Balsamic Roasted Vegetable Salad

Name: Balsamic Roasted Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups Brussels sprouts, halved; 1 cup carrots, sliced; 1 red bell pepper, chopped; 1 zucchini, sliced; 1 red onion, cut into wedges; 1/4 cup balsamic vinegar; 3 tablespoons olive oil; 1 teaspoon honey; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Seasonal Flavor Recipes

I absolutely love making this Balsamic Roasted Vegetable Salad, especially during the harvest season when produce is at its freshest. The combination of roasted veggies drizzled with a tangy balsamic glaze creates a flavor-packed dish that’s perfect as a side or a light main. I find that roasting the vegetables really enhances their natural sweetness while the balsamic vinegar adds an exciting punch. Each bite offers a delightful mix of textures and tastes, making this salad a new favorite in my home, and I bet it will be for you too!

Created by

Sandra

Last updated on 2026-01-18T13:42:27.614Z

When I first made this salad, I was skeptical about the medley of roasted vegetables, but the end result blew me away! Roasting the vegetables at a high temperature allows their flavors to concentrate beautifully while achieving that irresistible caramelization. My tip? Choose a variety of colors and textures—this not only enhances the visual appeal but also adds depth to each bite, making the salad much more enjoyable!

Additionally, I discovered that letting the roasted vegetables cool slightly before mixing them with the dressing helps them retain their vibrant colors and prevents sogginess. Mixing them with the balsamic while still warm allows the flavors to meld perfectly. This salad truly showcases how simple ingredients can come together to create something extraordinary!

        Why You'll Love This Recipe
        A vibrant medley of seasonal roasted vegetables bursting with flavor
Tangy balsamic glaze that perfectly complements the sweetness of the veggies
A versatile dish that can be served warm or cold on any occasion

      

Enhancing Flavor through Roasting

Roasting vegetables is not just about cooking; it’s a transformative process that elevates their natural sweetness. When Brussels sprouts and carrots are exposed to high heat, their sugars caramelize, creating a delightful flavor enhancement. Aim for a golden-brown color on the edges, which indicates that the roasting process is achieving that perfect balance of tenderness and char. Keep an eye on the vegetables towards the end of cooking, as oven temperatures can vary, and you don't want them to overcook and lose their texture.

To achieve consistent results, try to cut the vegetables into similar sizes. This ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked. For example, halve the Brussels sprouts precisely and cut the carrots into uniform slices. This attention to detail pays off in both texture and presentation when served.

Crafting the Perfect Balsamic Dressing

The dressing in this recipe is essential for tying together the diverse flavors of the roasted vegetables. Balsamic vinegar not only adds acidity, but its rich, complex flavor profiles enhance the overall dish. If you're considering a substitution, try using apple cider vinegar for a lighter taste or even a flavored balsamic for added depth. I find that letting the dressing sit for a few minutes before drizzling allows the flavors to meld beautifully.

Don’t forget about the honey! At first glance, it might seem like a simple sweetener, but it’s a game-changer in balancing the tanginess of the balsamic. If you're looking to reduce sugar, agave nectar or a sugar-free syrup works well too. Adjust the amount based on your taste preference; start with a teaspoon and add more if desired.

Storage and Serving Suggestions

One of the best aspects of this Balsamic Roasted Vegetable Salad is its versatility in storage. After serving, any leftovers can be refrigerated in an airtight container for up to three days. Roast the vegetables in a big batch on the weekend, and you can quickly assemble the salad throughout the week. Just remember to add the dressing right before serving to keep the veggies crisp and vibrant.

For a delicious variation, think about adding some roasted chickpeas or quinoa for protein, making it an even heartier meal. You can also experiment with adding nuts or seeds for extra crunch. If you’re serving this salad at a picnic or gathering, try it cold for a refreshing twist, enhancing the summer vibe as the flavors mix and develop over time.

Ingredients

Ingredients for Balsamic Roasted Vegetable Salad

Vegetables

2 cups Brussels sprouts, halved
1 cup carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, cut into wedges

Dressing

1/4 cup balsamic vinegar
3 tablespoons olive oil
1 teaspoon honey
Salt and pepper to taste
Fresh basil leaves for garnish

Combine all the ingredients in a large bowl before roasting for maximum flavor infusion.

Instructions

Preparation Steps

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Vegetables

In a large bowl, combine the Brussels sprouts, carrots, bell pepper, zucchini, and red onion. Drizzle with olive oil, salt, and pepper, then toss to coat.

Roast the Vegetables

Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.

Make the Dressing

In a small bowl, whisk together the balsamic vinegar, honey, and a pinch of salt and pepper until well combined.

Combine and Serve

Once the vegetables are roasted, let them cool slightly. Drizzle with the balsamic dressing, toss gently, and garnish with fresh basil before serving.

Serve this salad warm or cold, making it a versatile dish for any meal.

Pro Tips

For added crunch, consider sprinkling some toasted nuts or seeds on top just before serving. This adds an extra layer of texture that complements the tender roasted vegetables perfectly.

Ingredient Alternatives

Incorporating seasonal vegetables is not just ideal for freshness; it can also enhance your Balsamic Roasted Vegetable Salad significantly. Feel free to swap in other veggies like butternut squash, sweet potatoes, or asparagus. Each offers a unique flavor profile and texture that enriches the dish. Just keep in mind that root vegetables might require a bit more time in the oven, while delicate greens like zucchini may roast faster. Adjust your cooking times accordingly to achieve that perfect al dente bite.

For those who prefer a Mediterranean twist, consider adding olives, sun-dried tomatoes, or even feta cheese after roasting. These ingredients will introduce a savory punch that beautifully complements the sweetness of the balsamic and vegetables. If you're vegan, simply omit the cheese and perhaps toss in some sliced avocado for added creaminess without detracting from the original flavors.

Troubleshooting Common Issues

If you find that your vegetables are not browning well, it could be a matter of overcrowding the baking sheet. Giving them adequate space allows for proper airflow, promoting that desirable caramelization. Use two baking sheets if necessary, keeping the veggies in a single layer. I also recommend using fresh vegetables, as they hold up better during the roasting phase compared to frozen varieties, which may release excess moisture and result in steaming instead of roasting.

Another common concern is ending up with a mushy texture. To avoid this, aim to remove the vegetables from the oven just when they are tender yet still firm to the bite. You should be able to pierce them easily with a fork but should feel a slight resistance. If you accidentally overcook them, try adding fresh herbs or a sprinkle of lemon juice after roasting to bring some life back to the dish.

Serving as a Main Course

While this salad shines as a side, it can easily transition into a delightful main dish. Add a protein source like grilled chicken, shrimp, or even lentils to make it filling enough for lunch or dinner. For a heartier option, consider mixing in some cooked grains like farro or brown rice, which will soak up the delicious balsamic dressing beautifully while offering nutritious benefits.

To present this salad beautifully, layer ingredients in a large bowl or platter to showcase the vibrant colors and textures. You can top it with toasted nuts or seeds for an added crunch just before serving to ensure they remain crispy. This makes it visually appealing and delicious, perfect for entertaining guests or simply elevating a casual meal at home.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute any seasonal vegetables you prefer, like sweet potatoes, asparagus, or even cherry tomatoes.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier!

→ Can I make this salad ahead of time?

Yes, you can roast the vegetables ahead and store them in the fridge. Combine with the dressing just before serving.

→ Is this recipe vegan?

Yes, this Balsamic Roasted Vegetable Salad is completely vegan, making it a great option for a variety of dietary preferences.