Roasted Vegetable Salad
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Fresh and light this Roasted Vegetable Salad recipe is the perfect flavor combination. Loaded with butternut squash, brussels sprouts, tender orzo pasta, baby broccoli and juicy apples, this simple salad recipe is so good. Serve this vegetable salad alongside my Crispy Chicken Cutlets for the perfect meal.
Looking for more Brussels sprouts recipes? Try my One Pan Fall Dinner or my Roasted Butternut Squash and Brussel Sprouts.
Table of Contents
Recipe Ingredients
- Butternut Squash – Be sure to pierce the skin of the squash and microwave it for 3-5 minutes. This will help soften the squash and make it easier to peel and cube. Once microwaved, peel the outer skin and cut the squash in half. Use a spoon to remove the seeds. Cut the squash down into even sized pieces, about this size of a nickel. Place the butternut squash on the baking tray.
- Arugula – Be sure to wash and dry the arugula before adding it to the salad. You could also use spinach or kale.
- Orzo Pasta – Be sure to cook the pasta al dente. Make sure it is dry before adding it to the salad.
- Brussels Sprouts – Rinse, dry and remove the ends of the brussels sprouts. Cut them in half or quarters and place them on a baking tray.
- Baby Broccoli – Rinse, dry and place the baby broccoli on a baking tray. I like eating the stems, but you have the option to trim them as well.
- Honey Crisp Apple – Rinse and dry a large honey crisp apple. Core it and dice it into bite sized pieces about the size of a dime.
- Lemon – It’s best to toss the apples in fresh squeezed lemon. This will help prevent them from browning.
- Parmesan Cheese – For this recipe, I used shaved parmesan cheese. However, blue cheese or feta cheese would also work well.
- Kosher Salt and Cracked Black Pepper – Season with kosher salt and cracked black pepper to taste.
- Dressing – Option to use dressing of choice. Tahini or a homemade yogurt ranch dressing would work nicely.
Expert Tips
- When combining all the ingredients, be sure the pasta and roasted vegetables are cool in temperature. Otherwise, hot pasta or hot vegetables will wilt the fresh arugula lettuce.
- For this easy salad recipe, I used a variety of fall vegetables and fruits. This recipe is perfect for lunch or dinner. Add grilled shrimp, chicken or my crispy tofu cutlets for a heartier meal.
- Also, dry the pasta well. If it’s wet when you add it to the bowl, you run the risk of this salad getting soggy.
- When serving this dish, you can dress it simply by adding fresh squeezed lemon, drizzle of extra virgin olive oil, pinch of kosher salt and few turns of cracked black pepper. Toss and enjoy.
How to Make Roasted Vegetable Salad
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grab a baking tray, spray it with nonstick cooking spray and set it aside.
Prep the Squash and Vegetables
- Pierce the skin of the butternut squash and microwave it for 3-5 minutes. Once it cools, peel the skin, remove the seeds, and dice it into even sized cubes.
- Place the cubes on the prepared baking tray.
- Wash, dry and slice the ends off the brussels sprouts. Slice them into half or quarters based on size. Place them on the prepared baking tray with the squash.
- Drizzle the butternut squash and brussels sprouts with avocado oil, kosher salt and cracked black pepper. Make sure everything has a light coating of oil.
Roast the Vegetables
- Roast the brussels sprouts and squash for 15-20 minutes. Then, add the broccoli florets to the tray and continue roasting for another 15-20 minutes. Or until the vegetables are fork tender and lightly browned.
- Be sure to turn them occasionally to prevent any one side from getting too brown. While the vegetables are roasting, prepare the orzo pasta.
Boil the Orzo
- Boil a pot of water and cook the pasta according to the package. Al dente is best. Drain the water and set the pasta aside to cool. Option to drizzle it with a very light coating of olive oil to prevent sticking.
Dice the Apple
- Next, remove the core and dice the apple into evenly sides pieces. Once the apple is diced, toss it with fresh squeezed lemon juice to prevent browning.
Assemble
- In a large serving bowl, combine the cooled orzo pasta, fresh arugula, cooled roasted vegetables, diced apples tossed with lemon juice, kosher salt and cracked black pepper.Top with shaved parmesan cheese and dressing of choice. Serve at room temp or slightly chilled.
How to Store
- Store any leftovers in an airtight container in the refrigerator for three to four days. Add your favorite protein for a heartier meal.
Frequently Asked Questions
What dressing should I use on this roasted vegetable salad recipe?
You can use whatever you enjoy most. Yogurt ranch, tahini dressing or a vinaigrette would all work nicely. I like to squeeze fresh lemon over everything and add a drizzle of extra virgin olive oil.
Can I use something other than arugula?
Yes, you can use baby spinach instead.
Can I use any type of apple?
Yes! You can use whatever variety of apple you enjoy most.
Other Salad Recipes to Consider Trying
Roasted Vegetable Salad
Fresh and light this Roasted Vegetable Salad recipe is the perfect flavor combination. Loaded with butternut squash, brussels sprouts, tender orzo pasta, baby broccoli and juicy apples, this simple salad recipe is so good. Serve this salad alongside my Crispy Chicken Cutlets for the perfect meal.
Equipment
- 1 baking tray
- 1 peeler
- 1 pasta pot
- 1 colander
Ingredients
- 4 ounces dry orzo pasta, al dente, yields about 2 cups cooked
- 2 tablespoons avocado oil, drizzle over vegetables before roasting
- 1 small butternut squash, washed, pierced, microwaved, and peeled
- 1 cup brussels sprouts, wash, dry remove ends and halve
- 1 cup baby broccoli florets, wash, dry and trim
- 2 cups arugula, two handfuls
- 1 large honey crisp apple, diced
- ½ lemon, fresh squeezed, about 1 tablespoon juice
- 2-3 tablespoons shaved parmesan cheese
- kosher salt, to season
- cracked black pepper, to season
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grab a baking tray, spray it with nonstick cooking spray and set it aside.
Prep the Butternut Squash / Vegetables
- Pierce the skin of the butternut squash and microwave it for 3-5 minutes. Once it cools, peel the skin, remove the seeds, and dice it into even sized cubes. Place the cubes on the prepared baking tray.Wash, dry and slice the ends off the brussel sprouts. Slice them into half or quarters based on size. Place them on the prepared baking tray with the squash.Drizzle the butternut squash and brussels sprouts with avocado oil, kosher salt and cracked black pepper. Make sure everything has a light coating of oil.
Roast the Vegetables
- Roast the brussels sprouts and squash for 15-20 minutes. Then, add the broccoli florets to the tray and continue roasting for another 15-20 minutes. Or until the vegetables are fork tender and lightly browned. Be sure to turn them occasionally to prevent any one side from getting too brown. While the vegetables are roasting, prepare the orzo pasta.
Boil the Orzo
- Boil a pot of water and cook the pasta according to the package. Al dente is best. Drain the water and set the pasta aside to cool. Option to drizzle it with a very light coating of olive oil to prevent sticking.
Dice the Apple
- Next, dice the apple into evenly sides pieces. Be sure to remove the core. Once the apple is diced, toss it with fresh squeezed lemon juice to prevent the apples from browning.
Assemble
- In a large serving bowl, combine the cooled orzo pasta, fresh arugula, cooled roasted vegetables, diced apples tossed with lemon juice, kosher salt and cracked black pepper. Top with shaved parmesan cheese and dressing of choice. Serve at room temp or slightly chilled.
Notes
How to Store
Store any leftovers in an airtight container in the refrigerator for three to four days.Nutrition
Serving: 1serving, Calories: 381kcal, Carbohydrates: 67g, Protein: 14g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 744mg, Potassium: 1464mg, Fiber: 12g, Sugar: 15g, Vitamin A: 21425IU, Vitamin C: 206mg, Calcium: 273mg, Iron: 4mg
4 Comments on “Roasted Vegetable Salad”
Delicious fall salad! The whole family loved it. We used a good balsamic for the dressing and it was fantastic!
So glad you enjoyed!
This is a great salad. The mix of vegetables with the orzo taste wonderful together. We enjoyed it with just a drizzle of good olive oil with some salt and pepper.
I had a butternut squash slowly dying on my counter when I came across this recipe. I was surprised by how great all of the flavors came together. I will definitely be making this one again. Wow!