Spring salad mix tossed with roasted vegetables, heirloom tomatoes, and sweet corn off the cob then drizzled with your favorite dressing. This Roasted Vegetable Salad is simple and delicious, perfect for the summer.
I love fancy salads.
Salads that come loaded with so many ingredients that you never become tired of it. Each bite is filled with a little sweetness, some crunch, and a touch of savory.
Roasting vegetables is so easy to do. There’s not much preparing involved. If you haven’t tried roasting vegetables before, you really should.
Vegetables that are roasted taste completely different. The natural sugars of the vegetables are caramelized and the sweetness is enhanced. The outer part of the vegetables is slightly charred and the taste is a little bit nutty.
Tossed with a spring mix and fresh corn off the cob, this salad has everything: the sweetness of corn and heirloom tomatoes, the refreshing taste of a spring mix salad, and the caramelized nutty flavor of roasted vegetables. How can you resist? Each bite will be filled with the intensified flavors of the roasted vegetables. Healthy and loaded with fresh vegetables of the season, this salad is delicious and perfect for the summer.
Preheat the oven to 400F. Line a baking sheet with foil and lightly grease the bottom with olive oil or nonstick cooking spray.
Cut the zucchini, red bell pepper, mushrooms, and onion into small pieces and place them in an even layer on the baking sheet. Drizzle the vegetables with olive oil. Then lightly season the vegetables with garlic powder and salt.
Place the vegetables in the oven and roast them for about 20 minutes until the vegetables have softened.
Remove the roasted vegetable from the oven and allow them to cool for several minutes.
Toss the roasted vegetable with the spring salad mix and sliced heirloom tomatoes. Slice corn off the cob. You can steam, roast, or grill the corn, whichever way is perfect. Corn is currently in season so they are sweet and flavorful.
Drizzle the salad with your favorite dressing. I used my Blood Orange Balsamic Vinaigrette.
Enjoy!
Come me join me and other food bloggers at Fiesta Friday!
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- ½ onion, sliced
- 5-6 large mushrooms, sliced
- 1 ½ tablespoon olive oil, more as needed
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, more to taste
- 4 cups spring salad mix
- 1 grilled/roasted/steamed corn on the cob, sliced
- 1 cup heirloom grape tomatoes or 1 large heirloom tomato, sliced
- Salad dressing of your choice
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly coat the surface with vegetable oil or nonstick cooking spray.
- Place the vegetables on the baking sheet in a single layer. Drizzle with olive oil, then season with garlic powder and salt.
- Roast the vegetables for about 20 minutes until the vegetables have softened and appear slightly charred. Remove the roasted vegetable from the oven and allow them to cool for several minutes.
- Toss the spring salad mix with the roasted vegetable, tomatoes, and corn.
- Serve the salad with your favorite dressing.
Lovejy salad!
Thank you for liking “Mushroom Buildings.” Your recipe reminded me how good roasted vegetables taste. I did not think about putting roasted vegetables together in a salad, which seems like a great idea. Roasted garlic tastes good too. 🙂
Too good! This looks great – not just the salad but also the post, the photos are outstanding. I like how the salad features zucchini – they’re more versatile than people given them credit for.
Perfect for a vegan life!
I do love salads! and this one looks amazing!
This salad sounds refreshing! Thanks for joining FF once again. Have fun! 🙂
You’ve got a great site going. Your pictures look scrumptious!
This looks so good! I’ll have to make this soon, its perfect for summer!
Thank you for a great idea. I love salads, but have never thought of adding roast vegetables to them.