My daughter recently said to me “Mom we make your roasted vegetables and throw them in a salad with rotisserie chicken and it’s amazing.” So here it is: The Roasted Vegetable Salad! Beautiful, filling and warm, perfect for a chilly fall/winter meal!
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Roasted Vegetable Salad~ Paleo and Whole 30!


How to Make the Roasted Vegetable Salad:

Simply roast carrots, shallots, butternut squash, and parsnips tossed in olive oil and sea salt until the edges are crispy.

Roasted Vegetable Salad

Add asparagus for the last 10 minutes…

Roasted Vegetable Salad

…when veggies are roasted, place on top of your favorite greens and voila! A colorful, amazing, nutritious salad!


You can keep it simple by adding shredded rotisserie chicken or serve with my Perfectly Tender Chicken Breast!



The Recipe: Roasted Vegetable Salad

Tips and what you will need: Butternut Squash can be a easy to work with or a real pain! Click here to learn to easily work with butternut squash. You will need a rimmed cookie sheet and parchment paper. This salad is grain free, gluten free, dairy free and Whole 30 Compliant.

Roasted Vegetable Salad
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
A warm, comforting salad. You will need to know how to work with butternut squash so please click link above.
Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe, vegetarian
Servings: 6 servings
Author: Linda Spiker
  • 3 large shallots peeled and quartered
  • 2 cups butternut squash peeled and cut into 1/2" cubes
  • 4 carrots peeled and sliced 1/2" thick (on the diagonal if you want to be fancy)
  • 1 medium parsnip peeled and sliced 1/4 inch (when you get to the thick top cut in half too)
  • one small bunch asparagus trimmed and cut into 2" pieces
  • 4 cups baby greens
  • pecans to taste (optional)
  • sea salt and pepper to taste
  • olive oil
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup good quality aged balsamic vinegar
  • 1 tsp spicy brown mustard
  • sea salt and pepper to taste
  1. Preheat oven to 400 degrees and place rack in upper third of oven.
  2. Cover rimmed cookie with parchment paper and set aside.
For Salad:
  1. Using a Y peeler, peel butternut squash and cut into 1/2" cubes. Prepare the rest of vegetables. Place all veggies except asparagus on parchment covered cookie sheet. Drizzle with olive oil and toss. Veggies should be glistening with olive oil but not soaked. Sprinkle with sea salt and pepper. Toss again.
  2. Place vegetables in oven and roast for 40 minutes.
  3. Toss asparagus with olive oil, sea salt and pepper and set aside.
Make Dressing:
  1. Combine ingredients and whisk well.
  2. When veggies have cooked for 40 minutes add asparagus and roast 10 more minutes. Remove from oven and allow to cool slightly.
  3. Place lettuce on platter, top with vegetables and pecans/chicken if desired.
  4. Dress. Toss. Serve!


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