Roasted Vegetable Salad with Balsamic Vinaigrette

roasted vegetable salad topped with sweet potato, avocado, brussels sprouts and dressing.

Roasted Vegetable Salad with Balsamic Vinaigrette

Course: Salad

Cuisine: American

Keyword: roasted vegetable salad

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 406kcal

Author: Megan Gilmore

This Roasted Vegetable Salad recipe is my favorite way to eat veggies when the weather cools down. It's inspired by a dish that I used to love at California Pizza Kitchen, featuring warm roasted veggies and creamy avocado served over a bed of crunchy romaine lettuce. It's tossed with a restaurant-quality balsamic vinaigrette and is easy to customize with any extra toppings you like!

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Ingredients

Roasted Vegetables

1 pound sweet potatoes , cut into ½-inch chunks
1 pound brussels sprouts , sliced in half
2 tablespoons olive oil
fine sea salt , as needed

Balsamic Vinaigrette

⅓ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 shallot (2 to 3 tablespoons)
1 garlic clove
sea salt and ground black pepper

For Salad Assembly

1 head Romaine lettuce
1 ripe avocado

Instructions

Preheat the oven to 400ºF and gather two 18x13-inch pans. Add the sweet potatoes to one pan, and the brussels sprouts to the other pan. Toss each pan with 1 tablespoon olive oil, using your hands to ensure each piece is coated. Then spread the veggies out in a single layer and sprinkle generously with salt. Bake at 400ºF for 20 to 30 minutes, flipping halfway through.
While you wait on the veggies to roast, prepare the dressing. In a small blender, combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper. Secure the lid and blend until smooth, about 60 seconds. Transfer this to a glass jar with a lid.
When the veggies are done roasting, remove them from the oven and let them cool briefly, about 5 minutes. (This way, they won't make the lettuce wilt.) To assemble the salad, start with a bed of romaine lettuce. Then add the warm veggies, sliced avocado, and a generous drizzle of the dressing. Serve right away for a nice contrast of tender and crunchy textures.
Leftover components, like the romaine, roasted veggies, and dressing, can be stored in separate airtight containers in the fridge for up to 5 days. It's easy to assemble another salad later in the week this way! To warm up the veggies again, toss them in an air fryer at 350ºF for 3 minutes.

Notes

Nutrition information is for a quarter of the roasted veggies, romaine, avocado, and approximately 2 tablespoons of dressing. (The whole recipe makes about 3/4 cup dressing total, so you'll likely have leftovers to use for a side salad, too.) This information is automatically calculated using ingredients from an online database, so it's just an estimate and not a guarantee.

Veggie Note: You can use any other veggies you like to roast for this recipe, like cauliflower, carrots, or beets. Some veggies will cook faster than others, so start checking on them at the 20-minute mark to make sure they don't burn.

Blender Note: I use this Beast blender (affiliate link) for blending salad dressing. It's the perfect size for small batches. I still use my Vitamix for blending larger batches and hot drinks, so it's not the perfect option for all of your needs, but I find myself using it at least 3x a week.

Nutrition