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Roasted Veggie Summer Salad

by Mercedes Sandoval featured in Sides That Are Great With Salmon

Inspired by


for 2 servings

  • 2 cups
    carrot, sliced diagonally (240 g)
  • 2 cups
    baby potato, halved (450 g)
  • 1 cup
    yellow squash, roughly chopped (150 g)
  • 1 cup
    zucchini, roughly chopped (150 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon
    fresh oregano, minced
  • 3 cloves garlic, chopped
  • ½ cup
    radish, sliced (60 g)
  • mixed greens salad

Chimichurri Dressing

  • 1 cup
    fresh cilantro (40 g)
  • 1 cup
    fresh flat-leaf parsley (40 g)
  • 3 cloves garlic
  • ½ teaspoon
  • ½ teaspoon
  • ¼ cup
    olive oil (60 mL)
  • 1 lime, juiced
  • 2 tablespoons
    red wine vinegar
    Calories 347
    Fat 14g
    Carbs 50g
    Fiber 9g
    Sugar 9g
    Protein 6g

Estimated values based on one serving size.



  1. Preheat the oven to 400˚F (200˚C).
  2. On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
  3. Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  4. Bake for 25-30 minutes, until the vegetables are golden brown.
  5. Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
  6. Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  7. Pour over the chimichurri dressing and toss until evenly distributed.
  8. Enjoy!




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