This Roasted Vegetable Salad is loaded with golden roasted veggies and fresh greens for the prettiest and tastiest dish on the table. Everything gets tossed with an easy homemade Dijon vinaigrette that ties it all together.

Jump to:

• ❤️ Why You'll Love This Roasted Vegetable Salad Recipe
• 🛒 Ingredients for Roasted Vegetable Salad
• 🔪 How to Make Vegetable Salad
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Roasted Veggie Salad
• 🔄 Substitutions and Additions
• Can I Roast the Vegetables Ahead of Time?
• Why are My Veggies Soggy Instead of Caramelized?
• Do I Need to Peel the Carrots and Potatoes?
• How Do I Keep the Vinaigrette from Separating?
• Can I Make This Salad Vegan?
• 🍽️ More Amazing Salad Recipes

❤️ Why You'll Love This Roasted Vegetable Salad Recipe

• Color mix of fresh veggies
• Roasted in the oven until caramelized and tender
• Serve over crisp lettuce
• Tossed in an easy Maple Dijon Vinaigrette
• Perfect for special occasion or holiday dinners

There’s nothing ordinary about my recipe for roasted vegetable salad. It’s hearty, colorful, and full of wonderful textures from caramelized squash, carrots, beets, and potatoes tossed over crisp greens. I make a simple maple Dijon vinaigrette that ties it all together with just the right mix of sweet and tangy.

This is the kind of salad that works anywhere, from weeknight dinners to holiday tables. The veggies roast up with golden edges while the lettuce keeps everything light and refreshing. It’s a simple dish that feels special but takes just a few simple steps to pull together.

If you love adding roasted veggies to your salads, you should also try this Kale Salad with Roasted Butternut Squash. It's another one of my favorites.

🛒 Ingredients for Roasted Vegetable Salad

• Vegetables: I use a combination of carrots, beets, baby Yukon gold potatoes, and butternut squash, all cubed to about the same size.
• Green leaf lettuce: Crisp and fresh, the perfect base for hearty veggies.
• Maple Dijon Vinaigrette: Tangy, sweet, and the perfect dressing for this salad.
• Olive oil: Helps the vegetables roast evenly.
• Butter, melted: Adds richness and flavor.
• Fresh rosemary, chopped: Brings an herby, woodsy note.
• Garlic cloves, grated: Sharp and savory, balancing the sweetness of the vegetables.
• Salt and ground black pepper: Enhances the overall flavor.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Baking sheet
• Mixing bowl
• Whisk

🔪 How to Make Vegetable Salad

Preheat oven to 425°F.

Prepare the Maple Dijon Vinaigrette per the directions, then set aside to allow the flavors to meld.

Peel and chop all your veggies, then add them to a baking sheet that’s been sprayed with olive oil.

In a small mixing bowl, add in the melted butter, olive oil, grated garlic and chopped rosemary.

Whisk until well combined.

Pour the mixture over the veggies, then sprinkle with salt and pepper.

Toss until combined, making sure all the veggies are well coated.

Roast in the oven for 40 minutes, or until tender. 

Remove from the oven and allow them to cool slightly.

Arrange the lettuce over a large serving platter.

Pour the roasted veggies over the lettuce and top with the vinaigrette, then serve.

💡 Tips

• Cut the vegetables into similar sizes so they roast evenly in the oven.
• Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
• Don’t overcrowd the baking sheet or the veggies will steam instead of roast.
• Stir the vegetables halfway through roasting for even caramelization.
• Taste your vinaigrette before drizzling and adjust the salt or sweetness to your liking.
• Let the vegetables cool slightly before adding them to the lettuce to avoid wilting.

☑️ Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days. Keep vinaigrette separate if possible.

• Freezer: Roasted vegetables can be frozen for up to 2 months, but the salad is best freshly made.

🍴 What to Serve with Roasted Veggie Salad

You can serve this salad with any main course that you'd typically serve veggies with. Here are some delicious low carb options to consider:

• Chicken Piccata
• Easy Air Fryer Steak Bite
• Chimichurri Chicken
• Baked Snapper with Compound Butter
• Mediterranean Shrimp Pan Shrimp
• Cast Iron Steak with Mushrooms

🔄 Substitutions and Additions

• Parsnips: Swap the beets for parsnips or sweet potatoes if you prefer.

• Chickpeas: Add chickpeas before roasting for extra protein and heartiness.

• Nuts: Toss in toasted walnuts, pecans, or pumpkin seeds for crunch.

• Cheese: Crumbled feta or blue cheese makes a tangy, salty addition.

• Greens: Try arugula or spinach in place of lettuce for a peppery bite.

• Cranberries: Mix in dried cranberries or pomegranate seeds for bursts of sweetness.

• Proteins: Add grilled chicken or salmon on top for a complete meal.

Can I Roast the Vegetables Ahead of Time?

Yes, roast them a day in advance and reheat in the oven before assembling the salad.

Why are My Veggies Soggy Instead of Caramelized?

They were likely too crowded on the pan. Use two baking sheets if needed.

Do I Need to Peel the Carrots and Potatoes?

It’s optional. If you scrub them really well, leaving the skin on works fine.

How Do I Keep the Vinaigrette from Separating?

Whisk it just before serving, or shake it in a small jar with a lid.

Can I Make This Salad Vegan?

Yes, simply replace the butter with more olive oil in the roasting mixture.

🍽️ More Amazing Salad Recipes

• Southwest Chicken Salad
• Mexican Street Corn Pasts Salad
• Greek Quinoa Salad
• Pickled Beet Salad
• Greek Pasta Salad
• Easy Italian Pasta Salad