Hearty Roasted Vegetable Salad
Want to spruce up your ordinary salad, or transform it into a heartier, more satisfying meal? Try this Hearty Roasted Vegetable Salad, packed with a variety of warm, nutritious veggies and delicious flavors. Broccoli, zucchini, mushrooms, and potatoes are the perfect warm salad ingredients if you’re looking for a nourishing & wholesome recipe that packs a savory flavor in every bite!
WARNING: Extremely delicious and highly addictive! This salad has become a very frequent lunch and dinner of mine – I make this recipe at least 1-3 times per week! How could I resist? Not only is this salad savory and delectable, but it’s packed full of essential vitamins and minerals from the vast assortment of greens and veggies.
Customize Your Salad
This recipe is completely customizable from the dressing to the veggies – feel free to switch it up any way you’d like.
Other veggies that would taste great include:
Sweet potato
Cauliflower
Brussel sprouts
Carrots
Asparagus
Pair this delicious salad with dairy-free ranch, Caesar, Italian, herb vinaigrette, or tahini dressing.
Meal prep
Want to make the most out of this recipe? Try meal-prepping for the next few days by doubling or tripling the ingredients, and storing the potatoes and other vegetables in air-tight containers in the refrigerator.
When you’re ready to make your salad, reheat the veggies in the oven or microwave and place over your salad base. Simply add croutons, dressing, and other toppings and there you have it – a delicious, healthy & stress-free lunch or dinner.
*Use refrigerated veggies within 3-4 days of storing to ensure freshness.
Hearty Roasted Vegetable Salad
Recipe Author: Nicole Riggs
Warm nutritious veggies, like broccoli, zucchini, mushrooms, and potatoes radiate delicious flavors, making them the perfect warm salad ingredients. This nourishing & wholesome recipe packs a savory, diverse taste in every bite!
Equipment:
Oven
Ingredients:
Salad base
4 c spring lettuce mix or greens of choice
Roasted vegetables
1 russet potato
1/2 c broccolini florets
1/2 c mushrooms sliced
1/2 c zucchini diced
Add-ons
cucumbers sliced
croutons
1/4 c Italian vinaigrette or dressing of choice
vegan cheese shreds optional
Seasonings
salt
pepper
garlic salt or fresh garlic
Instructions:
Preheat oven to 400 degrees.
Rinse and wash all of your vegetables before use. Place on cutting board.
Slice mushrooms and cucumbers. Break broccolini into florets. Dice russet potatoes* and zucchini into chunks.
Place diced potatoes on a baking sheet and drizzle with olive oil and seasonings. Toss to evenly coat. Place in oven for 30-40 minutes, or until tender. Halfway through the baking process, add the other vegetables to the other side of the baking sheet. Drizzle them with olive oil and seasonings and place back in the oven until all of the veggies are tender.
Place your lettuce on a plate and top with croutons and sliced cucumbers. Then, add the roasted vegetables. Drizzle with vinaigrette, or dressing of choice, and mix together. Enjoy immediately!
Notes
*try soaking your potatoes in water for at least 30 mins before baking for extra crispiness
