Name: Quick and Easy Roasted Vegetable Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds sweet potatoes (about 2 large), peeled and cut into 1-inch chunks; 1 pound cremini mushrooms, halved or quartered if large; 4 medium shallots, peeled and quartered through the root; 3 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 5 ounces baby kale; 4 ounces fresh goat cheese, crumbled (about 1 cup); 1/2 cup toasted pumpkin seeds; 1/3 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 2 teaspoons Dijon mustard; 1 small clove garlic, grated or minced; 1/2 teaspoon kosher salt; Freshly ground black pepper

If ever there was a dish that beautifully blends color, nutrition, and bold flavors with utter simplicity, it’s the Quick and Easy Roasted Vegetable Salad. Bringing together caramelized sweet potatoes, earthy mushrooms, delicate shallots, and vibrant baby kale, all kissed by a tangy vinaigrette and finished with crumbly goat cheese and crunchy pumpkin seeds, this salad feels like a celebration in every bite. It’s the perfect marriage of hearty roasted veggies and fresh greens—ideal as a side or a satisfying main. Whether for busy weeknights or casual gatherings, this salad is so easy to pull together that it’s sure to become your new favorite go-to.

Quick and Easy Roasted Vegetable Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts of this Quick and Easy Roasted Vegetable Salad is how the ingredients shine without needing a laundry list. Each one plays a starring role, providing its own texture and color to make every forkful exciting and delicious.

Sweet potatoes: Roasted until golden and slightly caramelized, these bring natural sweetness and hearty texture.
Cremini mushrooms: Choose firm, fresh mushrooms for an earthy bite that soaks up the oven’s heat beautifully.
Shallots: Their subtle sweetness mellows in the oven, adding a gentle oniony note without overpowering the salad.
Olive oil: Make sure to use a good-quality olive oil—roasting with this brings out the best in your veggies.
Kosher salt & freshly ground black pepper: Essential for amplifying every flavor and balancing the sweetness of the vegetables.
Baby kale: Tender greens that stand up to the warm veggies, bringing color and a slightly peppery freshness.
Goat cheese: Creamy, tangy crumbles melt into the salad for a rich, luxurious finish.
Pumpkin seeds: Toasted for an irresistible crunch and a bit of nutty flavor in every bite.
Extra-virgin olive oil (for vinaigrette): Adds richness and a silky texture to the dressing.
Balsamic vinegar: Deep, tangy sweetness that brightens the vinaigrette and balances the dish.
Dijon mustard: A spoonful adds a gentle kick and helps the vinaigrette come together.
Garlic: Just one small clove adds a layer of aromatic depth without overwhelming the dressing.
Salt & pepper (for vinaigrette): Seasoning your vinaigrette is just as important as your veggies!

How to Make Quick and Easy Roasted Vegetable Salad

Step 1: Prep and Roast Your Veggies

Start by arranging your oven rack in the middle and preheating the oven to 425°F—this high heat is key for delicious caramelization. Line a large rimmed baking sheet with parchment for easy cleanup if you like. Next, toss your sweet potato chunks, halved cremini mushrooms, and quartered shallots with olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Spread them in a single, even layer; crowded veggies steam instead of roast, so give them space! Pop everything into the oven and roast for about 20 minutes, stirring halfway through. You’re looking for tender, slightly crispy edges and golden color all around.

Step 2: Whip Up the Vinaigrette

While your kitchen fills with the dreamy aroma of roasting vegetables, grab a small bowl to make the vinaigrette. Pour in the extra-virgin olive oil, balsamic vinegar, brisk Dijon mustard, minced garlic, salt, and a few grinds of pepper. Whisk until it’s emulsified and glistening, then set aside. This vinaigrette packs a lovely punch and is the secret sauce that ties the whole Quick and Easy Roasted Vegetable Salad together.

Step 3: Combine, Toss, and Dress

Once your vegetables are perfectly roasted, transfer them to a big mixing bowl. Drizzle about half of your vinaigrette over the warm veggies and toss to coat—doing this while everything’s still hot helps the flavors mingle even more. Add the baby kale and crumbled goat cheese, then gently fold everything together, taking care not to crush those beautiful chunks of sweet potato. Taste, and if you want a bit more zip or moisture, splash in more vinaigrette until it’s exactly how you love it.

Step 4: Sprinkle and Serve

Lastly, just before you serve, sprinkle your toasted pumpkin seeds over the salad for a delightful crunchy finish. The salad is wonderful warm, but it’s equally delicious at room temperature, making it flexible for any occasion. Serve right away or let it rest while you prep the rest of your meal—either way, you’re in for a treat!

How to Serve Quick and Easy Roasted Vegetable Salad

Garnishes

Dressing up your Quick and Easy Roasted Vegetable Salad is all about layering simple extras. A final scatter of fresh herbs—think parsley, chives, or even a few basil leaves—adds vibrant color and an extra burst of freshness. For a touch of elegance, a little extra crumbled goat cheese or an extra splash of vinaigrette drizzled over the top can make the salad look truly irresistible.

Side Dishes

This salad is hearty enough to stand on its own, but it pairs fabulously with so many things. Serve it alongside a steaming bowl of soup for a nourishing lunch, roast chicken for a cozy dinner, or some freshly baked bread for a truly satisfying vegetarian feast. The flavors in the Quick and Easy Roasted Vegetable Salad are bold but versatile, making it the perfect companion for countless mains.

Creative Ways to Present

For entertaining or meal prep, consider serving the salad family-style on a large platter to show off all those vibrant colors. You can also portion it into individual bowls or plates for an elegant starter, or even layer it into mason jars for a wildly impressive picnic or lunchbox treat. The rustic charm and rainbow hues make it a star on any table!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Quick and Easy Roasted Vegetable Salad, simply pop the leftovers into an airtight container. The salad keeps beautifully in the fridge for up to three days, although the greens will soften a bit over time. For best texture, consider storing the vinaigrette separately and tossing the salad just before you’re ready to eat.

Freezing

While freezing isn’t recommended for the assembled salad (the greens and cheese don’t hold up well), you can absolutely freeze the roasted vegetables on their own. Let them cool completely, store in a freezer bag, and freeze for up to a month. Then just reheat, add your fresh kale and goat cheese, and finish with vinaigrette when you’re ready for a fresh batch of Quick and Easy Roasted Vegetable Salad.

Reheating

To warm things up, gently reheat the roasted vegetables in the oven at 350°F for about 10 minutes or until heated through. If you’ve stored the entire salad together, let it come to room temperature; goat cheese and greens don’t love the microwave or oven, but the flavors are still delightful when enjoyed a little chilled or at room temp!

FAQs

Can I swap out the vegetables?

Absolutely! The beauty of the Quick and Easy Roasted Vegetable Salad is its flexibility. Try carrots, parsnips, Brussels sprouts, or even bell peppers—just keep the pieces a similar size so they roast evenly.

What’s the best way to toast pumpkin seeds?

Spread the seeds in a dry skillet over medium heat and shake occasionally until they’re golden and fragrant, usually about 4–5 minutes. Keep an eye out—they can burn quickly!

Is there a vegan substitute for goat cheese?

Yes! Try vegan feta or even a homemade almond ricotta for a creamy, tangy flavor. The salad will still be packed with protein and deliciousness.

Can I make this salad ahead for a party?

Definitely. Prepare and roast the veggies and make the vinaigrette the day before, then assemble with kale, cheese, and pumpkin seeds just before serving. The Quick and Easy Roasted Vegetable Salad holds up well for a few hours, making it an excellent choice for entertaining.

What if I don’t have baby kale?

Baby spinach, arugula, or mixed greens all work beautifully here. Just avoid anything too sturdy, like mature kale, unless you massage it first to soften the texture.

Final Thoughts

This Quick and Easy Roasted Vegetable Salad is pure comfort with a healthy twist—a balanced, flavorful dish that’s as gorgeous as it is satisfying. If you’re searching for a salad that can turn any meal into something special with minimal effort, don’t hesitate to try this recipe. Let it brighten your table and your taste buds!