This delicious roasted vegetable salad is perfect for fall. Loaded with fresh farmers market vegetables and a light balsamic vinaigrette, this is a salad loaded with tons of flavour from the fresh parsley, thyme, and garlic. Serve hot or cold. Perfect for next day lunches for back to school.
Not only is this roasted vegetables salad delicious, but it is healthy and loaded with beneficially vegetables like:
- Patty Pan mini squashes
- Red onion
- Green Pepper
- Brussel Sprouts
Health Benefits of this Roasted Vegetable Salad
Patty Pan (mini squash)- Pattypan squashes are low in calories, sodium, cholesterol and fat. They also provide a great amount of vitamin B-6, magnesium, potassium and Vitamin A.
Zucchinis- Zucchinis is are rich in antioxidants. Zucchini also contains both soluble and insoluble fiber to help support digestion and regular bowel movements.
Brussel Sprouts- Brussels sprouts are especially rich in vitamin K, which is essential for blood clotting and bone health. They are also loaded with vitamin C to help fight oxidative stressors affecting the body and to support immune health.
Beets- Beets have been shown to help lower blood pressure. These blood-pressure-lowering effects are likely due to the high concentration of nitrates. Beets are loaded with fiber. Fiber supports digestion by heading down to the colon, where it either feeds the friendly gut bacteria and adds bulk to stool.
What you will need to make this dish:
- 2 large cookie sheets
- Parchment paper- Makes for easy clean up.
- Olive oil or avocado oil
- Balsamic vinegar
- Fresh Garlic
- Fresh or dried thyme
- Dijon Mustard
- Maple syrup or Agave
- Salt and Pepper
- Fresh Parsley
- Vegetables of choice. I used Brussel sprouts, red onion, peppers, beets, carrots and red onion.
Don’t like some of the vegetables I chose for the roasted vegetable salad ?! No Problem! You can omit any vegetables you don’t like and just add equal amounts of another vegetable of your choice.
Other vegetable ideas:
- Mini Potatoes
- Butternut Squash
For the perfect roast vegetables
I like to set my oven at 375F to roast vegetables. I also like to stir it a few times while they are cooking so they all cook evenly. If my vegetables aren’t browning I will put them under the broil, keeping a close eye on them so they don’t burn to crisp up the edges. There is nothing better than crispy red onions and Brussel sprouts!
Storing your roasted vegetable salad
Your salad will keep in your fridge for 3-4 days. Reheat in a frying pan. Or you can eat cold the next day or use over a bed of arugula or greens.
This dish would be perfect with a nice cup of Warm Homemade Apple Cider.
I hope you love this dish as much as my family does. I love to see your creations! Don’t forget to tag on IG @crystalhughes or use hashtag #heartfullynourished.
With love from our kitchen to yours,
Yields 6 servings
Easy Oven Roasted Vegetable salad is loaded with healthy vegetables and a light balsamic vinegrette. A crowd pleaser and perfect for these chilly fall evenings. To make it a full meal just add in cooked lentils.
32 minTotal Time
- 2 cups chopped zucchini
- 5 small carrots
- 7 patty pan (mini squashes)
- 1 green bell pepper
- 1/2 large red onion
- 1 1/2 cup chopped beets
- 1 heaping cup brussel sprouts
- 4 tbsps olive oil or avocado oil
- 2 tbsps aged balsamic vinegar
- 1 tbsp grainy dijon mustard
- 1 tbsp maple syrup or agave
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 large cloves of garlic or 4 small
- Preheat oven to 375F
- Chop vegetables into uniform pieces. I kept the zucchini, onion, and mini squashes slices slightly larger as they cook faster than the rest of the vegetables.
- Spread out your chopped vegetables out onto two large cookie sheets lined with parchment paper.
- Place your beets and green vegetables onto a separate pan so the beets won't dye your zucchini and squash red.
- Mix oil, vinegar, sweetener of choice, dijon mustard, minced garlic, thyme, salt, and pepper with a whisk.
- Brush onto vegetables with a pastry brush or drizzle over with a spoon. Mix in Pan and place it into the oven.
- Bake for 25 minutes.
- If your vegetables aren't quite crisp, turn the oven to broil at 400 F. Place them under broil, keeping a close eye on them for 2 minutes, until browned.
- Serve hot.
- It is also delicious cold.