Salads don’t have to be cold and boring. This roasted vegetable salad is full of flavour and perfect for a family lunch.

How to enjoy this roasted vegetable salad on a weight loss plan

If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.

To reduce the calories you could use olive oil Frylight for roasting the vegetables and only use olive oil for the dressing.

If you wanted to reduce further you could use a low-calorie dressing instead of making your own, this would, however, change the flavour too. Control your portions and eat healthily and you should be able to enjoy this within your diet.

Step by step instructions

Preheat the oven with a baking tray (rimmed) inside.

Toss together the sweet potato (butternut squash would be a great alternative), Brussel sprouts, cauliflower, 2 tbsp parmesan cheese, 1/4 tsp salt, pepper, lemon zest and 2 tbsp olive oil or some good sprays of olive oil frylight until well combined.

Spread the mixture onto a baking tray and bake for 15-20 minutes until the vegetables start to brown.

Meanwhile, whisk together in a large bowl the remaining 2 tbsp olive oil, 1/4 tsp salt and white wine vinegar to make a dressing. Then add the baby spinach and rocket and toss to coat well.

Divide the rocket and spinach mix between four plates, top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese before serving.

plate of roasted vegetable salad
Roasted vegetable salad

Enjoy!

Other recipes you may enjoy

If you have chosen this recipe as you are vegetarian then why not check my selection of other vegetarian and vegan recipes. Have you tried my roast plum salad yet? It is a great recipe you are sure to love.

This salad is a tasty option for a warm dish in the autumn or winter as an easy lunch alternative to soup. If you are looking for a ready-made meal plan for this time of year then check my meal plan directory where you will find a selection of ready-made meal plans including ones this might fit into perfectly.

Plum quinoa salad
Roasted plum quinoa salad

Weight loss and Exercise Support

I have a lot of weight loss guides and support if you want to exercise including if you have a condition like fibromyalgia.

Have a good look around and see how I can help you achieve your weight loss goals. Request my free resources to get you started too!

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plate of roasted vegetable salad

Roasted vegetable salad

  • Author: Jen Mellor
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 Portions 1x
  • Category: Main Meal
  • Method: Oven
  • Cuisine: Italian
  • Diet: Low Calorie

Description

A delicious roasted vegetable salad perfect for all the family


Ingredients

Scale

1 sweet potato (peeled and chopped)

4 tbsp olive oil

1 tsp lemon zest

1/2 tsp salt

1/2 tsp pepper

8 oz Brussels sprouts (trimmed and halved)

4 tbsp parmesan cheese (shredded)

2 spring onions (chopped)

10 oz cauliflower florets

2 tbsp white wine vinegar

5 oz baby spinach and rocket


Instructions

•Preheat the oven to 230°C/450°F/ Gas 8 with a rimmed baking sheet inside

•In a medium bowl, combine the sweet potato, 2 tbsp olive oil, lemon zest, 1/4 tsp salt, pepper, Brussels sprouts, 2 tbsp parmesan cheese, spring onion, and cauliflower and toss to coat

•Spread the vegetable mixture out on the preheated baking sheet and bake for 15-20 minutes, until the vegetables start to brown

•Meanwhile, in a large bowl, whisk the remaining 2 tbsp olive oil, 1/4 tsp salt, and white wine vinegar

•Add the spinach and rocket and toss to coat

•Divide the spinach and rocket among 4 serving plates

•Top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese


Keywords: roasted vegetable, salad recipe,

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One Comment

  1. Definitely unusual, but worth trying! I added a little extra salt as my Brussels were on the bitter side (I think they vary from season to season, don’t they?). I also substituted the rocket for more baby spinach. Wow – really impressed. Thanks for sharing – glad i was daring! 😉