp roasted edges, tender interiors, crunch from nuts, creaminess from goat cheese, and juiciness from the beets. Plus, using seasonal produce like sweet potatoes and Brussels sprouts ensures peak flavor and affordability. This isn’t just a salad—it’s a whole eating experience. It’s perfect for the holidays, a Thanksgiving vegetarian option, or a Warm Vegetable Salad for Sunday supper.

For best results, don’t skip the massaging step—it’s essential. And if you’re short on time, prep everything the night before and roast veggies while you shower!

Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. The kale will absorb some dressing, so shake or toss before serving. For best texture, rewarm in a skillet or oven at 325°F for 5–7 minutes—this revives crispness without making the kale soggy.

Important note: Do not freeze assembled salad—kale, goat cheese, and mayo-based dressings don’t thaw well. However, you can freeze the roasted vegetables only (cooled and sealed tightly) for up to 3 months. Thaw overnight in the fridge and assemble fresh when ready.

This Healthy Roasted Salad reheats beautifully and is ideal for meal prep. Just keep the dressing, nuts, and cheese separate until service to maintain crunch and creaminess.

People Also Ask: Roasted Vegetable Salad

What are the best vegetables for a roasted salad?

The best vegetables for a roasted veggie salad are those that hold their shape, develop sweetness, and offer layered textures. Sweet potatoes, Brussels sprouts, carrots, beets, red onion, broccoli, and parsnips are top choices. Cruciferous and root vegetables caramelize beautifully at high heat, enhancing their natural sugars. For lighter options, add radishes or bell peppers. The key is balancing earthy (beets), sweet (carrots), and peppery (kale) flavors. These picks make any warm vegetable salad satisfying, colorful, and rich in fiber and antioxidants throughout the fall and winter months.

How do you roast vegetables for a salad?

To roast vegetables for a salad, start by cutting them uniformly (1-inch chunks or wedges) to ensure even cooking. Toss with high-quality extra-virgin olive oil and kosher salt, then spread in a single layer on parchment-lined baking sheets—avoid overcrowding. Roast at 400°F (200°C) for 30–40 minutes, stirring halfway, until edges caramelize and interior is tender. Let cool slightly before combining with greens, nuts, and cheese. This method ensures crisp edges, juicy centers, and deep flavor, turning simple produce into the heart of a healthy roasted salad.

What dressing goes well with roasted vegetable salad?

A slightly sweet, tangy dressing complements the natural sweetness of roasted veggies. This Creamy Maple Dressing—made with mayo, olive oil, pure maple syrup, apple cider vinegar, and stone-ground mustard—is ideal. Its richness balances earthy beets and sharp kale, while the maple highlights caramelized notes. Alternatives include balsamic vinaigrette, lemon-tahini, or herb-heavy yogurt dressings. Avoid overly bitter or acidic dressings that clash with roasted flavors. For a lighter touch, thin the dressing with lemon juice. This synergy is why this combo shines in any warm vegetable salad or holiday table spread.

Can roasted vegetable salad be served warm or cold?

Absolutely! A roasted veggie salad is delicious served both ways, giving it remarkable flexibility. Serve it warm (right from the pan after roasting) for cozy dinners or holiday feasts—the heat gently wilts the kale and brings out the dressing’s aroma. Chill it for 10–20 minutes for a refreshing cold roasted salad—perfect for picnics, lunchboxes, or summer dinners. Just remember: if chilling, add nuts and cheese before serving to keep them crunchy and creamy. Either way, this healthy roasted salad delivers big flavor, satisfying texture, and visual appeal all year round.

Conclusion: Roasted Vegetable Salad

If you’ve ever looked at your dinner plate and thought, “I want something hearty, healthy, and full of color,” then this Roasted Vegetable Salad is your dream come true. It’s more than a recipe—it’s a reminder that good food can also be deeply nourishing. The golden sweet potatoes, ruby-colored beets, crisp kale, and crunchy nuts come together under that luscious Creamy Maple Dressing to create a dish that’s as beautiful as it is delicious.

Whether you’re hosting a dinner party, meal prepping for the week, or just treating yourself after a long day, this Warm Vegetable Salad delivers. We’d love to hear how yours turns out! Snap a photo, tag us, and tell us what tweaks you made—did you add pomegranate seeds? Try it with grilled chicken? The possibilities are endless. Happy roasting!