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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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.
Add asparagus for the last 10 minutes…
…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.
- 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
Preheat oven to 400 degrees and place rack in upper third of oven.
Cover rimmed cookie with parchment paper and set aside.
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.
Place vegetables in oven and roast for 40 minutes.
Toss asparagus with olive oil, sea salt and pepper and set aside.
Combine ingredients and whisk well.
When veggies have cooked for 40 minutes add asparagus and roast 10 more minutes. Remove from oven and allow to cool slightly.
Place lettuce on platter, top with vegetables and pecans/chicken if desired.
Dress. Toss. Serve!
MAY I PLEASE ASK A LITTLE FAVOR?
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So good and easy. So many options with veggies. One of my favorites.
I’m totally obsessed with roasted veggies. In fact, there are a few veggies I will ONLY eat if they are roasted. I love this salad. Would be perfect to mix up my usual boring lunches!
Aren’t they the best!
Yes! That totally looks amazing and is totally something I can easily do. I’m always trying to find ways to add veggies in and I think this is perfect!
This looks really yummy! I love experimenting with veggies!
This looks absolutely delicious! Will you bring some over to my house, stat!
Will be right there 🙂
What a great idea! Never thought to add roasted veggies on to my salad. I’m going to try this out. Thank you!
Roasted veggies over a salad is my all-time favorite winter lunch. We’re vegetarians, though, so we usually just add chick peas instead of chicken.
Roasted vegetables are my comfort food in the winter, and I love throwing them into a salad. This one sounds delicious – especially the butternut squash!
I love roasting extra veggies to do stuff like this throughout the week or for an easy weeknight meal! Perfection. 🙂
I love roasted veggies and find them so comforting in salads during the winter! This salad is BEAUTIFUL!!
Thank you and I agree!
We do this a lot at our house too. I’ll have to try your variation. Thanks!
Yum! Sounds so good and so comforting! Can’t wait to try it. Thanks for the recipe!