This Roasted Vegetable Salad features leafy greens and a medley of warm vegetables tossed in a homemade Ginger Rosemary Dressing. Each bite is lively, satisfying, and never boring.
This Roasted Vegetable Salad with Ginger Rosemary Dressing is no ordinary salad. It’s layered with warm and tender roasted vegetables to help you feel satisfied, leafy greens and radicchio for refreshment and texture, and finished with a lively salad dressing. Best of all, it’s never boring.
Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.
Pair this hearty salad with a bowl of Cauliflower Fennel Soup for a healthy lunch or dinner, or enjoy it as an appetizer instead. The greens and dressing take minutes to prepare, helping you get it on the table faster; the hardest part is waiting for the vegetables to roast.
You’ll find a little bit of everything in this loaded salad: color, contrast, heartiness, refreshment, and more. It’ll quickly become your new go-to dinner salad.
Ingredients needed
- Radicchio and spinach - The two main leafy greens in this salad. Radicchio is a type of cabbage with purple leaves and long, white stems. It’s naturally bitter in flavor, which is somewhat toned down when paired with other leafy greens. Still, if the flavor is too strong for you, you can soak the leaves in a bowl of cold water for up to 30 minutes before assembling the salad.
- Frisée - This is another leafy green that lifts up the salad. It brings some refreshment to each bite and adds dimension to the presentation. If you can’t find frisée, chopped endive is the next best option.
- Yellow squash - This is a type of summer squash that, other than being a naturally low carb vegetable, really brightens up the presentation. Feel free to use a different type of summer squash instead, like green zucchini or yellow zucchini.
- Brussels sprouts - This is a type of cruciferous vegetable that fills the salad with a ton of health benefits. They’re wonderful sources of vitamins C and K and contain a compound that can help ward off certain cancers.
- Baby bella mushrooms - Roasted mushrooms really make this salad hearty.
- Ginger rosemary dressing - A fragrant, punchy salad dressing made from oil, lemon juice, garlic, fresh ginger, mustard, and fresh rosemary.
How to make a roasted vegetable salad
This is a quick and easy salad you can throw together in minutes:
Step 1: Lay the prepped and chopped vegetables on a sheet pan. Season with salt, pepper, and oil, and toss to combine.
Step 2: Roast the vegetables until they’re slightly soft and tender.
Step 3: While you wait on the vegetables, whisk the dressing ingredients together in a small jar.
Step 4: To assemble, add the radicchio and spinach to a large salad bowl. Add the roasted vegetables on top, then the ginger rosemary dressing. Toss to combine, then serve!
Customize the salad
- Instead of the vegetables in the recipe card, use what you already have at home or your personal favorites. Eggplant, bell peppers, cauliflower, and sweet potatoes are all welcome in a roasted veg salad.
- Pair the radicchio with the leafy greens of your choice. Instead of spinach or frisée, use kale, romaine, escarole, endive, arugula, or butter lettuce.
- Make it extra filling with protein. Sliced roasted chicken breasts or turkey breast pair well.
Serving suggestions
The beauty of this roast vegetable salad is that it’s hearty enough to eat as a main. You can pair it with steak and grilled veggies or a piece of Mediterranean salmon, but really, it’s quite filling on its own.
Storing leftovers
You could keep any leftover salad in an airtight container in the fridge for 2 to 3 days (separate from the dressing preferably), but it tastes best when it’s just been assembled. As it sits, the warm veggies will wilt the greens. Plus, the veggies are much tastier when they’re warm and freshly roasted rather than cold.
The best way to save time is to whisk the dressing in advance and store it in a jar in the fridge. It’ll last you for up to 1 week and can be used on my Green Tuna Salad or any other salad recipe.
Regardless, feel free to enjoy the cold leftovers for a quick lunch! At the end of the day, it’s still a healthy salad that will fill you up.
Looking for more light and healthy meals that are program approved?
If you’re looking for more nutritious meals to keep you on track and help you feel great, then you’re sure to love these recipes:
- Zesty Tilapia with Charred Green Beans
- Low Carb Fish Tacos with Garden Salsa
- Instant Pot Stuffed Peppers Soup
- Weight Loss Omelette 3 Ways
- Stuffed Zucchini Boats
Roasted Vegetable Salad with Ginger Rosemary Dressing
Ingredients
- 1 head radicchio chopped
- 2 cups spinach
- 2 cups frisée or endive chopped
- 1 yellow squash cubed
- 2 cups brussel sprouts halved or quartered
- 1 cup baby Bella mushroom sliced
Salad Dressing
- ⅓ cup olive oil
- 1 lemon juiced
- 2 cloves garlic minced or pressed
- 1 teaspoon fresh ginger grated or paste
- ½ teaspoon mustard
- 1 teaspoon fresh rosemary chopped finely
- salt and pepper to taste
Instructions
- Season chopped vegetables with salt, pepper and a splash of oil. Transfer to a sheet pan and roast at 400F degrees for 25-30 minutes, turning vegetables over half way through.
- Add salad greens to a big bowl and set aside.
- Mix dressing ingredients in a small jar and whisk well to combine.
- Transfer roasted vegetables to bowl of greens. Mix well then top with ginger rosemary dressing. Serve.
Notes
- Instead of the vegetables in the recipe card, use what you already have at home or your personal favorites. Eggplant, bell peppers, cauliflower, and sweet potatoes are all welcome in a roasted veg salad.
- Pair the radicchio with the leafy greens of your choice. Instead of spinach or frisée, use kale, romaine, escarole, endive, arugula, or butter lettuce.
- Make it extra filling with protein. Sliced roasted chicken breasts or chickpeas would pair well, or you can add cooked quinoa or couscous for substance.
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