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Balsamic Roasted Vegetable Salad

The perfect winter salad filled with flavor and texture. Sweet roasted veggies over arugula with crunchy pepitas and creamy goat cheese.

Course Main Course, Salad, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Laura Doerr


  • 1 cup fresh green beans cut into 2-inch pieces
  • 1 cup broccoli florets cut into bite sized pieces
  • 1 cup cauliflower florets cut into bite sized pieces
  • 1 cup bell pepper cut into bite sized pieces
  • 1 cup brussels sprouts quartered, stems removed
  • 1 cup red onion cut into bite sized pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp avocado or olive oil
  • 1/2 tbsp balsamic vinegar
  • 4 cups arugula
  • 1/4 cup goat or feta cheese
  • 1/4 cup pepitas (roasted pumpkin seeds)
  • 2 tbsp balsamic vinaigrette dressing


  1. Preheat oven to 450° and line a large baking pan with parchment paper.

  2. In a large bowl, combine all of the chopped vegetables, and toss with salt, pepper, paprika, and avocado or olive oil. Spread in the single layer onto prepared baking pan. Roast for 20 minutes, then remove from oven and drizzle with balsamic vinegar. Toss to coat, and return to oven for 10 minutes.

  3. Allow veggies to cool slightly. Add arugula to large bowl, or prepare individual salads. Top arugula with roasted veggies, sprinkle with cheese and pepitas. Drizzle with desired amount of balsamic vinaigrette. Toss to coat. Can be served warm or room temp.

Recipe Notes

Any vegetables that you like can be used. Sweet potatoes or baby reds would be a tasty addition, just make sure to cut into small pieces as they will take longer to roast than the other veggies.

You can use your favorite store bought balsamic vinaigrette, or see the link in the post for my favorite homemade version. Easy and delish!

I have a variety of flavored balsamic vinegars, and they work great on veggies. I used a black cherry balsamic.