December 12, 2022

Herbed Vinaigrette on Roasted Vegetable Salad

Avatar photoAuthorShana GohlCategory, DifficultyBeginner


An easy salad or side dish of roasted vegetables on top of spring salad mix and herbed vinaigrette dressing

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins


Roasted Vegetables
 1 cup brussel sprouts
 3 gold potatoes
 ½ cup radishes
 1 tbsp olive oil
 1 tsp salt
 ½ tsp garlic powder
 ½ tsp black pepper
Herbed Vinaigrette
 ¼ cup olive oil
 1 tbsp each of fresh chives, cilantro, tarragon
 3 tbsp white wine vinegar
 1 clove garlic, minced
 1 tsp nutritional yeast
 ½ tsp salt
 Spring Mix



Wash, dry and chop vegetables into bite sized pieces. Toss in oil and seasonings.


Arrange vegetables on baking sheet lined with parchment paper. Roast at 375F for 25-30 mins. Stirring halfway through.


Prepare vinaigrette by combining ingredients. Store extra dressing in a sealed jar for up to 5 days in the refrigerator.


Arrange roasted vegetables on top of salad mix with vinaigrette.

spring mix salad topped with roasted vegetables and served with herbed vinaigrette

Nutrition Facts

Servings 2

Amount Per Serving
Calories 202
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 0mg
Sodium 418mg18%
Potassium 467mg14%
Total Carbohydrate 15g5%
Dietary Fiber 3.8g16%
Sugars 2g
Protein 3.4g7%

Calcium 3%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.