ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
MealLunchSaladsHigh-FiberLow-SugarUnder 1 HourMeal PrepFood ProcessorBlenderSummerBakingSidesDinnerEasyVegetarianVeganHealthyGluten-FreeDairy-Free

Roasted Veggie Summer Salad

featured in Sides That Are Great With Salmon

Bask in the vibrant flavors of this Roasted Veggie Summer Salad, a colorful medley of fresh produce that's perfect for warm weather feasting. With a zesty lemon dressing, this dish is sure to be a hit at your next backyard barbecue or picnic.

Mercedes Sandoval
Tasty Team
97% would make again
Roasted Veggie Summer Salad

Inspired by minimalistbaker.com

Ingredients

for 2 servings

  • 2 cups carrots (240 g), sliced diagonally
  • 2 cups halved baby potatoes (450 g)
  • 1 cup roughly chopped yellow squash (150 g)
  • 1 cup roughly chopped zucchini (150 g)
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon minced fresh oregano leaves
  • 3 cloves garlic, chopped
  • mixed salad green
  • ½ cup sliced radishes (60 g)

Chimichurri Dressing

  • 1 cup fresh cilantro leaves (40 g)
  • 1 cup fresh flat-leaf parsley leaves (40 g)
  • 3 cloves garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil (60 mL)
  • 1 lime, juiced
  • 2 tablespoons red wine vinegar

Nutrition Info

  • Calories 597
  • Fat 41g
  • Carbs 55g
  • Fiber 22g
  • Sugar 11g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. Add the carrots, potatoes, yellow squash, and zucchini to the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, the oregano, and garlic, then toss to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  3. Bake for 25-30 minutes, until the vegetables are golden brown.
  4. 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.
  5. Add a large handful of salad greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  6. Pour the chimichurri dressing over the salad and toss until evenly distributed.
  7. Enjoy!
  8. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

Related Recipes

Roasted Veggie Summer Salad

Inspired by minimalistbaker.com