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  1. Roast Vegetable Salad

Roast Vegetable Salad

00:35:00 6 servings, 1 cup (250 mL) each
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6 servings, 1 cup (250 mL) each

Roasting vegetables is a great way to bring out their natural sweetness and add rich savoury flavour. In this Roast Vegetable Salad recipe, we have combined a variety of vegetables with Parmesan cheese and a balsamic dressing for a salad that's packed with flavour.

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Make It

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  • Heat oven to 475°F.
  • Combine carrots, potatoes and onions in large bowl. Add oil; toss to evenly coat vegetables with oil. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 25 min., adding green beans to the baking sheet after 15 min.
  • Place spinach in large bowl; top with roasted vegetables. Let stand 2 min.
  • Add remaining ingredients; mix lightly.

How to Roast Vegetables

Starchy root vegetables, like carrots, potatoes, sweet peppers and onions, are all wonderful when roasted. To roast vegetables, cut them into 1/2-inch pieces, then spread into a single layer on a heavy-duty baking sheet. Bake at 475°F for 15 to 20 min. or vegetables are until tender and golden brown.

Special Extra

Stir in 1/4 cup Oscar Mayer Real Bacon Bits just before serving.


  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 190
% Daily Value
Total fat 12g
Saturated fat 2g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 19g
Dietary fibre 4g
Sugars 6g
Protein 5g
Vitamin A 170 %DV
Vitamin C 30 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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