Who doesn’t love a good roasted vegetable salad? This one is tossed with potatoes in a light and flavorful dressing that will surely be a hit at your next gathering!
I know you guys have been eagerly anticipating this roasted vegetable salad recipe…
As I was making this on Monday morning, I couldn’t help but have the feeling that this could be one of those recipes that’s either a huge hit or a HUGE miss. I already knew I loved all of the ingredients in there, but I guess I was a little curious to see how they’d all work together in this chilled, healthy side dish.
But I put it out on the table yesterday, crossed my fingers, and let everyone dig in. Thankfully, the reviews were nothing but positive, and I must agree…this dish is incredible. You could serve it warm, I’m sure, but personally, I think it’s great chilled for a warm, summer day.
Plus, there’s an added bonus…no mayo or creamy ingredients in this bad boy, so you don’t have to worry about leaving it outside for too long. Score!
Healthy Roasted Potato and Veggie Salad
- 1-1/2 pounds red potatoes cut into large chunks
- 1-1/2 teaspoons olive oil
- 2 medium zucchini sliced lengthwise then cut in half
- 1 small red onion sliced
- 1/2 cup frozen corn thawed
- 1 cup grape tomatoes halved
- 1/2 cup chopped celery
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil chopped
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
- Place potatoes and 1 teaspoon of oil in medium bowl, toss to coat, and pour onto baking sheet in a single layer. Bake for 10 minutes, stir, and bake another 10 minutes.
- While potatoes are baking, place zucchini and onions in bowl and toss with remaining 1/2 teaspoon oil. After 20 minutes, remove potatoes from the oven, stir, and push to one side of the pan. Add zucchini, onions, and corn. Return to oven for 15 more minutes, so potatoes are tender. Remove pan and allow to cool slightly.
- Combine the dressing ingredients in a small bowl and whisk to combine. Place cooked vegetables in a large bowl, add tomatoes and celery, pour dressing over salad and toss to coat. Refrigerate at least 30 minutes. Enjoy!
This would be great to bring to a potluck, or even to just make for at home during the week. I bet it’d be delicious if you tossed in some rotisserie chicken, too…then you’d have yourself a meal!
Now, I think I’m gonna go spoon out some leftovers to have with lunch.
Claire @ Live and Love to Eat says
I love roasted veggies – and that dressing sounds nice and light!
This looks SO good & you’re totally right…I have been stalking my Google reader all morning, waiting for you to post. :) I can’t wait to give this a try!
Hope @ With A Side Of Hope says
This salad looks great! I really like the fact that it doesn’t have mayo or anything like that it in it. It’s light and the perfect side dish for a party! :)
Ashley @ My Food 'N' Fitness Diaries says
i’m a huge fan of roasted veggies! needless to say, this salad looks awesome. it is the perfect summertime side dish!
Wow such a great combo of flavors- I know I’d love it!
Jaren@Kiwi Fit Blog says
Holy cow this looks awesome! I may make this ASAP!! Roasted veggies are my favorite!!
Alysha @Shesontherun says
I love that rectangular baking dish. I have the same pattern, but it’s a rooster baking dish. I kept complimenting my BF’s mom and she gave it to me :)
Caroline @ After Dinner Dance says
I have some little potatoes and was looking for something to make with them – this is perfect!
Delicious! I have never ate potato salads since I am not a Mayo fan, but also not overly a potato fan. But I will have to try this recipe, looks perfect for a BBQ night.
I love salads that are not mayo based!
Michelle@Peachy Palate says
Love the mixture of the cooked and raw veggies, sounds yum!
Kristen @ notsodomesticated says
Yum! I love the sound of this. I’m not into mayo-based potato salads … not because mayo is “so” bad for you or anything, but just because I’ve never liked the taste. So this one sounds way better to me!! :)
Talia @ Bite Size Wellness says
Yummy! I love a fresh summer dish. ‘Tis that time. YES!
B @ Crags and Veggies says
Yay, thanks so much! Can’t wait to try it! And the colors, oh my! Love zucchini, corn, and tomatoes with the potatoes!
Ellie@Fit for the Soul says
Yesss I do love this kind of salad because it’s refreshing, chunky, and hearty! I’ve tried something similar to this (mostly the dressing on veggies), and it was good. I know that feeling when I’m just crossing my fingers and already thinking, “ahhh they probably hate it!” :P
CJ @ http://healthy-happy-whole.com says
wow, this looks great!!! what an awesome switch up from my typical lunchtime “kitchen-sink” salads! or an excellent addition :-)
Alyssa @ Fit and Fun in Third says
This looks like the perfect summertime sidedish! Can’t wait to make it before our next BBQ!
I can just imagine how that smells :)
What a great recipe! It looks perfect for a summer cookout!
Thank you so much for these great recipes! I plan to try them both!
Sorry that I can only give one award though. They both sound so good! Thanks again!
Bethany @ Accidental Intentions says
Holy smokes. That looks marvelous. I’m definitely going to have to make that!
Stellina @ My Yogurt Addiction says
yummmy! That looks soo good!
sure we’ve been waiting for the RECIPE but me?
Im still waiting for you to come here and make it for me :)
Awww, Miz! I’d LOVE to come down and make it for you…anytime! :-D
Kim @ The Family Practice says
Looks delish! I love all the colors. Food is so much more appealing when its a bright and pretty rainbow :)
Do you think I caould make this the night before a party and just keep in the fridge??
Definitely! It was just as good, if not better, the next day!
I also bought Russet potatoes by mistake!! Do you think those would work or are red potatoes the way to go?
red potatoes are my personal favorite, but I’m sure the russets would be fine if you already have them