hearty roast vegetable salad

A hearty roast vegetable salad is always a good choice, either as a full meal or a side dish. Full of flavors and nutrients, this dish combines the integrity of seasonal, quality vegetables with the flavor of roasting. Whether you are a dedicated vegan or simply starting your journey, this recipe is sure to become a favorite. hearty roast vegetable salad


For the Roasted Vegetables

  • 2 cups of sweet potatoes, peeled and diced
  • 2 cups of butternut squash, peeled and diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into wedges
  • 2 cups of broccoli florets
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt & black pepper

For the Salad

  • 4 cups of fresh mixed greens (spinach, arugula, or kale work well)
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of cucumber, diced
  • 1/4 cup of red cabbage, thinly sliced
  • 1/4 cup of toasted pumpkin seeds
  • 1/4 cup of dried cranberries

For the Dressing

  • 3 tablespoons of balsamic vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of maple syrup
  • Salt & black pepper


  1. Start by preheating your oven to 200°C (390°F). Mix sweet potatoes, pumpkin, bell peppers, red onions, and broccoli with olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper in a bowl.
  2. Lay the vegetables on a baking tray. Bake them in the oven for about 25-30 minutes or until tender and slightly caramelized. Swirl midway through the roasting process for even cooking.
  3. Prepare the sauce. In a small bowl, mix balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and black pepper.
  4. Once the grilled vegetables are ready, let them cool.
  5. In a different bowl, combine the fresh greens, cherry tomatoes, diced cucumber, and sliced ​​purple cabbage.
  6. Add the cooled roasted vegetables to the salad bowl and again mix.
  7. Pour dressing over salad and toss.
  8. To the final touch, sprinkle a good amount of toasted pumpkin seeds or dried cranberries.
  9. Now it is time to serve your grilled vegetable salad in and enjoy!


With roasted sweet potatoes, pumpkin, colorful peppers, and nutritious greens, this salad is a burst of healthy flavors. The mixture of grilled vegetables, fresh greens, and sweet sauce creates a great flavor someone may not forget so easily.


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