Close up three quarter view of roasted vegetable salad

Roasted Vegetable Salad

Make a simple roast vegetable salad with mozzarella balls and a homemade vinaigrette

Recipe By: Madeline
Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Servings: 4 servings 1x


  • 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


  1. Preheat oven to 425F and line a baking sheet with parchment paper. Peel sweet potato and cut into 3/4″ cubes.
  2. Dice red bell pepper and yellow onion in 3/4″ pieces and cut each broccoli floret into 4 smaller pieces.
  3. Arrange vegetables on the lined baking sheet and toss in 2 tbsp olive oil. Season with salt.
  4. Bake at 425F for 40 minutes, tossing once after 20 minutes. Remove from the oven and allow to cool completely.
  5. While the veggies cool, whisk 2 tbsp olive oil, red wine vinegar, chopped parsley, mustard and black pepper together.
  6. Toss roasted veggies in a bowl with the mini mozzarella balls and dressing. Serve at room temperature or chilled.


  • 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
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.