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!
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.