Balsamic Roasted Vegetable Salad

Name: Balsamic Roasted Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups chopped zucchini; 1 cup sliced red bell pepper; 1 cup sliced yellow bell pepper; 1 cup chopped red onion; 1 cup cherry tomatoes; 2 cups baby spinach; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Quick Healthy Recipes

I absolutely love making this Balsamic Roasted Vegetable Salad, especially during the cooler months when hearty veggies are in abundance. The combination of roasted vegetables drizzled with rich balsamic vinegar creates a symphony of flavors that I can never resist. It's a perfect side dish for any meal or even a main course for a light lunch. The vibrant colors and robust taste make it a delight to share with friends and family. Trust me, this salad will quickly become a staple in your kitchen!

Created by

Emily

Last updated on 2026-01-18T16:38:28.345Z

When I first experimented with roasting vegetables, I was amazed by how the flavors intensified in the oven. Each bite of this salad transports me back to those early kitchen adventures, where I learned that a simple balsamic glaze can elevate even the most ordinary vegetables. I remember the moment I paired roasted bell peppers, zucchini, and red onions, and it was a revelation!

To make the most out of this salad, I suggest letting the vegetables cool slightly before tossing them with the fresh greens. This not only enhances the textures but also allows the greens to soak in the delightful balsamic flavors. It’s a small step that makes a huge difference in taste, and I can’t wait for you to try it!

        Why You Will Love This Recipe
        Rich balsamic glaze elevates simple vegetables
The mix of textures adds a satisfying crunch
Great for meal prep or as a colorful side dish

      

Vegan and Plant-Based Benefits

This Balsamic Roasted Vegetable Salad is a fantastic way to enjoy a nutrient-dense, plant-based meal. The array of colorful vegetables not only makes for an aesthetically pleasing dish but also offers various vitamins and minerals. For instance, red bell peppers are high in vitamin C, while spinach provides iron and calcium. This salad can serve as an excellent choice for those looking to increase their vegetable intake without sacrificing flavor.

If you're following a vegan diet, this salad is naturally suitable, thanks to its wholesome ingredients and the absence of animal products. You can pair it with grains like quinoa or farro for an even heartier meal, making it versatile enough for both light lunches and filling dinners.

Storage and Meal Prep Tips

Preparing this salad ahead of time? That's a great strategy! The roasted vegetables can be made in advance and refrigerated for up to four days. To keep the flavors fresh, store the balsamic dressing separately and add it right before serving. This prevents the greens from wilting, ensuring you enjoy that satisfying crunch of the baby spinach.

If you're making this salad for meal prep, consider roasting a double batch of vegetables. These can be easily added to wraps, grain bowls, or served alongside a protein of your choice. Roasted vegetables also freeze well; just ensure they are in an airtight container to avoid freezer burn, and reheat them in the oven for the best texture.

Variations and Flavor Enhancements

While this recipe shines with its selected vegetables, feel free to mix and match based on what's in season or available. Try adding root vegetables like carrots or beets for added sweetness and earthiness. You can also toss in some asparagus or broccoli for added texture and nutrition. Their natural flavors will still meld beautifully with the balsamic dressing, creating a satisfying medley.

For added depth of flavor, consider incorporating herbs or spices. A sprinkle of fresh thyme or rosemary before roasting can elevate the dish, giving it a fragrant aroma. If you enjoy a bit of heat, red pepper flakes can add a spicy kick that pairs beautifully with the sweetness of the balsamic vinegar.

Ingredients

Gather these fresh ingredients for your Balsamic Roasted Vegetable Salad:

Vegetables

2 cups chopped zucchini
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup chopped red onion
1 cup cherry tomatoes
2 cups baby spinach

Balsamic Dressing

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
Salt and pepper to taste

Make sure to chop the vegetables uniformly to ensure even roasting!

Instructions

Let’s prepare this delicious salad step by step:

Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that the vegetables roast perfectly, becoming tender on the inside while slightly crisp on the outside.

Prepare the Vegetables

In a large bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, then season with salt and pepper. Toss until all the vegetables are evenly coated.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 25-30 minutes or until they are golden and tender, stirring halfway through for even cooking.

Make the Dressing

While the vegetables roast, whisk together the balsamic vinegar, honey, and a pinch of salt in a small bowl. Taste and adjust seasoning as needed.

Assemble the Salad

Once the vegetables are done roasting, let them cool for a few minutes. Then, in a large serving bowl, combine the baby spinach and roasted vegetables. Drizzle with the balsamic dressing and toss gently to combine.

Serve

Look at those gorgeous colors! Serve immediately while the vegetables are still warm for the best flavor, or let it cool to enjoy later.

Feel free to customize this salad with your favorite veggies!

Pro Tips

For an extra layer of flavor, consider adding crumbled feta cheese or toasted nuts to the salad before serving.

Key Cooking Techniques

A crucial technique for achieving the perfect roast is ensuring your vegetables are cut evenly. Aim for uniform sizes, about 1-inch pieces, to ensure they cook at the same rate. This way, you avoid having some vegetables undercooked while others are overly charred. Use a sharp knife for cleaner cuts, which can help maintain their texture during roasting.

Another technique worth mentioning is the importance of spacing the vegetables on the baking sheet. Overcrowding can lead to steaming rather than roasting, impacting the desired crispness. Spread them in a single layer, allowing the hot air to circulate around each piece. When you see golden edges forming, it's a clear sign they're on the right path to perfection.

Serving Suggestions

When ready to serve, presenting this salad on a large platter can make it a stunning centerpiece. Arranging the vibrant vegetables in a rainbow pattern not only enhances visual appeal but also showcases the diversity of flavors within. Consider garnishing with a sprinkle of feta cheese or pistachios for an added layer of taste and crunch.

If you're looking to elevate the dish further, serve it alongside a protein like grilled chicken or chickpeas for a complete meal. This pairing creates a balanced dish that offers both hearty and refreshing elements, making it a delightful option for any gathering or family dinner.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to use whatever vegetables you have on hand, such as carrots or asparagus.

→ Is this salad vegan?

Yes, this salad is completely vegan as long as you skip any cheese toppings.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. It tastes great even cold!

→ Can I make the dressing ahead of time?

Yes, you can prepare the dressing a few days in advance and refrigerate it until you're ready to use it.