Add this Roasted Vegetable Salad recipe to your meal prep rotation! It is perfect as a side dish or on a bed of lettuce with chicken or fish.
Sheet-pan
Beginner-friendly
You’ll Learn: How to compose a balanced salad with texture and crunch
Worth It: Great for meal-prep and potlucks
Bonus: Delicious cold or at room temperature
Why You’ll love this recipe
- Versatile recipe – This roasted vegetable salad recipe is incredibly versatile. You can make it whatever you want it to be! Follow the ingredients exactly or change the vegetables up with whatever you have on hand.
- Meal prep favorite – It’s great as a side dish, a meal prep dish, or even the main dish if you’re in need of a whole lot of vegetables. I love prepping this for the week knowing I’ll be eating plenty of veggies.
- Great served cold – I love a recipe that doesn’t require the oven or stovetop right before serving. Serve this roast vegetable salad at room temperature or chilled. My favorite way to serve it is on top of some lettuce alongside some chicken.
Serving Suggestions
This roasted vegetable salad is a perfect side dish for many different types of proteins. I love to serve it with roasted chicken, flank steak, miso salmon bites, or air fryer pork tenderloin.
This recipe can even be a main entree for any vegetarians out there. Serve it as is or add some air fryer tofu to it to round it out – the options are endless!
Sometimes potlucks are lacking in the vegetable department, so you could really be the star of the show by bringing this veggie loaded, but still delicious, recipe to your next potluck. This simple recipe combines comfort foods with delicious high fiber veggies.
Ingredients
- Large sweet potato – I love sweet potatoes in salad. They are hearty and add a touch of sweetness
- Broccoli florets – roasted broccoli is one of my favorite vegetables. I always have broccoli on hand for easy prep
- Bell pepper – I used red bell peppers but any colors will be delicious
- Onion – the onion gives a depth of flavor to
- Extra virgin olive oil – you can use any neutral oil in this recipe, such as avocado oil
- Salt – I use kosher salt, but if you use table salt cut down the amount
- Mini mozzarella balls or a larger ball of mozzarella cubed – the fresh mozzarella with the roasted vegetables is the perfect pairing
- Red wine vinegar – a little bit of acid adds so much brightness to the salad
- Fresh parsley – the parsley is the base of the sauce for your vegetables
- Whole grain mustard – I love the texture of whole grain mustard with the veggies
- Black pepper – a bit of black pepper rounds out the sauce for the dish
Ingredient Substitutions
Of course you can use any vegetables you want or have on hand. If you can’t have onion for whatever reason, feel free to leave it out. You could also use a sweet onion or red onion instead.
Same goes for any of the roasted veggies. Trade out the sweet potato for a russet potato or butternut squash. Swap the broccoli for cauliflower or brussels sprouts. Add carrots, or any other vegetable you like.
Even keep the broccoli and add cauliflower if you want! While I give specific vegetables for my recipe, please feel free to use whatever your heart desires.
The cheese can also be swapped for your favorite cheese like cheddar cheese, goat cheese or feta cheese You can leave it out entirely to make this vegan or lactose free.
If you don’t have fresh parsley, try basil, oregano, or thyme! You can even use a combination of fresh herbs. I love to add fresh chives for an extra onion flavor.
Feel free to use any kind of vinegar you like in place of the red wine vinegar. I like to use white balsamic vinegar, apple cider vinegar or even fresh lemon juice. If you like it a little sweeter, you could use a balsamic vinaigrette for your salad.
I know some people do not like mustard, so feel free to leave it out. The mustard adds lovely depth and zest to the veggie salad. If you don’t have whole grain, you could also use dijon mustard.
How to make
Step 1: Prepare the ingredients
To begin, preheat the oven to 425 degrees F. Then, line a large baking sheet with parchment paper.
Next, peel the sweet potato and cut into 3/4 inch cubes. Dice the bell pepper and onion into 3/4 inch pieces.
Cut any large broccoli florets to roughly match the size of the other vegetables.
Step 2: Roast the Vegetables
Then, arrange the vegetables on the lined sheet pan and toss in olive oil and kosher salt. Bake for 40 minutes, tossing once after 20 minutes.
Remove from the oven and allow to cool completely.
Step 3: Toss with Aromatics
Then, whisk together olive oil, red wine vinegar, chopped fresh parsley, mustard, and black pepper. Pour veggies in a large bowl and toss to combine.
Drizzle the dressing over the vegetables and add mix in the mozzarella balls. Finally, serve at room temperature or chilled.
Storage and reheating
Store in an airtight container in the fridge for up to 4 days. Serve chilled or at room temperature.
If you want to serve this salad warm, I recommend storing it separate from the dressing and cheese. Warm in the oven at 275F for about 20 minutes. Then, toss with the dressing and cheese just before serving.
Check out These Other side salad recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Roasted Vegetable Salad
Ingredients
- 1 large sweet potato
- 3 cups broccoli florets approximately one head
- 1 bell pepper
- 1 yellow onion
- 4 tbsp olive oil separated
- 1 tsp salt
- 1 cup mini mozzarella balls or large mozzarella ball chopped up
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
- 1 tsp whole grain mustard
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Peel sweet potato and cut into 3/4″ cubes.
- Dice red bell pepper and yellow onion in 3/4″ pieces and cut each broccoli floret into 4 smaller pieces.
- Arrange vegetables on the lined baking sheet and toss in 2 tbsp olive oil. Season with salt.
- Bake at 425F for 40 minutes, tossing once after 20 minutes. Remove from the oven and allow to cool completely.
- While the veggies cool, whisk 2 tbsp olive oil, red wine vinegar, chopped parsley, mustard and black pepper together.
- Toss roasted veggies in a bowl with the mini mozzarella balls and dressing. Serve at room temperature or chilled.
Recipe Notes
- Cut veggies into uniform sized pieces to ensure even cooking
- Replace veggies listed above with any vegetable you like. Some other options include: zucchini, red onion, squash and brussels sprouts
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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