There’s something undeniably comforting about a hearty roasted vegetable salad. Whether it’s a chilly winter evening or a balmy summer night, this versatile dish has the power to transport you to a world of rich flavors and vibrant colors.
I stumbled upon this recipe during a Thanksgiving potluck a few years ago, and since then, it’s become a cherished favorite in my household. Not only is it incredibly easy to make, but it’s also a hit with both adults and kids alike, making it a perfect choice for family dinners or gatherings. Plus, it’s a fantastic way to incorporate more veggies into your diet without compromising on taste.
- 1 small butternut squash, cubed
- 2 red bell peppers, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens (spinach, arugula, kale)
- ¼ cup feta cheese, crumbled
- ¼ cup balsamic vinaigrette
Preheat your oven to 425°F (220°C). Toss butternut squash, red bell peppers, zucchini, yellow squash, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Place the baking sheet in the oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
In a large salad bowl, mix the roasted vegetables with mixed greens. Drizzle with balsamic vinaigrette and toss gently to combine.
Top the salad with crumbled feta cheese just before serving. Enjoy your colorful and nutritious roasted vegetable salad!
Final words
Thank you for trying out this roasted vegetable salad recipe! I hope it brings a burst of color and flavor to your table, just as it has to mine. Remember, this salad is highly customizable, so feel free to throw in your favorite veggies or switch up the dressing. For more wholesome and delicious recipes, make sure to follow along on my site. Happy cooking!
Tags
roasted vegetable salad recipe, vegetable salad, roasted veggies, healthy salad recipe
