Easy and Healthy Roasted Chopped Vegetable Salad Recipe

Easy and Healthy Roasted Chopped Vegetable Salad Recipe

This veggie salad features slow roasted broccoli, squash and roasted bell peppers seasoned with herbs and served on a bed of spinach then drizzled with a white balsamic vinaigrette.

A bowl filled with roasted vegetables on a bed of spinach.

Keep your New Year’s resolution in check with this great salad full of a delicious mix of vegetables.

When the weather turns colder it’s easy to fall back to comfort foods. 

Well that’s okay in moderation but it’s still important to get your daily fill of fresh vegetables.

In my family, we are trying to incorporate healthy leafy greens and a rainbow of veggies specifically into our daily diets. 

And to be honest with you it’s not easy. They are just not a family favorite. 

So this salad came as quite a surprise to all of us with how delicious and tasty it turned out.

By roasting the broccoli and the other raw vegetables in the salad with some dried or fresh herbs the taste is transformed into something fabulous. 

We allowed the roasted vegetables to cool to room temperature, added juicy tomatoes and served them on fresh spinach.

Next we made a homemade dressing with extra virgin olive oil, balsamic vinegar, honey and herbs and drizzled over top.

The last step was adding creamy crumbled goat cheese.

Why should I roast the vegetables for this side salad?

Roasted vegetables are a delicious and easy way to enjoy a variety of plant foods. 

Roasting brings out their natural sweetness, enhances their flavor, and adds a delightful texture. 

The high heat of the oven caramelizes the sugars in the vegetables, creating a crispy exterior and a tender, juicy interior. 

A baking sheet of raw vegetables before being baked

Salad Ingredients

Here’s what you’ll need.

Spinach. Fresh spinach or any kind of salad greens works for this recipe. I prefer spinach because the spinach wilts a bit from the warm vegetables but is still delicious.

Broccoli. Grab a stalk of broccoli from the produce department of the grocery store and chop it into small florets. Alternatively, cauliflower florets are also delicious in this recipe.

Bell peppers. Any color will do. Grab your a green bell pepper for a less sweet taste or go for yellow bell peppers or red or orange bell pepper for maximum sweetness.

Squash. Yellow squash or green zucchini are both delicious roasted. 

Carrots. Carrots are a root vegetable that roasts well, as they become sweet and tender.

Tomatoes. I like to add fresh grape or cherry tomatoes for burst of juiciness after the roasted veggies have been added to the salad.

Goat Cheese. Goat cheese adds a creamy texture to this salad. If you prefer feta cheese, that is another great option.

Herbs to Provence. This is a mixture of dried herbs including rosemary, lavender,marjoram, thyme, sage, and anise seed.

Other veggie options. Green beans, sweet potato cubes, eggplant, sweet onion, red onion, butternut squash cubes, and mushrooms are all delicious roasted. Fresh English cucumber, kalamata olives and avocado are healthy veggies that can be added as is.

Dressing Ingredients

Most of these ingredients are always handy in my pantry. Here is what you’ll need.

Olive oil. I prefer extra virgin olive oil because it is the lightest flavor and mixes well with the other ingredients.

Vinegar. Balsamic vinegar comes in red and white. This dressing recipe is also delicious with red wine vinegar instead of balsamic.

Honey. Local honey is best and can be found at most grocery stores or farmer’s markets.

Mustard. Stick to Dijon mustard for the best flavor.

Salt and black pepper.

How to make this tasty salad

  1. First gather the ingredients for the vinaigrette. Mix all the ingredients in a small bowl or container and mix well. Set aside.
  2. Preheat the oven. Chop the veggies to be roasted and add them to greased baking or cookie sheet. drizzle the vegetables with olive oil and Herbs de Provence.
  3. Roast the veggies for 15-20 minutes until done.
  4. Arrange the spinach leaves in a large bowl or small individual bowls.
  5. Add the cooled roasted vegetables, the tomatoes and goat cheese.
  6. Drizzle the salad with the flavorful dressing and serve.
A bowl of roasted vegetables on salad greens topped with goat cheese.

What are some vegetables that roast well?

Potatoes. Potatoes are a classic roasted vegetable, as they have a crispy potato outside and a tender inside. Choose red potatoes or sweet potatoes.

Brussels sprouts. Brussels sprouts are a great vegetable to roast, as they become crispy and caramelized on the outside and soft on the inside.

Cauliflower. Cauliflower is delicious cruciferous vegetable that roasts beautifully, especially with Parmesan cheese and Italian seasonings.

Broccoli. Broccoli is one of the best vegetables to roast, as it becomes tender and charred, with a mild, sweet flavor.

Some other vegetables that roast well are beets, parsnips, onions, peppers, tomatoes, zucchini, and squash. 

Even better is seasoning roasted vegetables with your choice of garlic, maple syrup, lemon juice, balsamic vinegar, herbs or cheese for extra flavor.

You can mix and match different raw veggies on a baking sheet, or roast them separately and serve them as a side dish or serve as a main dish with your choice of added protein.

What to serve this salad with?

Roasted Rainbow Winter Salad with Broccoli and Squash

Ali Randall
This winter salad with broccoli and squash features roasted vegetables and dried herbs and drizzled with a white balsamic vinaigrette.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6


  • 5- ounce bag baby spinach
  • 2 cups broccoli florets
  • 1 small yellow squash, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • fresh tomatoes
  • 1/4 cup crumbled goat cheese
  • 2 tablespoon olive oil
  • 1 tablespoon Herbs to Provence
  • Kosher salt and black pepper

For the vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • Salt and black pepper to taste


  • To make the vinaigrette, fill a small bowl with olive oil, white balsamic vinegar, Dijon mustard, honey, salt and pepper and whisk well. Transfer the dressing to a bottle or salad dressing container.
  • Preheat the oven to 350°F.
  • Line a baking sheet with a piece of aluminum foil and spray the foil with cooking spray. 
  • Arrange the broccoli, squash, red pepper and carrots in a single layer on the sheet pan. Season with salt, black pepper and Herbs de Provence. 
  • Drizzle the vegetables with 2 tablespoons of olive oil and roast for 15 minutes until the veggies begin to soften.
  • Remove the vegetables from the oven and allow them to cool completely.
  • Fill a large bowl with the baby spinach, top with the cooled roasted vegetables. Add sliced tomatoes and crumbled goat cheese. 
  • Drizzle with the homemade dressing and serve.
Keyword Vegetable Salad
Roasted vegetable salad on a table next to salad tongs.

If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

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