This roasted vegetable salad is a vibrant and nutritious dish that combines the natural sweetness of bell peppers, zucchini, and red onion with the fresh flavors of cherry tomatoes and baby spinach. Perfect for a light lunch or a side dish, it's both satisfying and easy to prepare.
While most of the ingredients in this recipe are common, you might need to pay special attention to the balsamic vinegar. This ingredient adds a rich, tangy flavor to the salad, and can usually be found in the vinegar or salad dressing aisle of your supermarket. Make sure to choose a good quality balsamic vinegar for the best taste.
Ingredients for Roasted Vegetable Salad Recipe
Bell peppers: These colorful vegetables add sweetness and a slight crunch to the salad.
Zucchini: A mild-flavored vegetable that roasts beautifully, adding a tender texture.
Red onion: Adds a sharp, slightly sweet flavor that mellows when roasted.
Olive oil: Used to coat the vegetables for roasting, adding richness and helping them caramelize.
Salt: Enhances the natural flavors of the vegetables.
Black pepper: Adds a hint of spice and depth to the dish.
Balsamic vinegar: Provides a tangy, slightly sweet flavor that complements the roasted vegetables.
Cherry tomatoes: These small, juicy tomatoes add a burst of freshness and color.
Baby spinach: Adds a fresh, leafy green element to the salad, balancing the roasted vegetables.
Technique Tip for This Recipe
When roasting vegetables, ensure they are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, preventing that desirable caramelization and char.
Suggested Side Dishes
Alternative Ingredients
chopped bell peppers - Substitute with chopped carrots: Carrots provide a similar sweetness and crunch when roasted, making them a good alternative.
chopped zucchini - Substitute with chopped yellow squash: Yellow squash has a similar texture and mild flavor, which works well in roasted vegetable salads.
chopped red onion - Substitute with chopped shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions, which can be a nice variation.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting vegetables.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, which can add a unique twist.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a tangy flavor that complements roasted vegetables well, though it is less sweet than balsamic.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an excellent substitute.
baby spinach - Substitute with arugula: Arugula provides a peppery flavor and similar leafy texture, adding a different but complementary taste to the salad.
Other Alternative Recipes
How to Store / Freeze This Dish
- To store your roasted vegetable salad, first ensure the vegetables have cooled completely. This prevents condensation and sogginess.
- Transfer the salad to an airtight container. This helps maintain the freshness and flavor of the vegetables.
- Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
- If you plan to keep the salad longer, consider freezing the roasted vegetables separately from the cherry tomatoes and baby spinach. This prevents the greens from becoming mushy.
- To freeze, spread the roasted vegetables on a baking sheet in a single layer and place in the freezer for about 1-2 hours. This flash-freezing method prevents the pieces from sticking together.
- Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date for easy tracking.
- When ready to use, thaw the roasted vegetables in the refrigerator overnight. Combine with fresh cherry tomatoes and baby spinach before serving.
- For best results, add the balsamic vinegar just before serving to maintain the salad's vibrant flavor and texture.
How to Reheat Leftovers
Oven Method
- Preheat your oven to 350°F (175°C).
- Spread the roasted vegetables evenly on a baking sheet.
- Cover the vegetables with aluminum foil to prevent them from drying out.
- Heat for 10-15 minutes or until warmed through.
- Remove from the oven and toss with fresh baby spinach and cherry tomatoes before serving.
Stovetop Method
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Add the roasted vegetables to the skillet and stir occasionally.
- Cook for 5-7 minutes or until the vegetables are heated through.
- Transfer to a bowl and mix with fresh baby spinach and cherry tomatoes.
Microwave Method
- Place the roasted vegetables in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on high for 1-2 minutes, stirring halfway through.
- Check the temperature and microwave for an additional 30 seconds if needed.
- Mix with fresh baby spinach and cherry tomatoes before serving.
Air Fryer Method
- Preheat your air fryer to 350°F (175°C).
- Place the roasted vegetables in the air fryer basket in a single layer.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Combine with fresh baby spinach and cherry tomatoes before serving.
Best Tools for This Recipe
Oven: Used to roast the vegetables at a high temperature to achieve tenderness and slight charring.
Large mixing bowl: Essential for tossing the vegetables with olive oil, salt, and black pepper before roasting.
Baking sheet: Provides a flat surface to spread the vegetables in a single layer for even roasting.
Salad bowl: Used to combine the roasted vegetables, cherry tomatoes, and baby spinach.
Knife: Necessary for chopping the bell peppers, zucchini, and red onion.
Cutting board: Provides a safe surface for chopping the vegetables.
Measuring cups: Used to measure the quantities of bell peppers, zucchini, red onion, and cherry tomatoes.
Measuring spoons: Used to measure the olive oil, salt, black pepper, and balsamic vinegar.
Tongs: Useful for tossing the vegetables in the mixing bowl and later in the salad bowl.
Spatula: Helps to spread the vegetables evenly on the baking sheet and to transfer them to the salad bowl.
Oven mitts: Protect your hands when handling the hot baking sheet.
How to Save Time on This Recipe
Pre-chop vegetables: Chop the bell peppers, zucchini, and red onion in advance and store them in airtight containers.
Use pre-washed greens: Save time by using pre-washed baby spinach.
Batch roasting: Roast extra vegetables and use them in other meals throughout the week.
Sheet pan method: Spread all vegetables on a single sheet pan for even cooking and easy cleanup.
Quick cool down: Place roasted vegetables in the fridge for a few minutes to cool them faster before combining with other ingredients.
Roasted Vegetable Salad
Ingredients
Main Ingredients
- 2 cups chopped bell peppers
- 1 cup chopped zucchini
- 1 cup chopped red onion
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the bell peppers, zucchini, and red onion with olive oil, salt, and black pepper.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
- Remove the vegetables from the oven and let them cool slightly.
- In a large salad bowl, combine the roasted vegetables, cherry tomatoes, and baby spinach.
- Drizzle with balsamic vinegar and toss to combine.
- Serve immediately or refrigerate for later.
Nutritional Value
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