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Cold Roasted Veggie Salad

Cold Roasted Veggie Salad: A Flavorful Make-Ahead Delight

Cold Roasted Veggie Salad is a customizable, make-ahead option featuring caramelized vegetables and a tangy vinaigrette that delights any palate.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Broccoli Florets Provides crunch and nutrition; substitute with asparagus for a seasonal twist.
  • 2 cups Cauliflower Florets Adds earthy flavor and texture; use Brussels sprouts for variety.
  • 2 medium Carrot (sliced) Offers sweetness and color; consider parsnips for a different flavor.
  • 1 medium Red Bell Pepper (cut into strips) Brings sweetness and vibrant color; try yellow pepper for added variety.
  • 1 medium Zucchini (sliced into half-moons) Adds moisture and profile; eggplant is a suitable alternative.
For the Vinaigrette
  • 2 tbsp Olive Oil Essential for roasting and emulsifying the dressing; use avocado oil for a neutral flavor.
  • Salt Enhance flavor; opt for sea salt for best results.
  • Black Pepper Enhance flavor; opt for freshly cracked pepper for best results.
  • 2 tbsp Fresh Lemon Juice Provides acidity and brightness; substitute with lime juice for a different twist.
  • 1 tsp Dijon Mustard Adds tang and depth; yellow mustard works as a substitute.
  • 1 tsp Honey or Maple Syrup Sweetens the dressing; use agave syrup for a vegan option.
  • 1 tsp Fresh Parsley (chopped) Adds freshness; substitute with cilantro for a bold twist.
  • 1/2 tsp Dried Oregano Enhances Mediterranean flavor; consider Italian seasoning as an alternative.

Equipment

  • Oven
  • Baking Sheet
  • large bowl
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the broccoli florets, cauliflower florets, sliced carrots, red bell pepper strips, and zucchini half-moons. Drizzle 2 tablespoons of olive oil over the veggies, then season generously with salt and black pepper. Toss everything together until well-coated.
  3. Spread the seasoned vegetables evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through until tender and lightly charred.
  4. Allow the vegetables to cool completely at room temperature.
  5. In a mixing bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, chopped parsley, and dried oregano until well emulsified.
  6. Transfer the cooled roasted vegetables to a serving bowl and drizzle the vinaigrette over the top. Toss gently to coat.
  7. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Store roasted vegetables and the dressing separately to maintain crispness. Combine just before serving for best texture.

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