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This Balsamic Roasted Vegetable Salad stands out for its vibrant medley of roasted veggies paired with a tangy, homemade balsamic vinaigrette.
It’s not only a feast for the taste buds but also a nutritional powerhouse. Loaded with fiber-rich vegetables like asparagus, bell pepper, and squash, this salad promotes healthy digestion and sustained energy.
The addition of feta cheese offers a boost of plant-based protein and calcium while keeping saturated fat relatively low.
Olive oil in both the roasting process and vinaigrette provides heart-healthy monounsaturated fats, supporting overall cardiovascular wellness.
Quick to prepare and requiring minimal ingredients, this salad is perfect for busy weekdays or meal prep, offering a satisfying yet light option that pairs well with many main dishes or stands on its own as a wholesome meal.
Must-Have Tools for Perfect Results:
Roasting Pan
Essential for evenly roasting vegetables at high temperatures, a quality roasting pan ensures caramelization and perfect tenderness. Its sturdy design also makes it versatile for roasting meats and baking casseroles.
Chef’s Knife
A sharp, reliable chef’s knife is crucial for cutting vegetables precisely and efficiently, reducing prep time and improving safety. A well-balanced knife enhances control for consistent slicing and dicing.
Mixing Bowl
A large mixing bowl allows for effortless tossing of vegetables with oil and seasonings, ensuring even coating. Beyond this recipe, it’s indispensable for salads, marinating, and mixing batters.
Measuring Cups and Spoons
Accurate measurements of oil, vinegar, and spices are key to balancing flavors in the vinaigrette. These tools guarantee consistency and help maintain recipe integrity.
Small Jar with Lid
Perfect for shaking and emulsifying the vinaigrette ingredients to create a smooth, well-blended dressing. It also serves as a handy storage container for homemade dressings and sauces.
20-Minutes Balsamic Roasted Vegetable Salad
Equipment
- 1 roasting pan
- 1 Chef’s knife
- 1 large mixing bowl
- Measuring cups and spoons
- 1 Small Jar with Lid
Ingredients
Salad:
- 5 oz baby spring mix
- 1 medium yellow squash sliced and halved or quartered
- 1 red bell pepper cut into 1-inch pieces
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- ½ red onion cut into 1-inch pieces
- 2 tbsp olive oil
- Sea salt to taste
- Fresh ground black pepper to taste
- 4 oz feta cheese
Balsamic Vinaigrette:
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 2 tsp minced red onion
- ½ tsp dried oregano
- 1 garlic clove minced
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp black pepper
Instructions
- Preparing the Fresh Vegetables: Begin by thoroughly washing all your vegetables under cold running water to remove any dirt or residues. Pat them dry gently with a clean kitchen towel or paper towels to ensure they roast properly without steaming. Next, take the yellow squash and slice it lengthwise into halves or quarters depending on size, creating evenly sized pieces to ensure uniform roasting. Cut the red bell pepper into roughly 1-inch chunks, discarding the seeds and white membranes for a sweeter taste. Trim the tough ends off the asparagus stalks and cut the spears into 2-inch segments. Peel the outer layer of the red onion and cut it into 1-inch chunks that will roast evenly alongside the other vegetables. By preparing the vegetables in similarly sized pieces, you guarantee consistent cooking and caramelization.
- Tossing Vegetables with Olive Oil and Seasonings: Place all the prepped vegetables — yellow squash, red bell pepper, asparagus, and red onion — into a large mixing bowl. Drizzle 2 tablespoons of high-quality olive oil over the vegetables. Using clean hands or a large spoon, toss the vegetables thoroughly to coat each piece evenly with olive oil. This coating not only helps with roasting but also enhances flavor and texture. Sprinkle sea salt and freshly ground black pepper over the veggies according to your taste preferences. Toss once more to distribute the seasoning uniformly. Proper seasoning at this stage is crucial to bring out the natural flavors of the vegetables during roasting.
- Roasting the Vegetables to Perfection: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature before the vegetables go in. Line your roasting pan with parchment paper or lightly grease it to prevent sticking. Spread the tossed vegetables in a single, even layer across the roasting pan to allow hot air circulation and even cooking. Avoid overcrowding the pan, as this can cause steaming rather than roasting. Place the pan on the middle rack of the oven.Roast the vegetables for approximately 15 minutes, turning them once halfway through cooking using a spatula or tongs to promote even browning. Watch closely toward the end to achieve a beautiful caramelized exterior while keeping the vegetables tender yet crisp inside.
- Preparing the Balsamic Vinaigrette Dressing: While the vegetables roast, prepare the homemade balsamic vinaigrette.In a small jar with a secure lid, combine 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 teaspoons of finely minced red onion, 1/2 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper.Seal the jar tightly and shake vigorously for about 30 seconds until the oil and vinegar emulsify into a smooth, well-blended dressing.This fresh vinaigrette adds brightness and a balanced acidity that perfectly complements the roasted vegetables and greens.
- Assembling the Salad Plates: Begin by dividing the 5-ounce bag of baby spring mix evenly between two large salad plates or bowls. The fresh, crisp greens form a refreshing base that contrasts beautifully with the warm roasted vegetables. Once the vegetables are done roasting and slightly cooled, spoon half of the vegetable mixture over each bed of greens. Crumble 2 ounces of feta cheese on top of the roasted vegetables for each serving. The feta provides a creamy, salty bite that enhances the salad’s complexity. Finally, generously drizzle the prepared balsamic vinaigrette over the assembled salads, ensuring each bite is flavorful and balanced.
- Final Touches and Serving Suggestions: For an extra layer of flavor, consider freshly grinding a bit more black pepper or sprinkling a pinch of flaky sea salt over the top just before serving. Serve the salad immediately to enjoy the contrast between the warm roasted vegetables and the cool greens. This dish pairs wonderfully with grilled chicken, fish, or can be enjoyed as a satisfying vegetarian main course. Leftovers can be stored in an airtight container in the refrigerator but are best consumed within 2 days for optimal freshness.
Notes
- Use fresh, firm vegetables for the best texture and flavor.
- Cut vegetables into uniform sizes to ensure even roasting.
- Roasting time may vary slightly depending on your oven and vegetable size—check for tender, caramelized edges.
- Feel free to add or substitute other veggies such as zucchini, cherry tomatoes, or mushrooms.
- Homemade balsamic vinaigrette can be stored refrigerated for up to one week. Shake well before each use.
- For a dairy-free version, omit feta or substitute with vegan cheese alternatives.
- Use a high-quality extra virgin olive oil for the best flavor impact.
- Serve immediately after assembling to maintain freshness and texture.
Chef’s Secrets for Flavorful Salad
The key to elevating this salad lies in roasting the vegetables just right—caramelization enhances their natural sweetness and adds a depth of flavor that raw veggies lack.
Use a high heat of 400°F to achieve a golden-brown exterior while keeping the veggies tender inside.
Don’t overcrowd the roasting pan; give each piece room to roast rather than steam.
The homemade balsamic vinaigrette is another secret weapon—fresh garlic, oregano, and minced red onion infuse the dressing with vibrant, layered flavor.
For extra dimension, consider adding a splash of honey or a pinch of smoked paprika to the dressing.
Finally, crumbling fresh feta over the top adds a creamy, salty contrast that balances the tangy vinaigrette and sweet vegetables beautifully.
Serving Suggestions to Impress Everyone
This salad works wonderfully as a light lunch or a flavorful side dish alongside grilled chicken, fish, or roasted meats.
For a vegetarian or vegan main course, toss in some cooked quinoa or chickpeas to boost protein and make it more filling.
Pair it with crusty whole grain bread or warm pita to complete the meal. For a fresh twist, sprinkle chopped fresh herbs like basil or parsley over the top before serving.
This salad also travels well for meal prep or potlucks — simply keep the dressing separate until ready to serve to preserve the crispness of the greens.
Storage Tips for Freshness and Flavor
If you have leftovers, store the roasted vegetables and spring mix separately in airtight containers in the refrigerator.
This prevents the greens from wilting due to moisture from the roasted veggies.
The balsamic vinaigrette should be kept in a sealed jar in the fridge and shaken well before using again.
Consume leftovers within 2 days for optimal taste and texture.
When reheating roasted vegetables, warm them gently in a skillet or oven to preserve their texture rather than microwaving, which can make them soggy.
If preparing in advance, roast the vegetables the day before and keep them chilled; assemble the salad just before serving for maximum freshness.
Frequently Asked Questions (FAQs) About Salad
Q1: Can I use other vegetables in this salad?
Absolutely! This recipe is versatile. You can add zucchini, cherry tomatoes, mushrooms, or even Brussels sprouts. Just adjust roasting times accordingly for different vegetables.
Q2: How long does the balsamic vinaigrette last?
Stored in a sealed jar in the refrigerator, the vinaigrette can last up to one week. Shake well before each use as the ingredients naturally separate.
Q3: Can I make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative or toasted nuts for added texture and flavor.
Q4: What’s the best way to reheat leftover roasted vegetables?
Warm them gently in a skillet over medium heat or in a preheated oven at 350°F for about 5-7 minutes to maintain their texture and flavor. Avoid microwaving to prevent sogginess.
Q5: Is this salad suitable for meal prepping?
Definitely! Keep the dressing separate until ready to serve and store the spring mix and roasted vegetables in different containers to maintain freshness. Assemble just before eating.
This recipe is inspired by lemontreedwelling and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
