Best 3 Balsamic Roasted Vegetable Salad Recipes

Indulge in a symphony of flavors with our Balsamic Roasted Vegetable Salad, a culinary masterpiece that elevates the humble salad to an extraordinary experience. This vibrant dish features a medley of roasted vegetables, each carefully selected for its unique taste and texture.

Roasted to perfection, the vegetables burst with a delightful caramelized sweetness, while the balsamic glaze lends a tangy and slightly sweet touch that complements the natural flavors beautifully. The salad is further elevated with the addition of fresh herbs, crumbled cheese, and a sprinkle of nuts, creating a symphony of textures that tantalizes the palate.

The Balsamic Roasted Vegetable Salad recipe guide provides a detailed roadmap for preparing this delectable dish. From selecting the freshest vegetables to roasting them to perfection, each step is carefully explained with clear instructions, ensuring success even for novice cooks.

In addition to the main recipe, this guide also offers variations to suit different dietary preferences and taste buds. For a vegan version, simply omit the cheese, and for those who prefer a spicier kick, a sprinkle of chili flakes or a drizzle of chili oil can add an extra layer of flavor.

Explore the diverse selection of recipes in this guide, including a recipe for a homemade balsamic glaze, a variety of salad dressings, and even a recipe for roasted vegetables without balsamic vinegar, catering to those with specific tastes and preferences.

With its vibrant colors, tantalizing aromas, and symphony of flavors, the Balsamic Roasted Vegetable Salad is a dish that will impress your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

BALSAMIC-ROASTED VEGETABLES

Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories Side Dish Vegetables Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories Lunch

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

Preheat oven to 400ºF (200ºC).
Combine all vegetables (except spinach) in large bowl and stir.
Add salt, pepper, oregano, and olive oil for the salad and stir.
Spread vegetables on baking sheet and bake for 40 minutes.
To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
Drizzle dressing over salad.
Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

BALSAMIC VEGETABLE SALAD

Balsamic Vegetable Salad image

Looking for a refreshing and colorful salad? Look no further. This concoction has a tang from balsamic vinegar and couldn't be easier to prepare. -Emily Paluszak, Spartanburg, South Carolina

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 large tomatoes, cut into wedges
3 medium cucumbers, peeled, halved and sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix

Steps:

In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.

Tips:

Choose firm vegetables: When roasting vegetables, it's important to choose firm vegetables that will hold their shape during the roasting process. Good choices include broccoli, carrots, zucchini, Brussels sprouts, and potatoes.
Cut vegetables evenly: Cut the vegetables into evenly sized pieces so that they roast evenly. This will help ensure that some vegetables don't overcook while others remain undercooked.
Toss vegetables with oil and seasonings: Before roasting, toss the vegetables with olive oil, salt, and pepper. This will help them crisp up and brown.
Roast vegetables at a high temperature: Roast the vegetables at a high temperature (400°F or higher) to help them caramelize and develop flavor.
Don't overcrowd the pan: When roasting vegetables, don't overcrowd the pan. This will prevent them from roasting evenly.
Roast vegetables until tender: Roast the vegetables until they are tender when pierced with a fork. The roasting time will vary depending on the type of vegetable.
Serve vegetables immediately: Roasted vegetables are best served immediately after they are roasted. This will help ensure that they are still warm and crispy.

Conclusion:

Balsamic roasted vegetable salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. The roasted vegetables are packed with flavor and the balsamic vinegar dressing adds a tangy sweetness. This salad is also a great way to get your daily dose of vegetables. By following the tips above, you can make sure that your balsamic roasted vegetable salad turns out perfect every time.