Roasted Vegetable Salad

Roasted Vegetable Salad

Published February 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 80 min

Prep Time: 20 min | Cook Time: 60 min


With the help of lemon zest to lift the flavor, this hearty salad fills you up without weighing you down. Add whatever root vegetables you have on hand.

Nutrition Facts
Serving size: Approximately 2/3 cup
Calories per serving: 197
% Daily Value*
Total Fat 17.0g 26%
Saturated Fat 2.4g 12%
Sodium 17mg 1%
Total Carbohydrate 11.0g 4%
Protein 1.2g 2%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/4 cup olive oil
  • 1 carrot, peeled and sliced into rounds
  • 1 parsnip, peeled and sliced into rounds
  • 1 red onion, peeled and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1 yellow bell pepper, deseeded and sliced
  • 1/2 swede (rutabaga), peeled and cubed
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tbsp. honey
  • 2 tsp. lemon zest
  • 1 tsp. paprika

Step by Step:

  1. Preheat the oven to 375°F.
  2. Toss the vegetables with the oil to evenly coat and put in a large roasting pan. Roast for 60 minutes, stirring occasionally to prevent the vegetables sticking.
  3. Whisk the honey, zest, paprika, oil, and vinegar together in a small bowl and toss with the vegetables in a large bowl. Serve immediately.