Roasted Vegetable Salad with Herb Vinaigrette

While fresh, crisp salads are undoubtedly tasty, there is something about roasted vegetables in a salad that gets me all the time.

Oven-roasting the vegetables brings out the earthiness and beautiful sweetness in the vegetables. The slightly charred corners of the sweet juicy vegetables are a thing to savour.

Roasting vegetables provides a host of meal options – soups, salads, sandwich fillers, sides for pasta/meat dishes, and so much more. The best part of roasting vegetables is anything goes. Root vegetables, squashes, peppers…it works great.

I have chosen to make a salad out of vegetables that I had in hand. These roast vegetables are dressed with freshly made herb vinaigrette to make it an absolutely refreshing salad.

Serves: 2


  • Carrots – 2, peeled
  • Zucchini – 2
  • Pumpkin (yellow) – ¼ cubed, peeled and cut into chunks
  • Onion – 1, peeled and cut into large pieces
  • Capsicum – ½
  • Tomato -1, de-seeded
  • Sweet potato – ½, peeled and cut into chunks
  • Herb vinaigrette – 2 tblspns. Recipe here
  • Olive oil – ½ tblspn
  • Salt and pepper – To taste


  1. Cut the vegetable into big chunks.
  2. Place them all in a large bowl.
  3. Drizzle olive oil over the cut vegetables.
  4. Season it with salt and pepper. I used seasoning salt, which has a lot of flavour-enhancing ingredients. You could use regular salt or flavoured salts.
  5. Mix to combine the ingredients. Ensure that all the vegetables are coated in the oil. At this stage, add more oil, if required.
  6. Allow it to rest for about 15 minutes.
  7. In the meanwhile, pre heat oven to 200ºc.
  8. Line a baking tray with aluminium foil or baking paper.
  9. Place the cut vegetables on the tray. Spread them out; this helps roast all the vegetables.
  10. Place the tray in the pre-heated oven for about 20 minutes. Halfway through the roasting process, turn the vegetables. Allow it to roast in the oven till the vegetables are completely done.
  11. Note: Timings and temperatures vary depending on your oven. Adjust the time and temperature accordingly.
  12. Once done, transfer the vegetables into salad bowls/plates. Drizzle the herb vinaigrette, and serve warm.



  1. Add/omit vegetables of your choice. Eggplants, potatoes, asparagus also taste great when roasted.
  2. I have used herb vinaigrette because of its complementary flavours. Use any other dressing of your choice, depending on your preference.
  3. Adding a cheese of your choice gives the salad a lift.

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