Low Carb Roasted Vegetable Salad
A fresh and satisfying salad packed with flavor, low in carbs, and easy to prepare with roasted vegetables, perfect for lunch or dinner.
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.
Notes
For easy cleanup, line the pan with parchment paper. For extra crispiness, brush the pan lightly with oil instead of using parchment.