Roasted Veggie Salad

5 from 1 vote

This is the yummiest way to get your daily serving of veggies!

Our Roasted Veggie Salad is a yummy salad to enjoy for lunch or dinner.

Crispy, nutty, and delicious all describe this healthy roasted veggie salad. Packed with amazing nutritious ingredients, this fibrous, veggie-packed dish is nothing but a delight! Not only are the flavors amazing, but the different textures complement each other perfectly! Throw this salad together as a light and healthy main course, or serve it as a side to your favorite protein. 

Antioxidant-Rich Roasted Veggies

Need a boost of vitamins? Dig into this delicious recipe!

We’ve added some diverse, antioxidant rich veggies to this dish– and it’s just so easy to put them all together! Sweet potato offers excellent amounts of fiber, vitamin A and potassium while brussels sprouts and broccoli add some emerald green hues and vitamin K. We even threw in the aromatic red onion for more flavor and extra antioxidants.

Not Your Normal Boring Salad

Whipe this salad up as a light lunch or dinner.

If you couldn’t tell already, this isn’t your normal “dressing on lettuce” salad. This salad is packed full of flavorful ingredients like crispy roasted veggies, sundried tomatoes, roasted sliced almonds, and fresh feta. That means tons of flavor, texture, and awesome benefits like omega-3’s, protein, and antioxidants. 

Easy to Pack Lunch

Sweet potato, broccoli, red onion, and more make this dish extremely nutritious.

Not only is this salad super easy to make, but it’s also very easy to pack up and take with you for lunch! It’s a great, energy-boosting recipe to get you through the day and keep you full. Just remember to wait to top this salad with dressing until you’re ready to serve it. That way you can keep the lettuce from getting too soggy. Nobody likes soggy veggies. 

Toss Up This Roasted Veggie Salad

This veggie-rich salad is full of flavor and satisfying texture.

Make this salad in just 3 easy steps! First, toss the sweet potato, brussels sprouts, broccoli, and red onion in olive oil and roast at 425 degrees Fahrenheit for 20 to 25 minutes. Once complete, place the roasted veggies over a bed of arugula as well as the quinoa, almonds, sundried tomatoes, fresh feta, and parsley and toss them all up. After that, mix together the dressing ingredients in a food processor until smooth and drizzle over top. Give it another toss and enjoy for up to 3 days!

Feel free to add on some grilled chicken or even a little bit of steak for some extra portein and heartiness!

If you make this delicious roasted veggie salad, we’d love to hear what you thought about it! Let us know in the comment section, below.

5 from 1 vote

Roasted Veggie Salad

Nutritious and delicious are the two best words to describe this veggie-rich salad!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 2 cups
Course Main Course, Salad
Cuisine Universal

Ingredients

  • 1 tablespoon olive oil
  • 2 sweet potatoes diced
  • 2 cups brussels sprouts quartered
  • 2 cups broccoli
  • 1 red onion quartered
  • 4 cups arugula
  • 1 cup quinoa cooked
  • 1/4 cup slivered almonds toasted
  • 1/2 cup sundried tomatoes in oil chopped
  • 1/2 cup fresh feta crumbled
  • 1/2 cup parsley chopped

Vinaigrette

  • 2 tablespoons sundried tomatoes in oil
  • 3 tablespoons green onion chopped
  • 2 tablespoons parsley
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar

Instructions

  • Toss sweet potato, brussels sprouts, broccoli, and red onion in olive oil and roast at 425 for 20-25 minutes.
  • Place the roasted veggies over a bed of arugula as well as the quinoa, almonds, sundried tomatoes, fresh feta, and parsley and toss together.
  • Mix together dressing ingredients in a food processor until smooth and drizzle over top.

Nutrition Information

Serving: 2cups | Calories: 425kcal | Carbohydrates: 52g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 10mg | Sodium: 328mg | Potassium: 1334mg | Fiber: 11g | Sugar: 10g | Vitamin A: 18241IU | Vitamin C: 121mg | Calcium: 164mg | Iron: 4mg |
SmartPoints (Freestyle): 14
Keywords Vegetarian

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Enjoyed this nutritious recipe? Check out some more of our filling vegetarian salads for your next lunch:

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Kelsey Butler, MS, RDN

Kelsey Butler is a Registered Dietitian and recipe developer. From a young age, Kelsey found a love for creating delicious recipes. Now, with a Master's in Nutritional Sciences, Kelsey uses her culinary skills to create healthy and unique recipes for many different diets. She is passionate about creating a healthy relationship with all foods and recipes that everyone can enjoy. Kelsey has a passion for cooking, but she also enjoys the outdoors, staying active, and traveling. She is currently living with her partner in New Zealand.

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