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–+ servings
overhead view of Roasted Vegetable Salad on white oval platter

Roasted Vegetable Salad

This Roasted Vegetable Salad is loaded with golden roasted veggies and fresh greens for the prettiest and tastiest dish on the table.
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Author: Julianne
Servings 8
Print Pin
PREP 15 minutes
COOK 40 minutes
TOTAL 55 minutes

Ingredients
 

  • 3 carrots, cut into chunks
  • 3 small beets, peeled and cut into chunks
  • 1 pound baby Yukon gold potatoes, halved
  • 4 cups green leaf lettuce
  • 3 cups butternut squash, cubed
  • 1 batch Maple Dijon Vinaigrette
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • 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.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Salad
Cuisine American
Calories 175kcal
Nutrition Facts
Roasted Vegetable Salad
Amount per Serving
Calories
175
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Carbohydrates
 
28
g
9
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

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