Description
A vibrant, flavor-packed salad featuring caramelized roasted vegetables and crisp greens, perfect as a hearty side or light main course.
Ingredients
Scale
- 2 cups chopped carrots (about 4 medium carrots)
- 2 cups chopped bell peppers (any color, about 2 medium peppers)
- 2 cups diced zucchini (about 2 medium zucchini)
- 1 cup red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or spring mix)
- Balsamic vinaigrette (for drizzling)
Instructions
- Preheat the oven to 425°F (220°C) for proper caramelization.
- Mix carrots, bell peppers, zucchini, and red onions in a large bowl. Add olive oil.
- Sprinkle with garlic powder, thyme, salt, and pepper, then toss to coat evenly.
- Arrange vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Let the roasted vegetables cool slightly after removing from the oven.
- Layer mixed greens in a bowl, top with roasted veggies, and drizzle with balsamic vinaigrette before serving.
Notes
Add a hint of honey or maple syrup before roasting for sweetness, or sprinkle with nuts like walnuts for crunch. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, salad, caramelized, healthy, easy