Green Salad (Grilled, so easy!)

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this Green Salad Recipe Has recently become a repeat player in my menu. It’s filled with fresh summer produce that’s in season right now.With no leafy greens like a traditional salad, but a tangy flavor from caramelized vegetables, tangy feta, and a sweet balsamic dressing, you’ll want to pair this roasted vegetable salad with anything healthy lunch easy side dish For dinner. You can even take the lead!

Why You’ll Love This Green Salad Recipe

Salty, tangy, earthy flavors
Caramelized Roasted Vegetables
10 minutes quick prep time
simple, common ingredients
Easily leverage existing resources for customization
perfect meal prep Lunch, dinner, even potlucks

Ingredients and Substitutes

This section explains how to choose the best roasted vegetable salad toppings, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

vegetable:

cauliflower – Cut off whole heads of cauliflower or use pre-cut cauliflower florets.The same method works for Roasted Broccolicaramelization Roman dialector Broccoli and Cauliflower Together.
zucchini – you can also make green salads with cucumbers (don’t roast them, ha!), yellow squash, Pie Plate Squashor a combination.
Bell Pepper – I used red bell peppers, but you can use yellow, orange or green if you prefer.If you don’t have fresh chili but have Roasted Red Peppers With those on hand, you can toss them in after roasting the other veggies.
eggplant – Look for small to medium eggplants if possible, as large eggplants are more bitter and have more seeds. Make sure the skin is smooth and the flesh firm. I use earth eggplants (sometimes called American eggplants).
cherry tomatoes – You can also use grape tomatoes. sun dried tomatoes If fresh is not your thing, that would be another great substitute.
olive oil – Helps vegetables caramelize and spices stick. You can also use extra virgin olive oil, avocado oil, or any oil you like.
sea salt and black pepper

Variation: Use a different vegetable.

You can use any vegetable you like for this green salad recipe, but be sure to choose vegetables that have a similar roasting time. Some good options include: broccoli florets, cherry tomatoes, asparagus or red onions. Avoid super-dense root vegetables like carrots, beets, and potatoes.

For the balsamic dressing:

olive oil – Forms the base of the dressing.
balsamic vinegar – Adds flavor and a hint of sweetness. You can also use red wine vinegar, lemon juice, apple cider vinegar, rice vinegar, or sherry vinegar.
sea salt and black pepper

Plugins:

fresh basil – I love basil here, but you could try other fresh herbs like thyme, chives, oregano, parsley, or dill.
feta cheese – If you don’t have (or don’t like) feta cheese, crumbled goat cheese or sliced Parmesan are good alternatives.

Roasted Vegetable Salad Recipe ingredients measured in bowls.

How to Make a Green Salad

This section shows how to make a grilled vegetable salad, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Roast vegetables. Cut the vegetables into similar sizes and arrange them in a single layer on a large platter bakeware. Drizzle with olive oil and sprinkle with sea salt and black pepper. Roast in the oven until tender and golden brown. Transfer to a large bowl, cover, and chill in the refrigerator.
Make the dressing. Whisk dressing ingredients together until emulsified. Adjust salt and pepper to taste.

Mixed green salad. Toss the roasted vegetables with the dressing. Top with fresh basil and crumbled feta.

storage instructions

shop: Store leftovers in an airtight container and store in the refrigerator for up to 5 days.
Meal Prep: Roast the vegetables and make the dressing ahead of time, then store in the refrigerator. Mix the additions and seasonings just before serving.

What to Serve with Green Salad

Roasted Vegetable Salad has an Italian or Mediterranean flavor, so you can pair it with those dishes, but it’s also neutral enough to pair well with American dishes. Here are some ideas on how to go with it:

More Green Salad Recipes

Here are some unique and delicious salad ideas that make the most of fresh produce:

recipe video

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

Preheat oven to 400°F (204°C).
Arrange vegetables in a single layer on a large platter bakeware. Drizzle with olive oil and sprinkle both sides with sea salt and black pepper.
Roasting Vegetables in the Oven 20 minutes.
Flip eggplant and cauliflower and return to oven to bake 10-20 more minutesuntil softened and starting to turn brown.
Transfer vegetables to a bowl or container, cover, and refrigerate for about One houruntil cold.
Meanwhile, make the dressing. brush Blend all dressing ingredients together until emulsified. Adjust sea salt and black pepper to taste.
Toss vegetables with dressing. At this point, you can return to the refrigerator to store or serve.
To serve, add fresh basil and crumbled feta to the salad.

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recipe notes

Serving Size: ~3/4 cup (varies based on size of vegetables), equals 1/4 of entire recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories Chapter 253

fat 22 grams

protein 3 grams

total carbohydrates 10 grams

net carbs 7 grams

fiber 3 grams

sugar 6 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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