When it comes to healthy eating, salads often get a bad reputation for being boring or bland. But not this one! The Roasted Veg Salad with Balsamic Dressing is a vibrant, flavor-packed dish that’s as hearty as it is nutritious. Featuring colorful roasted vegetables, crisp greens, and a tangy homemade balsamic vinaigrette, this recipe turns a simple salad into a satisfying meal.
Perfect for weeknight dinners, meal prep, or holiday sides, this 7-step roasted vegetable salad is the ideal blend of warm comfort and fresh crunch. Whether you’re a vegetarian, health-conscious foodie, or just someone looking to add more veggies to your plate, this dish delivers all the goodness you crave — and then some.
Let’s dive into how to make this wholesome American-style salad that’s big on taste and easy on effort.
Step 1: Gather Your Ingredients
A great salad starts with great ingredients. Choose fresh, seasonal vegetables for the best flavor and color.
For the Roasted Vegetables:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or Italian seasoning
For the Salad Base:
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup crumbled feta cheese or goat cheese
- ¼ cup toasted nuts (walnuts, pecans, or almonds)
- ½ avocado, sliced (optional for creaminess)
For the Balsamic Dressing:
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Pro Tip: Want a deeper flavor? Add a touch of minced garlic or a splash of lemon juice to your dressing for extra brightness.
Step 2: Prep and Season the Vegetables
The beauty of a roasted veg salad lies in the caramelized edges and smoky aroma that come from perfectly roasted vegetables.
- Preheat your oven to 425°F (220°C).
- Wash and chop all your vegetables into bite-sized pieces. Try to keep them similar in size to ensure even cooking.
- In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, garlic powder, and thyme.
Make sure each piece is lightly coated with oil and seasoning — this helps them roast evenly and develop that signature golden-brown finish.
Optional Add-In: For a touch of spice, sprinkle a pinch of crushed red pepper flakes or smoked paprika.
Step 3: Roast the Vegetables to Perfection
Now it’s time for the oven to work its magic!
- Spread the seasoned vegetables on a baking sheet lined with parchment paper. Avoid overcrowding — space allows them to roast instead of steam.
- Roast for 20–25 minutes, stirring halfway through.
- Keep an eye on them during the last few minutes — you want a nice char on the edges without burning.
The result? Soft, caramelized veggies with crispy edges that are bursting with flavor.
Pro Tip: If you love extra crispiness, broil the veggies for 2–3 minutes at the end.
Step 4: Prepare the Balsamic Dressing
While your vegetables are roasting, it’s the perfect time to whip up your balsamic dressing — the heart of this dish.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper.
- Taste and adjust — add more honey for sweetness or more vinegar for tang.
- Set aside or refrigerate until ready to use.
Chef’s Secret: For a restaurant-style emulsified dressing, shake the ingredients in a sealed mason jar instead of whisking. It blends beautifully and stores easily for future salads.
Step 5: Assemble the Salad
Once your roasted veggies are slightly cooled, it’s time to bring everything together.
- In a large salad bowl, add your base greens — spinach, arugula, or a spring mix.
- Layer the warm roasted vegetables on top. The slight heat from the veggies will gently wilt the greens, enhancing texture and flavor.
- Sprinkle on crumbled feta cheese, toasted nuts, and sliced avocado (if using).
The combination of warm vegetables and cool greens creates a mouthwatering contrast that feels both hearty and refreshing.
Presentation Tip: For a rustic look, serve the salad on a large platter so the colorful roasted vegetables take center stage.
Step 6: Drizzle with Balsamic Dressing
Now comes the finishing touch — the balsamic dressing that ties it all together.
- Drizzle your prepared dressing over the salad just before serving.
- Gently toss until everything is evenly coated, making sure not to crush the delicate greens.
- Taste one last time — you can always add an extra pinch of salt, a grind of black pepper, or even a squeeze of lemon for brightness.
The tangy-sweet balsamic vinaigrette complements the earthy, roasted vegetables perfectly, creating a balanced flavor that’s satisfying and light.
Step 7: Serve and Enjoy
Your Roasted Veg Salad with Balsamic Dressing is now ready to serve! This salad is delicious warm, at room temperature, or even chilled the next day.
Serving Suggestions:
- As a Main Course: Top with grilled chicken, baked tofu, or quinoa for added protein.
- As a Side Dish: Pair it with pasta, pizza, or roasted turkey for a hearty dinner.
- For Meal Prep: Store components separately and toss together when ready to eat for a fresh, crisp salad every time.
Storage Tip: Keep leftover salad in an airtight container for up to 3 days. Store dressing separately to prevent sogginess.
Why You’ll Love This Roasted Veg Salad
This isn’t your average salad — it’s a symphony of textures and flavors that will have you coming back for seconds. Here’s why it deserves a spot in your weekly meal rotation:
- Packed with Nutrition: Loaded with fiber, vitamins, and antioxidants from colorful veggies.
- Versatile and Customizable: Swap in your favorite vegetables — sweet potatoes, asparagus, or cauliflower all work beautifully.
- Perfect Year-Round: Enjoy warm in winter or chilled in summer.
- Meal-Prep Friendly: Easy to make ahead for lunches or quick dinners.
- Bursting with Flavor: The roasted vegetables’ caramelization pairs perfectly with the tangy balsamic dressing.
Flavor Variations to Try
Once you’ve mastered this basic version, get creative with new combinations:
- Mediterranean Style: Add kalamata olives, cherry tomatoes, and a sprinkle of oregano.
- Autumn Harvest Salad: Include roasted sweet potatoes, cranberries, and pumpkin seeds.
- Southwest Twist: Add roasted corn, black beans, and a lime-cilantro vinaigrette.
- Protein Power Bowl: Toss in grilled chicken, shrimp, or tempeh for a filling meal.
- Vegan Delight: Skip the cheese and add roasted chickpeas for crunch and plant-based protein.
Each variation offers a fresh way to enjoy this roasted veggie favorite — you’ll never get bored!
Health Benefits of Roasted Vegetables and Balsamic Dressing
This salad isn’t just delicious; it’s packed with wholesome nutrition that your body will love.
- Colorful Veggies = Nutrient Powerhouses: Roasted peppers and broccoli offer vitamins A, C, and K, while zucchini and onions add fiber and antioxidants.
- Olive Oil and Nuts: Provide heart-healthy fats that support overall wellness.
- Balsamic Vinegar: A natural source of acetic acid, which can help stabilize blood sugar levels.
- Greens like Spinach or Arugula: Deliver iron, calcium, and essential phytonutrients for a vibrant metabolism.
Together, these ingredients make this salad a true superfood meal that nourishes your body and satisfies your taste buds.
Pro Tips for Salad Success
- Use Fresh Ingredients: The fresher your produce, the more vibrant your salad will taste.
- Don’t Overdress: Add dressing gradually — too much can overpower the roasted flavors.
- Balance the Textures: Include both soft and crunchy elements for the perfect bite.
- Season Each Layer: Lightly salt your veggies before roasting and taste as you go.
- Serve Warm: A slightly warm salad enhances aroma and makes it more comforting.
Final Thoughts: A Salad Worth Craving
If you’ve ever thought salads were dull, this Roasted Veg Salad with Balsamic Dressing will change your mind. It’s colorful, nourishing, and bursting with flavor — the kind of dish that makes healthy eating exciting again.
From the tender roasted vegetables to the tangy-sweet balsamic drizzle, every bite is balanced and deeply satisfying. Whether you serve it as a main course, a side dish for your Thanksgiving table, or a weekday meal prep option, it’s a recipe that’s guaranteed to impress.
So, preheat your oven, chop those veggies, and get ready to fall in love with your new favorite salad — warm, wholesome, and wonderfully American.