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Simple Roasted Vegetable Salad with Lemon Vinaigrette

A bowl of roasted vegetable salad featuring sweet potatoes, Brussels sprouts, red onion, quinoa, and crumbled feta cheese.
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This recipe shows you how to roast a mix of seasonal vegetables until tender and slightly caramelized, then toss them with fresh herbs and a bright lemon vinaigrette for a satisfying, healthy roasted vegetable salad.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and diced into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 red bell pepper, roughly chopped
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa (optional, for heartiness)
  • 1/4 cup crumbled goat cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • For the Vinaigrette: 3 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. In a large bowl, combine the Brussels sprouts, sweet potato, red onion, and red bell pepper. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss well to coat all the vegetables evenly.
  3. Spread the seasoned vegetables in a single layer across the prepared baking sheets. Do not overcrowd the pans; use two sheets if necessary for proper roasting.
  4. Roast for 25 to 35 minutes, stirring halfway through, until the vegetables are tender and have browned edges. Remove from the oven and let cool slightly, about 10 minutes.
  5. While the vegetables cool, prepare the dressing. In a small jar, combine the lemon juice, 1/4 cup extra virgin olive oil, Dijon mustard, and honey. Seal the jar and shake vigorously until the dressing is emulsified.
  6. In a large bowl, combine the warm roasted vegetables and the cooked quinoa, if using. Pour the lemon vinaigrette over the vegetables and toss gently to coat.
  7. Transfer the salad to a serving platter. Sprinkle with crumbled goat cheese and fresh parsley before serving.

Notes

  • You can prepare the roasted vegetables and the dressing up to one day ahead. Store them separately in the refrigerator. Reheat the vegetables slightly before assembling if you prefer a warm salad.
  • For a different flavor profile, substitute balsamic vinegar for the lemon juice in the dressing.
  • If you want a nuttier flavor, add 1/4 cup toasted pecans or walnuts when you add the goat cheese.

Nutrition

Find it online: https://blissbatter.com/roasted-vegetable-salad/