Name: The Best Roasted Vegetable Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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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.

Roasted vegetables on a bed of arugula on a white platter. — Photo Credit: Binky’s Culinary Carnival.

This crispy, delicious vegetable salad is perfect for any holiday—Thanksgiving, Christmas, Easter, or any day of the week. It takes about 30 minutes to prepare.

What you Need

Sweet Potatoes or Yams: Sweet potatoes add an earthy, creamy texture to the salad.
Carrots: Carrots add a bright flavor. Use either standard carrots cut into chunks or baby carrots, whichever you have in the fridge.
Red Onion: We prefer red onions. They have a fantastic flavor when roasted and are pretty. You can use white or yellow onions if you don’t have red onions.
Broccoli: Broccoli adds an earthy, slightly nutty flavor, and the caramelized edges are a bit sweet while the inside stays nice and tender
Brussels Sprouts: The high heat of roasting removes some of the natural bitterness of the sprouts.
Olive Oil: You just need a drizzle of oil to cover the vegetables lightly.
Salt and Pepper: Use sea salt or kosher salt and freshly ground black pepper.
Arugula: Peppery arugula is the perfect base for the salad. It is pretty and tastes fantastic.

Ingredients for roasted vegetable salad. See details in recipe below. — Photo Credit: Binky’s Culinary Carnival.

How to Make it

Cut brussels sprouts and carrots in a large bowl. — Photo Credit: Binky’s Culinary Carnival.

Preheat the oven to 400°F. Cut up the vegetables. Keep in mind how dense your vegetables are and cut the denser ones smaller.

Onions, sweet potatoes and broccoli added to the bowl. — Photo Credit: Binky’s Culinary Carnival.

Add the remaining cut-up vegetables to the bowl.

Vegetables drizzled with olive oil and tossed with salt and pepper. — Photo Credit: Binky’s Culinary Carnival.

Drizzle the vegetables with olive oil and season them with salt and pepper. Toss everything together.

Vegetables spread on a foil-lined baking sheet. — Photo Credit: Binky’s Culinary Carnival.

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.

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.

Platter of roasted vegetables on a bed of arugula. — Photo Credit: Binky’s Culinary Carnival.

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.

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.

Oval platter filled with arugula and roasted veggies. — Photo Credit: Binky’s Culinary Carnival.

More Delicious Salads

This delicious roasted vegetable salad recipe is just what you need for the holidays or even a weeknight. It is customizable, easy, quick-cooking, and, most of all, delicious. If you love vegetable salads, give this beetroot salad a try!