5 Cozy Salad Recipes with Roasted Veggies

5 Cozy Salad Recipes with Roasted Veggies

Salads don’t have to be all about cold greens and raw veggies. Adding roasted vegetables to your salads brings a whole new depth of flavor, texture, and warmth that’s perfect for cozy lunches or dinners. In this blog post, we’ll explore five delightful salad recipes featuring roasted veggies. These recipes will keep you satisfied and feeling cozy no matter the season.

1. Warm Quinoa Salad with Roasted Sweet Potatoes

This hearty salad combines nutty quinoa with the caramelized sweetness of roasted sweet potatoes, making it a satisfying meal on its own or a perfect side dish.

Ingredients:

• 2 cups cooked quinoa
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 4 cups mixed greens
• 1/3 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• Dressing:
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, smoked paprika, and cinnamon. Spread evenly on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway, until golden and tender.
4. In a large bowl, combine cooked quinoa, roasted sweet potatoes, greens, feta, cranberries, and pecans.
5. Whisk together the dressing ingredients in a small bowl and drizzle over the salad. Toss gently to combine. Serve warm or at room temperature.

2. Roasted Brussels Sprouts and Bacon Salad

This salad takes roasted Brussels sprouts to the next level by pairing them with crispy bacon and a tangy maple-mustard dressing.

Ingredients:

• 1 lb Brussels sprouts, halved
• 4 slices of bacon, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cups baby spinach
• 1/4 cup grated Parmesan cheese
• Dressing:
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet. Sprinkle chopped bacon on top.
3. Roast for 20-25 minutes, stirring halfway, until the Brussels sprouts are caramelized and the bacon is crispy.
4. In a large salad bowl, mix the roasted Brussels sprouts and bacon with baby spinach and Parmesan cheese.
5. Whisk together the dressing ingredients and drizzle over the salad. Toss to coat and serve immediately.

3. Mediterranean Roasted Veggie Salad with Hummus Dressing

This salad is packed with roasted Mediterranean vegetables and topped with a creamy hummus-based dressing, perfect for a flavorful and colorful meal.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, sliced into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese

Dressing:

• 1/3 cup hummus
• Juice of 1 lemon
• 2 tablespoons water (or more to thin)
• 1 tablespoon olive oil
• 1 clove garlic, minced

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet.
3. Roast for 20-25 minutes, stirring occasionally, until vegetables are tender and slightly charred.
4. In a large bowl, combine roasted vegetables with arugula, olives, and feta cheese.
5. Whisk together the dressing ingredients until smooth. Drizzle over the salad and serve.

4. Roasted Beet and Goat Cheese Salad

This vibrant salad features earthy roasted beets paired with creamy goat cheese and crunchy walnuts, all tied together with a simple vinaigrette.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss beet cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, stirring halfway, until tender.
3. In a large salad bowl, combine mixed greens, roasted beets, goat cheese, and walnuts.
4. Whisk together the dressing ingredients and pour over the salad. Toss gently and serve.

5. Roasted Carrot and Lentil Salad

This protein-packed salad features sweet roasted carrots and hearty lentils, finished with a zesty lemon-tahini dressing.

Ingredients:

• 6 medium carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked green or brown lentils
• 3 cups baby kale or spinach
• 1/4 cup crumbled feta cheese

Dressing:

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 clove garlic, minced
• Water to thin

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss carrot sticks with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
3. In a large bowl, combine roasted carrots, cooked lentils, baby kale, and feta cheese.
4. Whisk together the dressing ingredients, adding water until it reaches your desired consistency. Drizzle over the salad and toss to combine.

Conclusion

These five cozy salads with roasted veggies prove that salads can be comforting, satisfying, and packed with flavor. Whether you’re looking for a light meal or a hearty side, these recipes offer something for everyone. Try them out and embrace the warmth and nourishment of roasted vegetable salads in your kitchen!