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+ servings
A bowl of colorful oven roasted vegetable salad.

Oven Roasted Vegetable Salad with Balsamic Reduction

Looking for healthy dinner ideas? This easy recipe for oven roasted vegetable salad is packed with flavor and nutrients.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 525 kcal

Ingredients
  

  • 1 cup balsamic vinegar
  • 1 lb. carrots peeled and chopped into 1" chunks
  • 1 lb. parsnips peeled and chopped into 1" chunks
  • 1 lb. Brussels sprouts halved
  • 1.5 lb. sweet potatoes peeled and chopped into 1" chunks
  • ½ cup olive oil extra virgin
  • 1 tsp. salt
  • ½ tsp. coarsely ground black pepper
  • ½ tsp. crushed red pepper flakes optional
  • 1 cup arugula
  • 1 cup spinach
  • ½ cup fresh flat leaf parsley roughly chopped
  • 1 tbsp. fresh mint chopped
  • 3-4 stalks green onion chopped
  • 5 oz. goat cheese crumbled
  • 1 large pomegranate seeds removed (we are only using the whole seeds)

Instructions
 

  • Preheat the oven to 400°F/200°C.

For the Balsamic Glaze

  • Pour 1 cup of balsamic vinegar into a saucepan and place on stovetop. Set burner to high.
  • Bring balsamic vinegar to a boil.
  • Once the vinegar is boiling, reduce heat to medium low and simmer for about 10 minutes. The mixture should reduce by ⅓ or ½ and it should also thicken into a glaze. It is done when it can coat the back of your spoon.
  • Set aside to cool.

For the Roasted Vegetables

  • While the balsamic vinegar is reducing, start the roasted vegetables.
  • Combine prepared carrots, parsnips, Brussels sprouts, and sweet potatoes in a large mixing bowl.
  • Pour extra virgin olive oil, salt, pepper and crushed red pepper flakes on the vegetables. Mix thoroughly.
  • On 1 or 2 sheet pans fitted with a silicone mat (for easier clean-up!), spread the vegetables in an even layer.
  • Roast the vegetables in the oven for 25 minutes, or until they reach your desired doneness. Set aside to cook slightly.

Assemble the Salad

  • Add arugula and spinach to a large serving bowl.
  • Toss in roasted vegetables.
  • Add parsley, mint, green onion, goat cheese, and pomegranate seeds. Toss the salad together.
  • Drizzle cooled balsamic reduction on top of the salad and serve.

Nutrition

Serving: 1servingCalories: 525kcalCarbohydrates: 68gProtein: 12gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 574mgPotassium: 1478mgFiber: 15gSugar: 27gVitamin A: 30789IUVitamin C: 100mgCalcium: 198mgIron: 4mg
Keyword Easy, Vegetarian
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