Roasted Veggie Salad

Roasted Veggie Salad

Two Chef Mission
Simple, easy and delicious, great as a main dish or served with your favorite protein or pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 2 people
Calories 401 kcal


  • Cutting Board
  • Chef Knife
  • 2 Mixing bowls
  • Blender or Whisk
  • Sheet Tray


  • 1 container Arugula
  • 1 each Carrot peeled, sliced
  • 2 each Radish sliced
  • 1 stalk Celery sliced
  • 1/4 each Onion diced
  • 1 clove Garlic minced
  • 2 Tbsp Rosemary chopped
  • 1/2 Tbsp Dijon Mustard
  • 2 oz White Wine Vinegar
  • 3 oz Olive Oil
  • Salt as needed
  • Pepper as needed
  • Olive Oil as needed
  • Sunflower Seeds optional


  • Preheat the oven to 350 F.
  • Toss the veggies with oil, salt, pepper, 1/2 the herbs and spread on a sheet pan. Roast in the oven until tender 15-20 minutes. Let cool
  • For the vinaigrette blend or whisk together the garlic, 1/2 the herbs, dijon, salt, pepper, vinegar and oil.
  • Toss the salad greens with the dressing and top with the veggies, and sunflower seeds
  • Serve & Enjoy!


Calories: 401kcalCarbohydrates: 4gProtein: 1gFat: 43gSaturated Fat: 6gSodium: 64mgPotassium: 84mgFiber: 2gSugar: 1gVitamin A: 277IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword fall, Recipes, salad, Simple Recipes, Vegan, vegetables, Vegetatarian
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