Easy Roasted Veggie Salad – Perfect for Fall Weather!
It’s time for another salad, but this time it’s my Roasted Veggie Salad!
As crazy as it may sound, I could eat salads for lunch or dinner all year round… BUT that is because I love my salads loaded with toppings and drizzled with delicious dressings.
With summer ending and fall starting, I refuse to give up eating delicious salads that are typically enjoyed during the spring and summer seasons of the year. Therefore, this amazing Roasted Veggie Salad will be keeping my abnormal salad cravings satisfied as we approach the colder weather ahead.
I love roasting vegetables according to what is in season. You can figure out which vegetables are in season by what is on sale at the grocery store. Therefore, I recommend utilizing the vegetables you can find in season wherever you are located. The vegetables in this recipe are all in season for the fall months, so keep your eyes peeled on your next trip to the grocery store!
Roasting different types of vegetables result in different roasting times. I created this recipe following the roasting times based on the type of vegetable, as carrots, which are a root vegetable, will take longer to roast than mushrooms. You’re welcome to go ahead and roast all your vegetables at the same time, but your vegetables will result in some either being undercooked or over cooked.
THE MORE YOU KNOW
Agave Nectar
Agave is a great liquid sweetener to use in replacement of processed sugar. There are many other types of sweeteners you can use instead such as Maple Syrup or Stevia. I prefer using Agave because it has a very neutral taste.
THANKS FOR READING
Roasting vegetables are one of my favorite things to do for meals because they add variety to your meals. They are also great because they are easy to meal prep for the week and can be tossed on salad, brown rice, or quinoa. I hope you ENJOY roasting your own vegetables and have fun switching it up with different vegetables!
– Janelle
Roasted Veggie Salad
Ingredients
Roasted Veggies
- 2 cup Brussels Sprouts halved
- 2 cup Mushrooms sliced
- 1 cup Red Bell Pepper diced
- ½ White Onion diced
- 2 cup Carrots ½ inch coins
- 4-6 tsp Olive Oil
- Salt and Pepper to Taste
Balsamic Glaze
- 3 tbsp Balsamic Vinegar
- 2 tbsp Agave Nectar
- 1 tbsp Brown Mustard
General
- Spinach
- Avocado optional
- Cherry Tomato optional
- Black Pepper to Top
Instructions
- Preheat oven to 425°F and prepare baking pan with silicone baking mat, aluminum foil, or oil to prevent vegetables from sticking to pan.
- Wash and chop vegetables. Halve Brussel sprouts, slice mushrooms about 1/4-inch thick, dice red bell pepper and onion, and slice carrots about 1/2-inch thick.
- In a bowl coat carrots and onions with 1-2 tsp of Olive Oil for each veggie and transfer to baking pan. Lightly season with black pepper and salt.
- Bake for 10 minutes.
Remove pan from oven and flip carrots/onions. Using the same bowl coat the Brussel sprouts with 1-2 tsp of Olive Oil and transfer to baking pan along with the onions and carrots. Lightly season with black pepper and salt.- Bake for 7 minutes.
- Remove pan from oven and flip carrots/onions/Brussel sprouts. Using the same bowl coat the mushroom and red pepper with 1-2 tsp of Olive Oil for each veggie and transfer to baking pan. Lightly season with black pepper and salt.
- Bake for 15-20 minutes until golden and pierceable with a fork.
- In a bowl or blender, mix or blend the balsamic vinegar, agave, and mustard to form the balsamic glaze.
- Assemble salad by adding roasted vegetables to a bed of spinach and drizzle balsamic dressing on top. Optionally add fresh toppings like cherry tomatoes or avocado and a pinch of Black Pepper.