I’m constantly on the lookout for more ways to get the all-important vegetables in our diet. Don’t get me wrong, I love a salad, but in the fall/winter a warm and savory way to enjoy veggies is especially nice. This roasted vegetable salad is quick to make and easy on the eyes.
I know how tough it can be to come up with healthy meals for a family, especially after a long day. Between avoiding grains and working on reversing my autoimmune condition it’s essential that we eat in most nights (although more and more companies are offering ready-made healthy meal options for those nights we can’t get dinner on the table).
This roasted veggie salad is one of those recipes that makes it feel like cooking fresh healthy food isn’t so hard. The entire recipe (including dressing) has only 14 ingredients and is ready in about 30 minutes. What’s more, this recipe is a great way to get picky eaters to eat more veggies because roasting brings out the natural sugars and gives them an amazing caramelized flavor. (The only time I’m okay with sugar is when it’s naturally occurring in veggies!)
How to Make Roasted Vegetable Salad
While it is super easy, here’s how to make it even easier …
I usually like to roast veggies on a baking stone for best results. It cooks evenly and I prefer it to using nonstick or aluminum cookie sheets. You can read more about my favorite (and safest) cookware and bakeware options here.
Not everyone has a baking stone, so feel free to use a stainless steel cookie sheet instead or even grill them.
While I love homemade dressing, I don’t like more work. Use a whisk to emulsify the ingredients or use a blender to make a larger batch to store in the refrigerator for the week.
A Note on Peppers
Unfortunately bell peppers are consistently on the Environmental Working Group’s Dirty Dozen list every year. I try to prioritize buying organic produce, but organic bell peppers especially can be hard to find (and pricey if they’re not out of the backyard garden).
One way to help this issue is to make a DIY fruit and vegetable wash to help remove pesticide residue. I even use it on any organic store-bought produce to be on the safe side.
Make It a Meal!
This roasted vegetable salad with balsamic dressing and savory goat cheese tastes great on its own. However, the following meat dishes help make it a full meal without much fuss.
Healthy Chicken Fingers – This classic recipe is a hit with kids and adults alike and is another easy way to recreate “fast food” in a healthy way. These chicken fingers feature a grain-free breading (that in my opinion is tastier than the real thing)!
Slow Cooked Beef Brisket – This economical cut of meat has a reputation for being tough, but it really doesn’t have to be. I’ll cook a large roast that’s tender and slice it up to use for lunches and other meals throughout the week.
Roasted Vegetable Salad Recipe with Balsamic Vinaigrette
Roasted veggies paired with tangy goat cheese rest on field greens. Top it off with balsamic vinaigrette.