Roasted Vegetable Salad With Shallot Vinaigrette

Some links in this post may be affiliate links, meaning we earn a commission on any purchases you make using the link at no cost to you.

Crispy Roasted Vegetable Salad Topped With a Simple Vinaigrette for a Healthy Salad Recipe

Is there a better way to eat hearty vegetables than browned and crispy?

I don’t think so.

There are two easy ways that you can get those delicious caramelized veggies: roasted or grilled.

With this healthy salad recipe, you’re going to use the roasting method.

When I need a quick and healthy side dish, the first thought that comes to mind is this simple roasted vegetable salad.

It is packed with flavor and nutritious ingredients. And it is easy to make. Most of your time is hands off while the vegetables roast.

Just chop up a few of your favorite vegetables, toss them with salt and oil, place in the oven, and pour this shallot vinaigrette over. Add a few canned beans for an extra filling topping. This is max flavor with minimal effort.

Plus, this recipe is super versatile. If you know how to make this healthy salad with one veggie, then you can make it for any veggie. This is perfect for learning how to cook without a recipe.

Look no further than this roasted vegetable salad with shallot vinaigrette recipe for your next easy and healthy side dish.

Health Benefits of this Roasted Vegetable Salad

This salad is packed with healthy ingredients. I mean, it is a “vegetable” salad. And veggies are at the top of the list when it comes to healthy foods.

Let’s take a look about what is healthy about each of the main ingredients:


According to WebMD, broccoli is rich in a long list of nutrients such as calcium, iron, potassium, and vitamins A, B6, B12, D, E, and K. In addition, one cup of broccoli has as much vitamin C as an orange!

What does all this mean?

Broccoli contributes to bone, skin, cardiovascular, and digestive health while boosting your immunity and lowering inflammation in the body. (Source: Medical News Today).

It may also help minimize the risk of certain health conditions. Studies have shown that a natural chemical in broccoli, sulforaphane, may help lower the risk of diabetes, cancer, and arthritis (Source: WebMD).


Carrots are rich in beta carotene, antioxidants, fiber, and potassium according to Healthline. They may help reduce the risk of cancer, lower cholesterol, and improve eye health.

Carrots are a good source of fiber and low in fat. They are low on the glycemic index, meaning they do not cause a blood sugar spike after a meal. Your body takes longer to break them down, so they will keep you full longer.


According to Livestrong, radishes may help prevent breast cancer, gallstones and aging while increasing skin health. All of this while being high in water and low in calories so you get filled up quicker.

Olive Oil (from vinaigrette)

Opt for extra virgin. Extra virgin olive oil is high in healthy fats, contains antioxidants, reduces inflammation, and even helps protect against strokes and heart disease. Read more about each of these benefits here on Healthline.


Roasted Vegetable Salad


How Long Does this Roasted Vegetable Salad Keep?

This vegetable salad will last 3-4 days covered in the refrigerator.

You can reheat this salad, but it is delicious at room temperature or even just out of the refrigerator.

In general, roasted vegetables are delicious at room temperature. This salad is no different. It is a great make-ahead dish.

Storing this Roasted Vegetable Salad

These OXO glass containers are great for storage of completed dishes. You can store, cover, reheat (if needed), and serve all in one container.

For the shallot vinaigrette, the classic mason jar is a foolproof option. You can make and store with just one item because there are measurements on the side of the jar.

How-to Buy The Ingredients

Here how to buy the main ingredients:

  • Broccoli – Look for broccoli that has tightly packed and dense floret heads. The stalk should be very firm. There should be no signs of yellow, brown or drying out.

  • Carrots – Pick carrots that are firm and stiff. Avoid ones with soft spots and scars. If carrots have their tops on, then they were picked fairly recent. Look for tops that are perky and green.

  • Radishes – Look for smooth, bright, and firm radishes. If they have the tops on, look for perky leaves. Avoid any with spots and brown, yellow, or slimy leaves.

  • Canned Beans – White beans work best in this salad. Cannellini, lima, chickpeas, navy, great northern, corona, all work great. Purchase organic if you can.

For the Dressing:

  • Olive Oil – Extra virgin is best. This oil from California Olive Ranch offers the best price, taste, and availability combination. It is what I use every day.

  • Shallot – Choose shallots that are heavy for their size, firm, and don’t have any soft spots.

  • Red Wine Vinegar – There are tons of different red wine vinegar brands to choose from. I use Napa Valley Naturals. For more options, check out this Epicurious article on the best red wine vinegar you can buy at the store.

Roasted Vegetable Salad


What Should I Do With Leftover Beans?

This salad calls for just a small amount of beans, about 1/2 cup. The beans are added to provide some different texture and carbs.

This isn’t intended to be a bean salad, but you can surely make it one by adding an entire can or additional beans from your dried batch. I tried using 1.5 cups (the amount in a can of beans) and it’s heaviness didn’t match my intention for this to be a vegetable focused side dish.

If you stick to this recipe, then you’ll have about 1/2 can of beans leftover (about 3/4 cups). Here are some ideas for what to do with them:

Roasted Vegetable Salad


Recipe Variations

This roasted vegetable salad is the perfect dish for experimenting with ingredients. You can substitute pretty much any vegetable that lends itself well to roasting. Try out a few different combinations and learn to cook a little!

Here are a few ideas:

  • Ditch the veggie combo and just use carrots OR broccoli

  • Substitute veggies – Try out one or more of these vegetables topped with the shallot vinaigrette: cauliflower, sweet potato, brussels sprouts, turnips, squash, zucchini, or eggplant.

  • Top with fresh herbs – Add some flavor and appearance by topping this salad with a handful of fresh thyme, parsley, oregano, marjoram, and/or basil.

  • Grill instead of roast – Grilled vegetables are delicious. They get nice and charred for an added level of smokiness. Use a grill pan to grill the broccoli. You can place the carrots directly on the grates if they are large enough.

  • Make Crispy Chickpeas – Instead of using cooked beans, crisp them up by roasting them. This will add a nice crunch to your salad. Check out this crispy roasted chickpea recipe from A Couple Cooks.

Want to Make This Healthy Salad More Filling?

To make this salad a more filling meal, add one or multiple of the following:

  • Add More Beans – This salad is light on the beans and carbs. They are included to add a different texture and meatiness to the dish. Add a full can or two of drained and rinsed white beans to turn this into a filling bean salad. Or cook with dried beans and add 1.5-3 cups of cooked beans.

  • Cured Meat – Turn up the Italian influence on this salad and add prosciutto, salami, pepperoni, coppa seca, or other Italian deli meat.

  • Egg – For a healthy fat, add some jammy hard-boiled eggs. Follow the directions in this potato salad recipe to make two 7-minute hard-boiled eggs. Break up the eggs, add an extra tablespoon of dressing and toss.

  • Canned or Smoked Fish – I love adding canned or smoked fish to a dish. It is an instant protein boost that turns a dish into a filling meal. Canned sardines, mackerel, trout, or salmon would be delicious and filling.

  • Cheese – Cheese is never a bad idea on a salad. Feta, ricotta, goat, mozzarella, or gorgonzola would delicious.

Want More Veggie Salad Recipes? Check These Out.

Sometimes, you just need a healthy vegetable salad. A light dish that resets your appetite.

Check these simple salad recipes:

Roasted Vegetable Salad

Roasted Vegetable Salad With Shallot Vinaigrette

Nick @ walktoeat
Simple roasted vegetable salad with shallot vinaigrette that will make you love veggies. It doesn’t get easier than this healthy side dish.
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine French
Servings 4
Calories 330 kcal


  • 2 heads broccoli (about 1-1.25 pounds)
  • 1 pound carrots, cut into 3” or so pieces, sliced in half lengthwise (quartered if large)
  • 1 bunch radishes, halved if large (about 1/2 pound)
  • 1/2 can cannellini beans, chickpeas, or great northern beans (about 3/4 cup)
  • 4 Tbsp. olive oil
  • Kosher salt
  • 6 Tbsp. Shallot Vinaigrette


  • Preheat oven to 425 degrees. Place one rack in the upper third of the oven and the other rack in the bottom third.
  • Cut off the bottom 2” or so of the broccoli heads to remove any woody bottoms. Tear and/or cut florets into large pieces with some stock attached. Add to a large bowl. Cut the remainder of the stalk into 1/2” slices and add to the bowl.
  • Toss broccoli with 3 Tbsp. olive oil and 1 tsp. of salt. Add to a baking sheet.
  • Add carrots and radishes to the same bowl. Toss with 1 Tbsp. olive oil and 1 tsp. salt. Add more olive oil if veggies aren’t fully coated. Add to a separate baking sheet.
  • Roast vegetables for 15 minutes. Toss the roasted vegetables. Switch the racks that the pans are on to ensure even cooking. Continue roasting for 15-20 minutes until vegetables are nicely browned and tender.
  • While vegetables are roasting, make the shallot vinaigrette if you do not already have it prepped.
  • Add shallot to a jar with the red wine vinegar. Let sit for 10 minutes for the shallot to mellow out. Add a pinch of salt and the olive oil. Shake to combine.
  • Add beans to the same large bowl you used to toss the vegetables. Add 1 Tbsp. of the vinaigrette and 1/2 tsp. kosher salt. Toss to combine.
  • To serve, lay the roasted vegetables in a single layer on a serving platter or dish. Add the beans over the vegetables. Drizzle about 5 Tbsp. of the vinaigrette over the dish and serve.



Calories: 330kcalFat: 18g
Keyword healthy side dish, simple roasted vegetable salad, healthy salad recipe, quick and healthy side dish
Tried this recipe?Let us know how it was!

Ready for crispy roasted veg?

When I cook this for dinner, I usually take a shower while the vegetables are roasting.

Cooking dinner while taking a shower? Yes, it is possible and it will change your life. Any free time you can gain during your busy day is priceless.

So, you should make this recipe and try it for yourself.

One thing you’ll need before you get started is some fresh veggies.

But, I know it’s not always easy to make it to the grocery store to buy fresh produce. So, I made this list of the best places to buy produce online.

You’ll be surprised at how easy it is to get fresh produce delivered right to your doorstep with the click of a button.

Maybe you can even take a shower AND order your produce while these vegetables are roasting.

Leave a Comment

Recipe Rating