Hearty Roasted Vegetable Salad

Name: Hearty Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 pound Brussels sprouts, trimmed and halved; 2 large carrots, sliced; 1 red bell pepper, diced; 1 red onion, quartered; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon maple syrup; Salt and pepper to taste; 1/2 cup nuts (walnuts or pecans), chopped; 2 tablespoons fresh parsley, chopped

Highlighted under: Healthy & Light

I absolutely love preparing a Hearty Roasted Vegetable Salad, especially when the weather turns cooler and the produce is at its peak. The flavors that emerge from the roasted vegetables are truly remarkable, creating a wholesome dish that can be served warm or at room temperature. I like to use a mix of seasonal veggies like sweet potatoes, Brussels sprouts, and carrots for their sweetness and color. Tossed with a light vinaigrette and topped with crunchy nuts, this salad has become a staple at my dinner table and is perfect for meal prep, too.

Created by

Emily

Last updated on 2026-01-13T13:15:31.401Z

When I first tried making this Hearty Roasted Vegetable Salad, I was pleasantly surprised by how simple the process was yet how vibrant and nourishing the result turned out to be. Roasting vegetables not only enhances their natural sweetness but also adds that lovely caramelized edge. I remember the first time I served it to guests; they couldn't believe how satisfying a salad could be!

One of the greatest tips I can share from my experience is to not overcrowd the baking sheet when roasting. This ensures that the vegetables brown evenly and develop that irresistible texture without steaming. The combination of textures—from the crunchy nuts to the tender roasted veggies—makes every bite delightful!

        Why You'll Love This Salad
        Colorful array of seasonal vegetables
Nutty crunch that complements softness
Versatile recipe that can be adapted with your favorite ingredients

      

Choosing the Right Vegetables

The choice of vegetables in this salad greatly impacts the final flavor and texture. Sweet potatoes offer a creamy sweetness that balances beautifully with the crunchy Brussels sprouts and the earthy carrots. I recommend selecting sweet potatoes that feel firm and heavy for their size, ensuring they are fresh and flavorful. When selecting Brussels sprouts, look for tightly packed, green heads without yellowing leaves, as these will roast to a tender, slightly caramelized perfection.

For added variety, feel free to substitute seasonal vegetables like butternut squash, parsnips, or even zucchini. Keep in mind that roasting times may vary slightly with different vegetables. For example, zucchini cooks faster than sweet potatoes, so you may want to add it to the baking sheet halfway through the cooking time for an even roast.

Technique Tips for Perfect Roasting

Achieving the perfect roast for your veggies is all about even cooking and proper seasoning. Spread the vegetables out in a single layer on the baking sheet, ensuring no pieces are overlapping. This allows for maximum air circulation, which leads to that desirable caramelization we all love. If overcrowded, the vegetables will steam instead of roast, resulting in a mushy texture rather than the intended crispness.

Always keep an eye on the vegetables towards the end of the cooking time. Look for golden edges and a slight charring which indicates that they’re ready. If you notice uneven cooking, give them a stir halfway through roasting to ensure all sides get that perfect roast. A little patience here pays off in flavor!

Storing and Serving Suggestions

This Hearty Roasted Vegetable Salad is incredibly versatile for meal prep. Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the vegetables on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This gentle reheating helps retain their original textures and flavors without overcooking.

For serving, I love to add a sprinkle of feta cheese or goat cheese on top for an extra layer of creaminess. If you’re looking for a protein boost, consider adding grilled chicken or chickpeas to make it a complete meal. This salad can be served warm or at room temperature, making it perfect for gatherings or a quick weeknight dinner.

Ingredients for Hearty Roasted Vegetable Salad

Vegetables

2 medium sweet potatoes, peeled and diced
1 pound Brussels sprouts, trimmed and halved
2 large carrots, sliced
1 red bell pepper, diced
1 red onion, quartered

Dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
Salt and pepper to taste

Toppings

1/2 cup nuts (walnuts or pecans), chopped
2 tablespoons fresh parsley, chopped

Preparation Steps

How to Make Hearty Roasted Vegetable Salad

Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.

Chop the Vegetables

In a large bowl, combine sweet potatoes, Brussels sprouts, carrots, bell pepper, and red onion.

Season and Roast

Drizzle the vegetables with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Toss everything to coat and spread evenly on the baking sheet. Roast for 25-30 minutes, stirring halfway through.

Prepare Dressing

While the vegetables roast, mix any remaining olive oil with additional balsamic vinegar, if desired.

Assemble the Salad

Once the vegetables are tender and caramelized, take them out of the oven and let them cool slightly. Toss the roasted vegetables with the dressing, nuts, and parsley just before serving.

Enjoy your Salad!

Pro Tips

Feel free to swap out vegetables based on what's in season or what you have at home. Additional toppings, like goat cheese or dried cranberries, can elevate the dish further.

Dressing Variations

The dressing for this salad is simple, but you can easily customize it to suit your taste. For a zesty twist, consider adding a teaspoon of Dijon mustard to the vinaigrette, which complements the sweetness of the roasted vegetables beautifully. You could also experiment with flavored olive oils, such as garlic-infused or lemon-infused varieties, to enhance the overall taste.

If you're aiming for a creamier dressing, a dollop of Greek yogurt or a splash of tahini can elevate the salad significantly. Adjust the dressing's thickness by varying the amount of olive oil and vinegar, making it lighter or richer based on your preference.

Nutritional Boosts

In addition to being flavorful, this salad is packed with nutrition. The sweet potatoes are rich in beta-carotene, a precursor to vitamin A, while Brussels sprouts and carrots provide a good amount of dietary fiber. To further boost the nutritional profile, consider tossing in some sunflower seeds or pumpkin seeds for added magnesium and protein.

If you're looking for gluten-free options, all the ingredients in this recipe are naturally gluten-free, making it suitable for those with dietary restrictions. You can also make it vegan by ensuring your sweet vinaigrette does not contain any animal products.

Scaling the Recipe

Scaling this recipe up or down is simple and can be adjusted based on your specific needs or the number of guests you're serving. If you're feeding a larger crowd, simply double or triple the amount of each vegetable while keeping the ratios consistent. Using multiple baking sheets can help improve roasting efficiency without overcrowding, ensuring perfectly cooked veggies.

Conversely, if you're making this salad for one or two, halve the quantities, and enjoy the leftovers throughout the week. Just remember to adjust the dressing and toppings accordingly to maintain the balance of flavors.

Questions About Recipes

→ Can I use frozen vegetables for this salad?

While fresh vegetables yield the best texture and flavor, you can use frozen vegetables. Just make sure to thaw and drain them before roasting.

→ How long can I store leftover salad?

You can store leftovers in an airtight container in the refrigerator for up to 3 days, although the texture might change slightly.

→ Is this salad gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free.

→ Can I add protein to this salad?

Absolutely! Grilled chicken, chickpeas, or quinoa are great additions to make this salad more filling.