The Best Roasted Vegetable Salad

Platter filled with roasted vegetable salad on a bed of arugula.

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This Roasted Vegetable Salad is the perfect side dish for any meal. Tender vegetables are served on a bed of arugula with a lemon vinaigrette.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 87kcal

Author Beth Neels

Cost $6

Equipment

non stick baking sheet

Ingredients

1 small sweet potato
2 carrots
¼ red onion
½ cup small broccoli florets
½ cup trimmed Brussels Sprouts
1 tablespoon olive oil
½ teaspoon Salt
½ teaspoon cracked black pepper
3 cups arugula

Instructions

Preheat the oven to 400°F
Cut the sweet potato, carrots and brussels sprouts into the smallest pieces. They will take longer to cook.
1 small sweet potato, 2 carrots, ½ cup trimmed Brussels Sprouts
Cut the onion into chunks and then separate them. trim the broccoli into small florets.
½ cup small broccoli florets, ¼ red onion
Drizzle the vegetables with olive oil and season them with salt and pepper. Toss everything together.
1 tablespoon olive oil, ½ teaspoon Salt, ½ teaspoon cracked black pepper
Spread the vegetables out on a foil-lined or parchment-lined baking sheet.
Roast the vegetables for 25-40 minutes, depending on the pieces’ size. Flip them halfway through roasting.
Lay a bed of arugula on a serving platter. Top the arugula with the roasted veggies. Drizzle the salad with honey-lemon salad dressing for a bold and tangy finish.

Notes

Pro Tips

Use a large sheet pan so the vegetables aren’t crowded.
You can prep the vegetables the day before you need the salad. Just cut them up and toss them into storage bags or airtight containers.
Don’t skip the fat. Although you only need a drizzle of olive oil, it’s really needed to bring out the flavors of the vegetables and roasts them nicely without drying out.
Serve the salad hot or at room temperature. It’s even great to serve the leftovers cold for lunch the next day.
Serve the salad with rice or quinoa for a delicious vegan or vegetarian dinner. Add chickpeas for protein about 15 minutes before the roasting time is done.
You can also roast the vegetables in your air fryer. It takes less time, and they’re just as tasty.

Variations

Choose your favorite vegetables. Use parsnips, beets, potatoes, winter squash like butternut squash, pumpkin, or acorn squash, summer squash like zucchini or yellow squash, bell peppers (any color), hot peppers, garlic cloves, cauliflower, eggplant, cherry tomatoes, or sliced large tomatoes.
Use a balsamic vinegar reduction or dressing instead of the honey, lemon, and Dijon mustard dressing. Although, we love the honey lemon dressing. My son says it would be good on a shoe!
Sprinkle the salad with roasted pumpkin seeds or almond slivers, feta cheese, gorgonzola, or goat cheese.
Sprinkle it with fresh parsley or herbs like rosemary or thyme.
You can add any spices or seasonings you’d like, although salt and pepper complement all the flavors. Oregano, thyme, or garlic powder are good, too.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To ensure that the arugula stays crunchy, store it separately from the roasted vegetables.

If possible, don’t add the dressing to the part you’ll store. Otherwise, the veggies will get soggy.

You could freeze the individual vegetables before roasting them but don’t freeze them after roasting, and don’t freeze the arugula. Package them after freezing on a baking sheet, in freezer containers, or bags. Then, you can take out a package and roast them for a quick meal prep recipe to have this salad any night of the week.

Nutrition