20-Minutes Balsamic Roasted Vegetable Salad
A fresh and flavorful salad combining tender roasted vegetables with crisp spring mix, creamy feta, and a tangy balsamic vinaigrette — perfect for a nutritious and quick meal.
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.
