Balsamic Roasted Vegetable Salad

Name: Balsamic Roasted Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes, halved; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 medium zucchini, sliced; 1 medium red onion, chopped; 3 tablespoons olive oil; Salt and pepper to taste; 4 cups mixed salad greens; 1/4 cup feta cheese, crumbled (optional); 1/4 cup balsamic vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; 1/4 cup olive oil; Salt and pepper to taste

Highlighted under: Light Living Recipes

I absolutely love this Balsamic Roasted Vegetable Salad because of its vibrant colors and incredible flavors. Each bite is a delightful mix of sweet and tangy roasted vegetables, perfectly complemented by a rich balsamic dressing. It’s a dish that showcases the freshness of seasonal produce while remaining simple and easy to prepare. Whether I’m serving it as a side at a family gathering or enjoying it as a light dinner, this salad never fails to impress. Join me in creating this delicious and healthy dish that you’ll want to make over and over again!

Created by

Noah

Last updated on 2026-01-18T13:12:28.166Z

When I first tried balsamic roasted vegetables, I was amazed by how the oven transforms them into sweet, caramelized delights. The balsamic vinegar doesn't just add flavor—it enhances the natural sweetness of the vegetables. I learned to roast them at high heat to caramelize the edges while retaining some bite in the center. This method makes each vegetable shine individually while forming a cohesive dish.

I often switch up the vegetables based on what’s in season. Last week, I used bell peppers, zucchini, and red onion, and the combination was sublime. Another tip I picked up is to toss the warm veggies with fresh greens right before serving to ensure they remain crunchy. This little detail elevates the salad into a refreshing experience.

        Why You Will Love This Recipe
        A delightful balance of sweetness from roasted vegetables and tang from balsamic vinegar
Easy to customize with your favorite seasonal vegetables
Perfectly light yet satisfying for any meal or occasion

      

Choosing the Right Vegetables

Selecting seasonal vegetables is key to maximizing flavor in your Balsamic Roasted Vegetable Salad. Cherry tomatoes contribute sweetness, while bell peppers add a crunchy texture and vibrant color. Zucchini brings a tender bite, and red onion infuses the dish with mild sharpness. Feel free to substitute based on what’s available; consider adding eggplant for a meaty texture or carrots for a hint of earthiness.

When roasting, uniformity in vegetable size is crucial. Cut your pieces into similar dimensions, about 1-inch chunks, to ensure even cooking and browning. This not only enhances the visual appeal but also guarantees that every piece comes out caramelized and tender at the same time, making the experience of enjoying this salad even more delightful.

Mastering the Balsamic Dressing

A well-made balsamic dressing can elevate your salad significantly. Use high-quality balsamic vinegar for a richer flavor; the complexity of the vinegar balances the sweetness of the roasted vegetables. To keep your dressing emulsified, whisk the ingredients vigorously—starting with the vinegar, honey, and mustard before slowly drizzling in the oil. This technique helps prevent separation and ensures a silky texture on your salad.

If you're looking to adjust the sweetness or tanginess, play around with the honey or maple syrup levels. You can also experiment with additional elements like minced garlic or fresh herbs like basil or thyme for a flavor boost. Remember to taste and adjust before serving, as the dressing should enhance the flavors of the salad without overpowering them.

Serving and Storage Suggestions

This Balsamic Roasted Vegetable Salad can be enjoyed immediately or stored for later. If serving ahead of time, keep the dressing separate until just before serving to prevent the greens from wilting. The salad is best enjoyed fresh, but it can be stored in the fridge for up to 2 days. If you notice any moisture has collected, just give it a light toss to redistribute the flavors.

To turn this salad into a more substantial meal, consider adding grilled chicken or chickpeas for protein. I often enjoy it alongside crispy bread or atop a grain like quinoa for a satisfying lunch. Additionally, you can use leftovers for a delicious wrap or sandwich filling, allowing the flavors to meld and creating a new spin on the dish.

Ingredients

For the Salad

2 cups cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
1 medium red onion, chopped
3 tablespoons olive oil
Salt and pepper to taste
4 cups mixed salad greens
1/4 cup feta cheese, crumbled (optional)

For the Balsamic Dressing

1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste

Preparation Steps

Instructions

Directions

Roast the Vegetables

Preheat the oven to 425°F (220°C). In a large bowl, combine the cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat.

Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.

Make the Balsamic Dressing

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until emulsified.

Assemble the Salad

In a large serving bowl, add the mixed greens. Top with the roasted vegetables and drizzle with the balsamic dressing. Toss gently to combine. If desired, sprinkle with feta cheese before serving.

Enjoy Your Salad!

Pro Tips

For added texture, consider tossing in some nuts or seeds like walnuts or sunflower seeds to enhance flavor and crunch.

Ingredient Substitutions

If you're looking to make this salad gluten-free, it’s a natural fit since it uses fresh produce. For a vegan version, simply substitute the honey with maple syrup in the dressing and opt to leave out the optional feta cheese. You can also enhance this salad with nuts, such as toasted pine nuts or walnuts, for an extra crunch and nutty flavor.

In terms of greens, feel free to swap the mixed salad greens for kale or arugula, both of which will give your dish a slightly different texture and flavor profile. Just be sure to massage the kale with a dash of olive oil to tenderize it if you choose this leafy green; it will help make it tasty and easier to enjoy in the salad.

Making it Ahead of Time

For those busy weekdays, prep the roasted vegetables ahead of time and store them in an airtight container in the fridge for up to 4 days. You can roast them on a Sunday evening, then incorporate them into your meals throughout the week. Their flavor develops beautifully as they chill, making them even more delicious!

As for the dressing, you can make it in advance as well. Store it in a sealed jar in the fridge, and just give it a good shake before using to re-emulsify the ingredients. This way, you always have your homemade dressing at hand without the last-minute rush!

Questions About Recipes

→ Can I use any vegetables in this salad?

Absolutely! Feel free to use whatever seasonal vegetables you have on hand, such as carrots, asparagus, or cauliflower.

→ Is this salad vegan?

Yes, this salad is vegan if you omit the feta cheese or use a dairy-free alternative.

→ How can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days, but it's best enjoyed fresh.

→ Can I make the dressing in advance?

Yes, the balsamic dressing can be made a day ahead and stored in the refrigerator. Just give it a good shake before using it.