Roasted Vegetable Salad

Ingredients & Substitutions

Here I explain the best ingredients for my vegetable salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Vegetables:

• Cauliflower – I usually just chop up a head of cauliflower, but pre-cut florets work great too. If you want to change it up, try roasted broccoli, romanesco, or even a mix of both. I even tossed in leftover pickled cauliflower once!
• Zucchini – I love how zucchini roasts up here, but you can totally swap in yellow squash, patty pan squash, or use a mix. Just don’t try cucumbers!
• Bell Pepper – I used a red one for a little sweetness, but any color works. If you have roasted red peppers instead, you can toss those in after roasting the rest.
• Eggplant – I go for small to medium eggplants since they’re less bitter and have fewer seeds. The smooth, firm ones are best. I used globe eggplant for this.
• Cherry Tomatoes – Grape tomatoes work just as well, and if you’re not into fresh tomatoes, sun-dried tomatoes are a great sub. Just slice them up and mix them in at the end.
• Olive Oil – I use it to help the veggies caramelize and hold onto all the seasoning. Extra virgin olive oil works great, but avocado oil or any neutral oil you like will do the job too.
• Sea Salt & Black Pepper

Vegetable Salad Dressing:

• Olive Oil – This is the base of the dressing. I usually reach for extra virgin olive oil, but any mild oil you like will work here.
• Balsamic Vinegar – Adds that tangy-sweet flavor I love in this roasted vegetable salad. If you’re out, you can swap in red wine vinegar, apple cider vinegar, lemon juice, rice vinegar, or even sherry vinegar.
• Sea Salt & Black Pepper

Add-Ins:

• Fresh Basil – I love using basil in this salad, but if you’re out, try other fresh herbs like parsley, chives, thyme, oregano, or even a little dill. Whatever you have on hand will add a nice pop of flavor.
• Feta Cheese – I usually go with feta, but crumbled goat cheese or shaved parmesan work just as well. Use whatever you like or already have in the fridge!

VARIATION: Use different vegetables.

You can make this rosated vegetable salad with whatever veggies you’ve got, just try to stick with ones that roast in about the same amount of time. I’ve used cherry tomatoes, asparagus, and red onion before — all worked great. I’d skip really dense ones like carrots, beets, or potatoes though, since they take way longer to cook.

How To Make Vegetable Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Roast the vegetables. Cut and spread the veggies out on a big baking sheet. Drizzle with olive oil, season with salt and pepper, and roast until the veggies are tender and golden. I like to chill them for a bit after so the salad is nice and cool.
2. Make the dressing. Whisk the ingredients together until they’re well combined. Taste and tweak the salt and pepper if you need to.
3. Combine the vegetable salad. Toss the roasted veggies with the dressing, then finish with fresh basil and a sprinkle of feta on top.

Serving Ideas

Not sure what to serve with your roasted vegetable salad recipe? Here are some of my favorite ways to turn it into a full meal:

• Chicken – I like topping this with sliced lemon garlic chicken or tossing it next to some juicy grilled chicken thighs. It makes a super easy lunch.
• Seafood – This veggie salad goes great with Tuscan salmon or shrimp scampi. If I’m feeling fancy, I’ll pair it with surf and turf.
• Steak or Chops – I’ve had it with grilled steak and air fryer pork chops! Both are quick, satisfying, and pair really well with the flavors in the salad.
• Soup & Casseroles – This is my go-to side when I’m making a cozy soup like tomato or coconut curry, or even something heavier like eggplant lasagna or stuffed spaghetti squash.