Salads > Leafy Green Salads > Arugula Salads > Arugula Salad with Roasted Vegetables Recipe

Arugula Salad with Balsamic Roasted Vegetables

A vibrant and flavorful salad featuring peppery arugula combined with sweet and tender roasted vegetables, all tossed in a tangy balsamic vinaigrette. This recipe is easy to customize with your favorite seasonal vegetables.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 5 oz Arugula
  • 1 medium, peeled, seeded, and cubed Butternut Squash
  • 1 medium, sliced Red Onion
  • 1 large, seeded and chopped Bell Pepper (any color)
  • 1 pint, trimmed and halved Brussels Sprouts
  • 3 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Honey or Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 2 cloves, minced Garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 oz, crumbled (optional) Goat Cheese
  • 1/4 cup (optional) Toasted Pecans or Walnuts

Prepare the Vegetables

Preheat oven to 400°F (200°C). Wash and chop the butternut squash, red onion, bell pepper, and Brussels sprouts. Ensure the vegetables are roughly the same size for even cooking.

Roast the Vegetables

In a large bowl, toss the prepared vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Make the Balsamic Vinaigrette

While the vegetables are roasting, whisk together balsamic vinegar, honey (or maple syrup), Dijon mustard, and minced garlic in a small bowl. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the arugula and roasted vegetables. Drizzle with the balsamic vinaigrette and toss gently to coat. Add goat cheese and toasted nuts (if using). Serve immediately.

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and will vary based on specific ingredients and portion sizes.

Calories: 120
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 150mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 5g
Protein: 3g

Other Considerations for Nutrition

To make this salad vegan, omit the goat cheese and use maple syrup instead of honey. You can also add a source of protein like chickpeas or lentils for a more substantial meal.

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FAQ

  • Can I use different vegetables?

    Yes! Feel free to substitute or add other vegetables like sweet potatoes, carrots, zucchini, or asparagus. Adjust the cooking time as needed.
  • How long can I store the leftovers?

    It's best to eat the salad immediately after assembling to prevent the arugula from wilting. However, you can store the roasted vegetables and dressing separately in the refrigerator for up to 3 days.
  • Can I prepare the roasted vegetables in advance?

    Absolutely! Roasting the vegetables ahead of time is a great way to save time. Just store them in an airtight container in the refrigerator and reheat slightly before assembling the salad.