Warm Autumnal Roasted Vegetable Salad

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In a world where vibrant flavors and wholesome choices are gaining more prominence, the humble salad has evolved into a canvas of culinary creativity. Among the many captivating variations, this Roasted Vegetable Salad stands as a shining testament to the art of elevating humble vegetables into a hearty and satisfying lunch or dinner.

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Recipe card, instructions and text updated 8/17/23

Both my husband and I work at home. That means that most of the time I’m making breakfast, lunch and dinner each day. Since going gluten free, my lunch choices are largely leftovers and salads, as sandwiches don’t taste quite like I remember (I’m still working on that bread recipe…). Because we are fortunate enough to belong to a CSA, and because we live in California where we can do these things year-round, I have a fridge that’s well stocked with all kinds of wonderful produce all throughout the year.

My box last week still had zucchinis, tomatoes, apples, butternut squash, onions, garlic, arugula, yellow carrots, Swiss chard, red lettuce, persimmons, and tangerines. It’s an amazing variety and lends us to make impromptu meals with what we have on hand. These are the best kinds of meals. Largly simple, always healthy and use the very best seasonal produce Southern California has to offer (like this salad).

From Garden to Oven: The Roasting Process

I’ve used vibrant bell peppers, carrots and onions in this easy Roasted Vegetable Salad recipe. But you can add everything from other root vegetables like parsnips to winter squash and it would be delicious. The roasting process transforms these vegetables, coaxing out their rich flavors while adding a hint of caramelized sweetness. The oven does its magic, infusing the vegetables with a roasted richness that enhances their natural profiles. The brown rice gives this Roasted Vegetable Salad a toothsome quality, and the arugula gives it some bite.

What sets the roasted vegetable salad apart is its versatility. It can serve as a wholesome standalone meal or a tantalizing side dish that complements a variety of mains. Its flexibility also extends to dietary preferences, making it a favorite among vegetarians, vegans, and omnivores alike.

Love salads for dinner? We’ve got you covered!

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Warm Autumnal Roasted Vegetable Salad

Alison Needham
This roasted vegetable salad comes together quickly and can be on the table in about 10 minutes. As a time-saver, I often make use of frozen, cooked brown rice that can be found in boxes in the freezer section of many grocers.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 278 kcal


  • half sheet pan or large baking tray



  • Preheat the oven to 400°F. Place the veggies on a large baking tray and drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, or until beginning to soften and brown at the edges. Remove from the oven and set aside to cool slightly.
  • Meanwhile heat rice in the microwave according to package directions. Make dressing–whisk honey, Dijon and balsamic vinegar in a small bowl until thoroughly combined. Slowly drizzle in 4 tablespoons of olive oil and whisk until completely incorporated. Add a pinch of salt and pepper and set aside.
  • Assemble the salad–Toss the arugula with 1 tablespoon of the dressing and spread on a medium platter. Toss rice with 1 tablespoon of the dressing and spoon on top of arugula. Toss vegetables with the remaining dressing and spoon over the rice and the arugula. Top with basil leaves and taste for seasoning. Serve immediately or at room temperature.


Serving: 1portionCalories: 278kcalCarbohydrates: 22gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 24mgPotassium: 331mgFiber: 3gSugar: 13gVitamin A: 1931IUVitamin C: 86mgCalcium: 41mgIron: 1mg
Keyword arugula, balsamic vinegar, main course salad, roasated vegetable salad, roasted peppers, roasted vegetables
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  1. Wow, I’ll be right over! Looks absolutely delish!! 🙂 Beautiful pictures 🙂

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