Roasted Vegetable Salad with Balsamic Dressing

The Roasted Vegetable Salad with Balsamic Dressing is a warm, comforting, and nutrient-packed dish that brings out the best in seasonal vegetables. The roasting process caramelizes the vegetables, intensifying their natural sweetness, while a tangy balsamic dressing ties everything together beautifully. This salad is hearty enough to serve as a main dish yet light enough to enjoy as a side.

It’s a wonderful way to celebrate nature’s bounty and makes eating your veggies feel indulgent and satisfying.

Why I Love This Recipe

I love this recipe because it turns simple vegetables into a flavor-packed, colorful masterpiece. The vegetables roast to perfection — tender on the inside and slightly crisp on the edges — while the balsamic glaze adds a depth of flavor that’s both savory and slightly sweet. It’s a dish that feels comforting and wholesome at the same time.

It’s also incredibly versatile — you can serve it warm, cold, or at room temperature, and it pairs wonderfully with grilled meats, pasta, or even quinoa for a complete vegetarian meal.

Why It’s a Must-Try Dish

This salad is a must-try because it’s:

• Healthy yet hearty – full of fiber, vitamins, and antioxidants.
• Beautifully balanced – sweet, tangy, and savory flavors harmonize perfectly.
• Customizable – use your favorite seasonal veggies!
• Meal-prep friendly – great for lunches or dinners through the week.

If you’re looking for a way to make vegetables exciting and satisfying, this roasted salad is your answer.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: ~250 kcal per serving

Cuisine and Course

• Cuisine: American / Mediterranean-inspired
• Course: Salad / Side Dish / Light Main

Ingredients

For the Salad:

• 1 red bell pepper, chopped into chunks
• 1 yellow bell pepper, chopped into chunks
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes (whole or halved)
• 1 small eggplant, cubed
• 2 cups baby spinach or arugula (optional, for serving)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme or Italian seasoning

For the Balsamic Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and black pepper, to taste

Simple Cooking Directions

1. Roast the vegetables until caramelized and tender.
2. Whisk together the balsamic dressing ingredients.
3. Toss the roasted vegetables with dressing and greens (if using).
4. Serve warm or at room temperature.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Vegetables

1. Preheat oven to 425°F (220°C).
2. Wash and chop all vegetables into even-sized pieces for uniform roasting.
3. Spread them evenly on a large baking sheet lined with parchment paper.

Step 2: Season and Roast

1. Drizzle vegetables with olive oil, sprinkle with salt, pepper, and thyme, and toss well to coat.
2. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
3. Remove from oven and let them cool slightly.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
2. Adjust seasoning to taste — add more vinegar for tang or honey for sweetness.

Step 4: Assemble the Salad

1. Place a bed of spinach or arugula on a serving platter or large bowl (optional).
2. Add the roasted vegetables on top.
3. Drizzle the balsamic dressing generously and toss lightly.
4. Serve immediately while slightly warm or let it cool for a refreshing chilled salad.

How to Serve

• Serve warm as a side with grilled chicken, steak, or salmon.
• Serve chilled or at room temperature as a healthy lunch or dinner salad.
• Sprinkle with crumbled feta cheese, goat cheese, or shaved Parmesan for an extra touch of creaminess.
• Add cooked quinoa or lentils for a protein-rich vegetarian meal.

Additional Recipe Tips

• Cut vegetables evenly to ensure they cook at the same rate.
• Don’t overcrowd the baking sheet — this allows vegetables to roast, not steam.
• Use seasonal vegetables — root veggies in winter, squash in fall, and peppers in summer.
• Add nuts or seeds like toasted pine nuts or pumpkin seeds for crunch.
• Drizzle dressing only before serving if storing for later to keep veggies crisp.

Variations

1. Mediterranean Style: Add olives, feta cheese, and a sprinkle of oregano.
2. Asian Twist: Swap balsamic dressing for soy-ginger dressing and add sesame seeds.
3. Winter Version: Use roasted sweet potatoes, carrots, and Brussels sprouts.
4. Protein Boost: Add grilled chicken, chickpeas, or tofu for a complete meal.
5. Cheesy Delight: Top with Parmesan or fresh mozzarella pearls.

Freezing and Storage

• Refrigeration: Store roasted vegetables (without dressing) in an airtight container for up to 4 days.
• Freezing: Roasted vegetables can be frozen for up to 2 months. Thaw and reheat in the oven before using.
• Dressing: Store separately in a jar in the refrigerator for up to 1 week.
• Avoid freezing salad greens, as they will wilt.

Special Equipment Needed

• Large baking sheet
• Parchment paper or silicone mat
• Mixing bowl
• Whisk
• Salad bowl or serving platter

Conclusion

The Roasted Vegetable Salad with Balsamic Dressing is a wholesome, colorful dish that brings out the best in fresh produce. Each bite offers a mix of smoky, sweet, tangy, and earthy flavors — proof that simple ingredients can create magic when treated right.

Whether you enjoy it as a light lunch, a vibrant side dish, or a complete vegetarian meal, this salad is as beautiful as it is delicious. It’s healthy, comforting, and endlessly customizable — a dish you’ll come back to again and again.