Cold Roasted Veggie Salad – Easy, Make-Ahead, and Delicious

Tired of boring salads that wilt by lunchtime? Meet your new favorite: the Cold Roasted Veggie Salad. It’s vibrant, hearty, and loaded with charred, caramelized flavor—all served chilled. Whether you’re prepping for the week, packing lunch, or serving a crowd, this nutrient-rich salad is endlessly customizable and effortlessly satisfying.

At FlashMealsClub, we love meals that are as practical as they are delicious—and this one is a total win.

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Cold Roasted Vegetable Salad

A colorful, make-ahead salad of oven-roasted vegetables tossed with a zesty lemon-herb vinaigrette—perfect served cold or at room temperature.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 side-dish servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup carrot sliced
• 1 cup red bell pepper cut into strips
• 1 cup zucchini sliced into half‑moons
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Lemon-Herb Vinaigrette

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 tsp fresh parsley chopped
• 1/2 tsp dried oregano
• 1/4 tsp salt adjust to taste
• 1/4 tsp black pepper

Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Serving bowl

Method

 

1. Preheat oven to 425 °F (220 °C). Toss all vegetables with olive oil, salt, and pepper on a baking sheet.
2. Roast for 20–25 minutes, stirring once halfway, until veggies are tender and lightly charred. Cool completely.
3. Meanwhile whisk vinaigrette ingredients in a bowl until emulsified.
4. Once vegetables are cooled, transfer to a serving bowl and drizzle with vinaigrette.
5. Toss gently to coat. Taste and adjust seasoning or herbs as needed.
6. Chill in fridge at least 30 minutes (optional) before serving cold or at room temperature.

Notes

Make‑ahead tip: store roasted veggies and dressing separately, combine just before serving. Swap in seasonal vegetables like asparagus or sweet potatoes. For extra crunch, top with toasted nuts before serving.

Why Cold Roasted Veggie Salad Work So Well

Unlike raw veggies, roasted vegetables develop deep, rich flavor through caramelization. When served cold, they offer a contrast of texture and a depth of taste that feels gourmet.

Benefits:

• Meal-prep friendly: Holds up for days without going soggy
• Versatile: Mix and match whatever’s in your fridge
• Nutrient-rich: Full of fiber, antioxidants, and flavor
• Make-ahead magic: Chill, toss, and go—zero fuss

Ingredients You’ll Need For roasted veggie salad

This recipe is flexible, but here’s a winning combo to get started:

For the Roasted Veggies:

• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 small eggplant, diced
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt & black pepper to taste

For the Salad Base:

• 2 cups cooked quinoa, farro, or orzo (optional for heartiness)
• ¼ cup crumbled feta or goat cheese
• 2 tbsp fresh basil or parsley, chopped
• 1 handful arugula or spinach (optional for freshness)
• Toasted pine nuts or pumpkin seeds (for crunch)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey or maple syrup
• Salt & pepper to taste

How to Make Cold Roasted Veggie Salad

Step 1: Roast the Veggies

Preheat oven to 425°F (220°C). Toss chopped veggies with olive oil, garlic powder, salt, and pepper. Spread on a sheet pan in a single layer and roast for 25–30 minutes, flipping halfway, until slightly charred and tender.

Step 2: Cool Completely

Let the roasted veggies cool to room temperature, then refrigerate until fully chilled (at least 1 hour). This helps the flavors concentrate and keeps the salad fresh.

Step 3: Cook the Grain (Optional)

If using quinoa, farro, or orzo, cook according to package instructions. Let it cool fully before adding to the salad.

Step 4: Mix the Dressing

Whisk together olive oil, balsamic (or lemon juice), mustard, honey, salt, and pepper in a jar or small bowl.

Step 5: Assemble the Salad

In a large bowl, toss chilled roasted vegetables with the cooked grain, greens, cheese, and herbs. Drizzle with dressing and gently mix. Sprinkle nuts or seeds on top for texture.

Make It Your Own – Variation Ideas

What to Serve with Cold Roasted Veggie Salad

This dish can stand alone or play well with others. Try it with:

• Grilled chicken or shrimp
• Sliced steak or halloumi
• Hummus and pita
• A simple soup on the side
• As a potluck or BBQ side dish

Perfect for lunch boxes, dinner bowls, or party platters.

Storage Tips

• Refrigerator: Keeps well for 3–4 days in a sealed container
• Dressing: Store separately and toss before serving for best texture
• Make Ahead: Roast the veggies and prep the dressing 2–3 days ahead

Nutrition Snapshot (Approx. per 1½ cup serving)

Note: May vary based on grain and cheese used.

Pro Tips for the Best Roasted Veggie Salad

FAQs

Final Thoughts

This Cold Roasted Veggie Salad brings color, nutrition, and flavor to your plate—all without any fuss. It’s the kind of dish that gets better as it sits, making it ideal for busy weekdays, gatherings, or no-reheat lunches.

Whether you’re living plant-based, meal-prepping, or just trying to eat more vegetables, this roasted salad delivers big on taste and flexibility.

“Looking for more healthy salad ideas?”
Check out our 4 BUFFALO CHICKPEA SALAD

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Don’t miss our Bang Bang Chicken and Bang Bang Salmon Bites!