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Roasted Vegetable Salad with Ginger Rosemary Dressing

This Roasted Vegetable Salad with Ginger Rosemary Dressing is not your average boring salad! It’s layered with warm and tender roasted vegetables, leafy greens and radicchio, and finished with a lively salad dressing. Perfect as a light meal or hearty appetizer.
Prep Time12 minutes
Cook Time30 minutes
Total Time42 minutes
Course: Salads
Cuisine: American
Keyword: Low Carb Roasted Vegetables, Roasted Vegetable Salad
Servings: 6 people
Author: Silvia Dunnirvine


  • 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

  • 1/3 cup olive oil
  • 1 lemon juiced
  • 2 cloves garlic minced or pressed
  • 1 tsp fresh ginger grated or paste
  • 1/2 tsp mustard
  • 1 tsp fresh rosemary chopped finely
  • salt and pepper to taste


  • 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.


  • 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.


Calories: 151kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 40mg | Potassium: 551mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2194IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 1mg