Roasted Vegetable Salad with Basil Balsamic Dressing
This roasted vegetable salad is hearty, flavorful, and perfect for any season. Roasted zucchini, cherry tomatoes, and artichokes are tossed with quinoa, Parmesan, and a fresh, irresistible basil balsamic vinaigrette that you’ll want to drizzle on everything! You can easily mix and match the veggies with whatever is in season, making this salad versatile and always fresh!
Need more healthy salad recipes? Don’t miss my favorite celeb salad — the Jennifer Aniston salad, this addictive cold quinoa salad with asparagus, and this roasted cauliflower salad with lemon tahini dressing!
Recipe Ingredients
You’ll need the following ingredients to make this roasted vegetable salad with basil balsamic dressing:
For the dressing
For the salad
Ingredient Notes, Substitutions & Additions
Vegetables: The beauty of this recipe is that you can mix and match the veggies, and most anything will be delicious with basil balsamic dressing! Veggies to try: mushrooms, bell peppers, brussels sprouts, eggplant, and butternut squash.
Add protein: Chicken, shrimp, or chickpeas make this salad a bit more hearty and packed with protein.
Grain Swap Options for this Veggie Salad
Mix and match your favorite grains to make this roasted vegetable salad your own! Here are some easy swap ideas:
| Grain | Cooking Notes / Flavor | Suggested Use |
|---|---|---|
| Quinoa | Light, fluffy, cooks in ~15 min | Classic choice for this salad; soaks up dressing well |
| Couscous (regular or Israeli) | Quick-cooking, soft texture | Great for a lighter salad base |
| Orzo | Pasta-like, tender | Excellent for a warm or chilled salad and summertime! |
| Farro | Chewy, nutty flavor | Hearty option, holds up well for make-ahead meals |
| Barley | Slightly chewy, mild flavor | Adds substance without overpowering the veggies |
| Bulgur Wheat | Quick-cooking, nutty | Perfect for a Mediterranean twist |
| Wild Rice Blend | Earthy, firm texture | Adds a rustic feel for fall/winter salads |
Casey’s Tips
- Cut veggies evenly: Try to keep the pieces roughly the same size to help them roast at the same rate.
- Don’t overcook the veggies: I prefer my veggies al dente, so keep a close eye on them to get to your desired doneness.
- Make-ahead tip: Roast veggies and cook grain in advance, then toss with dressing just before serving. Love this for meal prep!
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3-4 days. If possible, store the dressing separately in a jar or airtight container.
How to serve
Healthy side dish: Pair this veggie salad with grilled chicken, salmon, steak, or these delicious Traeger pork chops for an easy dinner.
Mediterranean-style bowl: Add hummus, pita bread, or falafel for a complete Mediterranean-inspired plate.
Protein bowl: Add grilled chicken or chickpeas and serve the roasted veggies with quinoa drizzled with lots of the dressing for a protein-packed meal.
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Thank you! ~ Casey
Roasted Vegetable Salad with Basil Balsamic Dressing
Ingredients
For the basil balsamic dressing
- 3 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 1 small garlic clove, smashed
- 1 tsp. Dijon mustard
- 1 tsp. honey or maple syrup
- 1/2 cup extra virgin olive oil
- 1/2 tsp. coarse salt (sea salt, kosher salt)
- 1 cup fresh basil leaves, packed (about 1.5 oz.)
For the roasted vegetable salad
- 1 medium zucchini, sliced and quartered 1/2 inch dice
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced about 1 cup
- 1 14 oz. can artichoke hearts packed in water, drained and chopped
- 1-2 tbsp. olive oil
- 2 tsp. coarse salt (sea salt, kosher salt)
- 1 tsp. black pepper
- 1/2 cup fresh Parmesan cheese + more if you like!
- 8 oz. quinoa or grain or choice such as couscous or farro You can omit the grain if you just want a pure veggie-only salad! Scroll up in this post to see all the grain-swap options.
Instructions
- Roast the veggies: Preheat oven to 425°. Spread the veggies (zucchini, tomatoes, red onion, and artichoke hearts) evenly on a baking sheet. Drizzle with 1-2 tbsp. olive oil and season with 1-2 tsp. sea salt and ½ tsp. black pepper. Roast for 12-15 minutes or until tender. Set aside to cool. Note: I roast all of these veggies together and they turn out great for my taste. If you want the cherry tomatoes more "al dente," add them to the baking sheet at about the 8-minute mark to ensure they are not overdone to your liking.
- Cook grain (if using): Cook your desired grain according to package instructions.
- Make the dressing: In a blender or small food processor, blend the balsamic vinegar, red wine vinegar, garlic, Dijon, honey, oil, and salt until smooth. Add the fresh basil leaves and give it a few quick pulses until the basil is incorporated. Set aside.
- Finish: To a large serving bowl, add cooled grain (if using). Top with the roasted veggies. Drizzle with the dressing and toss to coat. With a vegetable peeler or small knife, shave pieces of Parmesan cheese over the top of the salad and serve.
Notes
Casey’s Tips
- Cut veggies evenly: Try to keep the pieces roughly the same size helps them roast at the same rate.
- Don’t overcook the veggies: I prefer my veggies al dente, so keep a close eye on them to get to your desired doneness.
- Make-ahead tip: Roast veggies and cook grain in advance, then toss with dressing just before serving. Love this for meal prep!
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3-4 days. If possible, store the dressing separately in a jar or airtight container.
This salad is one of my go-to healthy meal preps! It’s great with chicken, too. I hope you love it! XO ~ Casey