Low Carb Roasted Vegetable Salad has rescued dinner at my house more times than I can count. You know those nights when you want something fresh and satisfying, but your brain is fried and you really do not want to babysit a skillet? This salad is my answer. It is warm or cold, crunchy and tender, and packed with flavor without a lot of fuss. I love that I can toss it together with whatever is in the fridge, and it still feels bright and comforting. If you are craving a simple meal that checks the low carb box and the delicious box, this one is it.
How To Make Vegetable Salad
Here is how I make a big, hearty, Low Carb Roasted Vegetable Salad that works for lunch, dinner, or meal prep. It looks fancy on a platter but takes basic pantry ingredients and just a bit of chopping.
Prep your veggies
Grab a mix of low carb vegetables you like. I usually reach for broccoli, cauliflower, zucchini, red onion, and bell peppers. Cut everything into bite-size pieces so they roast evenly. Aim for uniform chunks. If your florets are tiny and your peppers are thick strips, some pieces will burn while others stay underdone.
Pat the veggies dry if you rinsed them. Moisture is the enemy of browning. Dry veg means better caramelized edges and better flavor.
Season and roast
Heat the oven to 425 F and place a large sheet pan inside while it preheats. A hot pan gives you those quick, golden, crispy edges. Toss your vegetables with olive oil, salt, pepper, garlic powder, and a pinch of smoked paprika or Italian seasoning. Spread them on the hot pan in a single layer. Do not crowd them. If needed, use two pans. This is the difference between steamed and roasted.
Roast for 20 to 25 minutes, stirring once halfway through. You are looking for deep color on the edges and fork-tender centers. If you want cherry tomatoes, add them for the last 6 to 8 minutes so they blister but do not collapse into mush.
Assemble the salad
Let the veggies cool for a couple of minutes while you whisk a quick dressing. My go-to is 3 tablespoons olive oil, 1 and a half tablespoons fresh lemon juice, 1 teaspoon Dijon, a little grated garlic or garlic powder, salt, and pepper. Taste it and brighten with extra lemon if needed. Toss the warm vegetables with the dressing, a handful of arugula or baby spinach, and something creamy like feta or goat cheese. Finish with toasted almonds, walnuts, or pumpkin seeds for crunch.
You can serve it warm right away, or chill it for a cold version. Either way, the flavor keeps getting better as the dressing settles in. This is one of the reasons I love calling it a Low Carb Roasted Vegetable Salad. It is flexible, forgiving, and very meal prep friendly.
Pro tip: For easy cleanup, line your pan with parchment. If you want extra crisp, skip the parchment and use a light brush of oil on the pan.
Tips and Tricks
Roasting is simple, but the little details make a big difference in flavor and texture. Here are the tricks I use every time.
Preheat the pan: It helps jump-start browning so vegetables do not soak up too much oil.
Salt in layers: Add a touch to the vegetables before roasting, then taste and adjust after you toss with the dressing. This builds depth without making it too salty.
Add acid: Lemon juice or vinegar brings life to roasted vegetables. If your salad tastes flat, it probably needs more acid. A splash of red wine vinegar also works.
Use sturdy greens: Arugula, baby kale, or shredded cabbage hold up well to warm vegetables. They will soften just a bit and soak up flavor.
Make it a meal: Add rotisserie chicken, hard-boiled eggs, grilled shrimp, or flaked salmon. Even chilled leftover steak is great. You can also keep it vegetarian and load up the nuts and cheese.
If you enjoy fast low carb dinners, you might also like my weeknight favorite egg roll in a bowl. Different flavor profile, same speedy satisfaction. And if roasted cauliflower is your thing, take a peek at this gorgeous centerpiece-style roasted whole cauliflower.
Last note: this dish is forgiving. Swap spices, change greens, try a different vinaigrette. The base idea stays the same, which is why I keep coming back to this Low Carb Roasted Vegetable Salad for simple weeknights and casual lunches.
Ingredients & Substitutions
Focus on low carb vegetables that roast well and bring a mix of textures. Here is a simple template to follow and ways to swap based on what you have.
- Vegetables: Broccoli florets, cauliflower florets, zucchini, bell peppers, red onion. Optional add-ins: cherry tomatoes for the last 8 minutes, mushrooms for a meatier bite, asparagus spears in spring.
- Oil and seasoning: Olive oil, salt, black pepper, garlic powder. Extras I love: smoked paprika, Italian seasoning, crushed red pepper, cumin.
- Greens: Arugula or baby spinach. Baby kale or chopped romaine both work too.
- Cheese: Feta, goat cheese, or shaved Parmesan. If dairy-free, try diced avocado.
- Crunch: Toasted almonds, walnuts, pecans, or pumpkin seeds.
- Dressing: Olive oil, lemon juice, Dijon, salt, pepper. For a richer vibe, swap lemon for red wine vinegar and add a spoon of mayo for creaminess.
- Protein add-ins: Rotisserie chicken, grilled shrimp, canned tuna, or leftover steak. Crispy bacon bits are amazing too.
Substitution notes: if you miss carrots or sweet potatoes, use a very small amount and balance with lower carb veg to keep the whole bowl in the low carb lane. To keep the calorie count lighter, use a small amount of cheese and nuts and lean more on greens and herbs.
When you are in a hurry, I toss in chunks of deli turkey or turn the leftovers into lettuce wraps alongside these tuna salad lettuce wraps for a snack plate situation. It is a fun way to stretch a batch of this Low Carb Roasted Vegetable Salad over two days.
What Do You Serve with Roasted Keto Vegetables?
This salad can be the main event or a generous side. Here are tasty ways to round out your meal without loading up on carbs.
- Protein plates: Pair with grilled chicken thighs or seared salmon. It is also great next to a quick stovetop steak.
- Brunch-friendly: Add a slice of this ham and cheese crustless quiche and call it a day.
- Comfort night: Serve it beside a warm bowl of low carb pizza casserole to balance rich and fresh.
- Skillet favorite: Pair with this tasty peanut chicken skillet for a sweet-savory combo.
- Simple greens: Toss leftover roasted veg over a pile of crisp romaine with extra lemon and call it lunch.
If you want more ideas across the board, browse my ever-growing collection of weeknight-friendly bites in the low carb recipes section. I love mixing and matching mains and sides so I never feel bored while keeping things light.
Recipe Ratings without Comment
I always appreciate a quick star rating on this recipe card if you try it. No need to write a full comment if you are short on time. Your ratings help other readers decide what to cook next and help me keep improving. If you have time for a note, share what vegetables you used and how you served it. That kind of detail helps everyone make it their own.
Made this for Sunday meal prep with broccoli, peppers, and zucchini. Added goat cheese and toasted walnuts. Lunch was fresh and tasty all week. Five stars for sure.
Curious about other dinner shortcuts? I rotate this with fast skillet meals and sheet pan options so that a balanced plate comes together without fuss. Once you try it, you might find yourself adding this Low Carb Roasted Vegetable Salad to the regular weekly rotation too.
Common Questions
Can I roast frozen vegetables?
Yes, but do not thaw. Roast from frozen at 425 F and give them extra time. They will let off more steam, so do not crowd the pan and expect a little less crisp.
How long does it keep?
Up to 4 days in the fridge. Store the dressing separately if you want to keep the greens super crisp. It is great for meal prep.
What vegetables should I avoid?
Starchy options like potatoes and parsnips will raise carbs. Carrots are fine in small amounts, but lean on broccoli, cauliflower, zucchini, peppers, mushrooms, and leafy greens.
Can I serve it cold?
Absolutely. It is delicious warm, room temp, or cold. Add extra lemon just before serving to wake up the flavors.
What if I do not have Dijon?
Use any mustard you like, or skip it and add a spoon of mayo for body. A pinch of sweetener balances the acid if you like a softer dressing.
Let’s Wrap It Up With Something Tasty
Here is the big promise of this recipe. You get a colorful meal with crisp edges, tender centers, and a bright, lemony finish in under an hour with basic ingredients. Keep the steps simple, lean on your oven, and let the veggies shine. Try this tonight, make seconds for lunch tomorrow, and enjoy how easy it is to keep things light with a Low Carb Roasted Vegetable Salad that actually tastes exciting.
If you want to compare techniques and ideas, this helpful take on a classic Roasted Vegetable Salad is a great reference to browse too. Come back and tell me what combo you used and how you served it. I cannot wait to hear your spin.
Low Carb Roasted Vegetable Salad
Ingredients
For the roasted vegetables
- 2 cups broccoli florets Evenly cut for consistent roasting.
- 2 cups cauliflower florets Evenly cut for consistent roasting.
- 1 medium zucchini Cut into bite-sized pieces.
- 1 medium red onion Cut into bite-sized pieces.
- 1 medium bell pepper Cut into bite-sized pieces.
- 1 cup cherry tomatoes Add in the last 6 to 8 minutes.
For the dressing
- 3 tablespoons olive oil Base for dressing.
- 1.5 tablespoons fresh lemon juice Adds brightness.
- 1 teaspoon Dijon mustard Optional for flavor.
- 1 clove garlic Grated or minced.
- to taste salt Layered seasoning.
- to taste black pepper Layered seasoning.
For assembly
- 2 cups arugula or baby spinach Sturdy greens that hold up well.
- 100 grams feta or goat cheese Optional creamy addition.
- 1/2 cup toasted almonds or walnuts Optional for crunch.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and place a large sheet pan inside to heat.
- Chop the vegetables into uniform, bite-sized pieces to ensure even roasting.
- Pat the vegetables dry to promote browning.
Roasting
- Toss the vegetables with olive oil, salt, pepper, garlic powder, and smoked paprika or Italian seasoning.
- Spread the vegetables onto the hot pan in a single layer.
- Roast for 20 to 25 minutes, stirring once halfway through, until they are golden and fork-tender.
- Add cherry tomatoes for the last 6 to 8 minutes of roasting.
Assembly
- Whisk together the dressing ingredients – olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Toss the warm roasted vegetables with the dressing and arugula or baby spinach.
- Top with cheese and nuts, if using.
- Serve immediately warm or refrigerate for a cold salad.
