Roasted Vegetable Salad Recipe

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3 votes | 5712 views

This can be prepared the day before (recommended). Just be sure to take it out of the fridge about 10 minutes before serving so it comes to room temperature.

Prep time:
Servings: 4


Cost per serving $1.82 view details


  1. Pre-heat oven to 450 degrees.
  2. Place zucchinis, squash, red peppers and red onion into a large Ziploc bag. In a small bowl mix olive oil, salt, pepper and garlic powder. Mix with a fork until combined then pour into bag. Seal the bag, squeezing out as much air as possible, and massage the oil and spices into the vegetables.
  3. Place vegetables cut side down on a cookie sheet and place into the pre-heated oven. Roast for 10 minutes, remove zucchini and yellow squash, return the other vegetables to oven for another 10 minutes. When done, place red peppers in a Ziploc bag and put in the fridge until cooled. Place the other veggies in a bowl and allow to cool on the counter.
  4. To make the dressing, in a small bowl add the Goat cheese, olive oil, vinegar, salt and pepper. Whisk with fork until completely combined.
  5. When the red peppers are cooled peel the skin off and roughly chop and add to the bowl with the rest of the vegetables.
  6. Add the dressing to the bowl and mix thoroughly. I recommend making this at least an hour before serving and as much as 8 hours before.
  7. You can definitely make this the night before. Roast the veggies and cut them and keep them in a separate bowl. Also make the dressing but don’t mix it with vegetables. The next day all you have to do is mix everything about an hour before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 280g
Recipe makes 4 servings
Calories 251  
Calories from Fat 197 78%
Total Fat 22.32g 28%
Saturated Fat 3.97g 16%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 624mg 26%
Potassium 622mg 18%
Total Carbs 11.01g 3%
Dietary Fiber 3.4g 11%
Sugars 6.64g 4%
Protein 4.35g 7%
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