Go Back
–+ servings

Easy Roasted Vegetable Salad

Ellen
Perfectly roasted sweet potatoes, sweet peppers. eggplant and zucchini tossed with fresh greens in a savoury sweet maple dressing. Salad for dinner never looked so good!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Salad
Cuisine American
Servings 4 people

Ingredients
  

For Roasting Vegetables

  • 2 sweet potatoes cut into 1 inch cubes with skin on
  • 2 zucchinis cut into 1 inch cubes
  • 2 chinese eggplants cut into 1 inch cubes
  • 1 sweet red pepper
  • 2 tsp kosher salt divided with a little extra
  • 1 tsp black pepper divided with a little extra
  • 5-6 tbsp olive oil extra virgin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil

For Salad

  • 10 oz spring mix
  • 3 sprigs green onions chopped
  • 8 oz cherry tomatoes (or grape tomatoes) cut in half
  • 1 medium avacado

For Salad Dressing

  • 1/4 cup freshly squeezed lemon juice about the juice of one whole lemon
  • 1/4 cup olive oil extra virgin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp maple syrup (or honey for non-vegan option)

Instructions
 

Prepare Roasted Vegetables

  • Preheat oven to 400 F. Line two baking sheets with parchment paper
  • Toss sweet potatoes in a bowl with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder
  • Lay sweet potatoes in one layer on one baking sheet and place in oven for 30-35 minutes
  • Toss zucchinis with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp garlic powder
  • Toss chinese eggplants with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp oregano and 1 tsp basil
  • Lay eggplant and zucchini in a single layer on the second baking sheet (each taking one half of the sheet). Place in the oven for 20-25 minutes.
  • Toss red pepper in 1/2 tbsp olive oil, pinch of salt and black pepper
  • About 15 minutes into roasting, flip the sweet potatoes, eggplant and zucchini to roast evenly
  • After flipping, add red peppers in a single layer on the baking sheet with the sweet potatoes. Move the sweet potatoes around to create some room. Roast for 12 mins.
  • After 30 mins of roasting has passed, check on the vegetables to see if they are done. All vegetables should be pierced easily with a fork. If not done, keep roasting and check every 5 minutes or so
  • Once vegetables are done roasting, combine all of them in one sheet and cover it with the second sheet. This will steam the vegetables and release their juices

Prepare Salad and Dressing

  • Combine spring mix, green onions, halved tomatoes in a salad serving bowl. Set aside
  • Combine lemon juice and olive oil and whisk with a fork for 30 seconds to combine
  • Add salt, pepper and maple syrup. Whisk to combine. Do a quick taste test of the dressing, add a bit more salt and/or maple syrup if desired

Toss Salad and Roasted Vegetables

  • Add 3/4 of the salad dressing to the salad greens and toss to coat
  • Add slightly cooled roasted vegetables and any juices on top of the salad. Spoon over remaining dressing or leave on the side for serving
  • Cut avacado open, slice and add it to the salad
  • Serve immediately

Notes

  • TIME SAVING TIP - Once the vegetables are in the oven roasting, chop up the tomatoes, onions and mix the salad dressing to work in parallel.  From personal experience, I'm able to prepare the rest of the salad while the roasting happens
  • ROASTING VEGETABLES - Try to make sure the vegetables are laid out in one layer for even cooking.  If you don't have room to add the red peppers to the sweet potato baking sheet, I usually put it in my toaster oven
  • COOL ROASTED VEGETABLES - Once the vegetables are out of the oven.  Cool them for 10 minutes to let the juices release.  Don't put the hot roasted vegetables immediately out of the oven on the salad greens.  This might cause too much wilting.  Letting it cool for 10 minutes is ample time
  • MAKE AHEAD - This salad tastes great even the next day!  If saving for a next day meal, portion out the salad greens and the roasted vegetables without adding any dressing.  Portion out the dressing in a separate container.  Refrigerate.  When ready to eat, toss dressing and salad together with a fresh avacado.  Avocados should only be cut open right before eating to avoid browning
Keyword roasted vegetables, weeknight dinner
Tried this recipe?Let us know how it was!