Ingredients & Substitutions
Here I explain the best roasted vegetable salad ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Vegetables:
Cauliflower – Either cut a whole cauliflower head or use pre-cut cauliflower florets. The same method also works for roasted broccoli, caramelized romanesco, or roasted cauliflower and broccoli together. Zucchini – You can also make this vegetable salad using cucumbers (don’t roast them, ha!), yellow squash, patty pan squash, or a combination. Bell Pepper – I used a red bell pepper, but you could use yellow, orange, or green if you prefer. If you don’t have fresh peppers but have roasted red peppers on hand, you can toss them in after roasting the other vegetables. Eggplant – Look for small to medium eggplants if possible, as larger ones are more bitter and have more seeds. Make sure the skin is smooth and the flesh feels firm. I used globe eggplants (sometimes called American eggplants). Cherry Tomatoes – You can also use grape tomatoes. Sun-dried tomatoes would be another great substitute if you’re not a fan of fresh ones. Olive Oil – Helps the veggies caramelize and spices stick. You can also use extra virgin olive oil, avocado oil, or any oil you prefer. Sea Salt & Black Pepper
Balsamic Dressing:
Olive Oil – Makes up the base of the dressing. Balsamic Vinegar – Adds tang and a hint of sweetness. You can also use red wine vinegar, lemon juice, apple cider vinegar, rice vinegar, or sherry vinegar. Sea Salt & Black Pepper
Add-Ins:
Fresh Basil – I love basil here, but you can try other fresh herbs such as thyme, chives, oregano, parsley, or dill. Feta Cheese – Crumbled goat cheese or shaved parmesan make good alternatives if you don’t have (or don’t like) feta.
How To Make Vegetable Salad
This section shows how to make roasted vegetable salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. You can make this vegetable salad recipe with just about any veggies you like, but make sure to choose veggies that will take a similar amount of time to roast. Some good options include: Broccoli florets, cherry tomatoes, asparagus, or red onion. Avoid super dense root vegetables, like carrots, beets, and potatoes.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 5 days. Meal prep: Roast veggies and make dressing ahead of time and store in the refrigerator. Mix add-ins and dressing right before serving.
What To Serve With Vegetable Salad
Roasted vegetable salad has an Italian or Mediterranean flavor to it, so you can pair it with dishes from those cuisines, but it’s neutral enough to go with American dishes, too. Here are some ideas for what to serve with it:
Chicken – Add some Instant Pot chicken or sliced lemon garlic chicken right over the salad if you need some protein to make it a quick and easy lunch! If you want a main dish on the side instead, try creamy Crock Pot chicken or crispy grilled chicken thighs. Seafood – This vegetable salad goes well with my Tuscan salmon, shrimp scampi, and pan fried tilapia for cost-effective options. For a fancier feast, I pair it with surf and turf. Other Meats – Serve alongside quick and easy air fryer pork chops (or grilled pork chops), grilled lamb kofta kebab, lamb chops, juicy grilled steak, or even pork steak recipes. Soups – Pair the salad with a hearty soup, such as roasted tomato soup, minestrone, coconut curry, or zucchini soup for a summer meal. Casseroles – Veggie salad is a great way to lighten up a heavier main dish like stuffed spaghetti squash. If you have more eggplant to use up, try eggplant lasagna!
More Vegetable Salad Recipes
Here are some ideas for unique and flavorful salads that make the most of your fresh produce: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
