Roasted Vegetable Salad

The BEST Roasted Vegetable Salad! Loaded with a delicious blend of roasted vegetables, shaved parmesan, toasted pine nuts, and lemon vinaigrette… it’s a hearty, flavor-packed salad that’s so easy to make!

There’s something about roasted vegetables that I absolutely LOVE. As in… I would choose them over raw vegetables all day, every day. Between the deliciously sweet, nutty flavor and the perfectly tender-crisp texture… roasted vegetables are the BEST vegetables!

And this Roasted Vegetable Salad is one of my favorite ways to enjoy them. It combines all my favorite veggies with shaved parmesan, toasted pine nuts, and fresh lemon dijon vinaigrette. Need I say more!?

The hearty flavors are especially perfect for winter, but would be delicious any time of year. And best of all, you can switch up the veggies according to what’s in season! Be sure to check out my “recipe variations” below!

what you’ll need for this recipe

Vegetables – Vegetables are the main ingredient in this salad, and I like using hearty vegetables like broccoli, cauliflower, sweet potatoes, and brussels sprouts. I also added red onion for a pop of color and flavor.

Parmesan – Shaved parmesan adds a delicious nutty flavor to the vegetables. I always like using freshly shaved parmesan for the best flavor and texture. You can substitute store bought shredded or shaved parmesan if you prefer.

Pine nuts – Pine nuts add a bit of crunch and more delicious flavor to this salad. I used toasted pine nuts for maximum flavor.

Vinaigrette – Homemade vinaigrette adds tons of extra flavor and ties this salad all together. I used a variation of my lemon vinaigrette, but balsamic vinaigrette would also be delicious.

how to make roasted vegetable salad

Chop & roast the veggies. Cut the vegetables into 1-inch pieces. Arrange them on 2 large rimmed baking sheets; drizzle each sheet with 1-2 Tablespoons extra virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast at 400° for 15-20 minutes or until tender, stirring halfway through.

Toast the pine nuts. While the vegetables are roasting, toast the pine nuts in a small skillet over medium heat. (See full instructions below.)

Make the vinaigrette. Combine the olive oil, vinegar, lemon juice, and other ingredients in a small jar. Close the lid and shake well to thoroughly incorporate all ingredients.

Toss & enjoy. Combine the roasted veggies, parmesan, pine nuts, and vinaigrette in a medium bowl. Toss to combine. Garnish with fresh pepper and additional pine nuts as desired.

how to toast pine nuts

On the stovetop: Add pine nuts to a small skillet without oil. Heat over medium heat for about 3 minutes, stirring regularly, until golden brown. Watch closely to avoid over-browning or burning.

In the oven: Add pine nuts in a single layer on a rimmed baking sheet. Bake at 350°F for about 5 minutes, stirring halfway through. Watch closely to avoid over-browning or burning.

In the air fryer: Preheat air fryer to 325°. Add the pine nuts in a single layer and air fry for 3 minutes, shaking the basket halfway through. Watch closely to avoid over-browning or burning.

storage tips

Leftover salad can be stored in an airtight container in the refrigerator for up to 5 days. This salad is delicious straight from the fridge, at room temperature, or warmed up!