A Spicy Perspective

Rainbow Roasted Vegetable Salad

RAINBOW Roasted Vegetable Salad with Fresh and Sweet Roasted Veggies topped with Pesto Vinaigrette!

Summer of Salads continues with today’s Rainbow Roasted Vegetable Salad. It’s bright and beautiful with an array of flavor and texture.

Easy RAINBOW Roasted Vegetable Salad with Fresh and Sweet Roasted Veggies topped with Pesto Vinaigrette!

This week’s summer salad is truly a favorite. Lines of boldly colored raw and roasted vegetables topped with a quick, and zesty, pesto vinaigrette. Imagine taking this to your next neighborhood potluck. You might actually have a salad on the table that will disappear as fast as the baked beans and potato casserole.

I love the combination of cool crispy raw veggies mixed with soft sweet roasted vegetables. This particular blend of roasted red and golden beets, roasted tomato slices, crunchy red cabbage, carrot ribbons, and cool silky avocado slices provided the perfect balance of sweet tangy flavors and crunch.

Slow Roasted Tomatoes

Although admittedly, the roasted vegetables need a bit of time in the oven, you can roast them several days in advance if desired to make the salad prep quick and easy when it’s time to serve the Rainbow Roasted Vegetable Salad.

Beets can be roasted on high heat. However, I find roasted tomatoes taste best when roasted for a longer amount of time at a lower temperature. Simply slice small tomatoes in round and lay out on baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Then set the oven timer and go on your merry way.

After roasting the beets and tomatoes until soft and sweet, you can assemble the salad right away, or refrigerate until ready to use.

Amazing RAINBOW Roasted Vegetable Salad with Fresh and Sweet Roasted Veggies topped with Pesto Vinaigrette!

You can serve this Rainbow Roasted Vegetable Salad with any sort of salad dressing you like. However, a zippy pesto vinaigrette brings out the fresh garden appeal of the salad.

To make the Pesto Vinaigrette, simply whisk basil pesto, golden (or white) balsamic vinegar, and olive oil together, then season to taste.

It’s a fabulous go-to dressing that makes any salad shine!

Our Rainbow Roasted Vegetable Salad is a wonderful way to celebrate the season’s bounty. Serve with grilled chicken or steak and creamy deviled eggs.

Gorgeous RAINBOW Roasted Vegetable Salad with Fresh and Sweet Roasted Veggies topped with Pesto Vinaigrette!

Amazing RAINBOW Roasted Vegetable Salad with Fresh and Sweet Roasted Veggies topped with Pesto Vinaigrette!
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5 from 2 votes
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Rainbow Roasted Vegetable Salad

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Rainbow Roasted Vegetable Salad - A colorful blend of roasted beets and tomatoes, with fresh crisp carrots, red cabbage and avocado, with Pesto Vinaigrette.
Servings: 8

Ingredients

For the Roasted Vegetable Salad:

  • 2 pounds roma tomatoes
  • 2 tablespoons olive oil
  • 6 beets 3 red and 3 gold
  • 3 large carrots
  • 1/4 whole red cabbage
  • 2 avocados

For the Pesto Vinaigrette:

Instructions

  • Preheat the oven to 450 degrees F and place the whole beets in a baking dish. Roast for 1 hour, until soft. Cool completely, then peel and slice into 1/8-inch rounds.
  • Preheat the oven to 300 degrees F. Slice the tomatoes into 1/3-inch rounds and lay out on foil-lined rimmed baking sheets. Drizzle with olive oil and salt and pepper liberally. Place in the oven and roast for 75-90 minutes, until the tomatoes are soft and wrinkled. (If you have 2 ovens, roast both the beets and the tomatoes at the same time.)
  • Shave the carrots into thin ribbons with a veggie peeler and shave the red cabbage into a thin slaw. Peel and slice the avocados into thin pieces.
  • Arrange all the vegetables into rows on a large platter. Then pour all the ingredients for the vinaigrette in a small bowl and whisk. Salt and pepper to taste.
  • Drizzle the pesto vinaigrette over the roasted rainbow salad and serve immediately.

Nutrition

Serving: 1g, Calories: 302kcal, Carbohydrates: 21g, Protein: 4g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 1mg, Sodium: 179mg, Potassium: 858mg, Fiber: 8g, Sugar: 11g, Vitamin A: 5360IU, Vitamin C: 39.8mg, Calcium: 65mg, Iron: 1.5mg
Course: Salad
Cuisine: American
Author: Sommer Collier

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10 comments on “Rainbow Roasted Vegetable Salad”

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  5. Mmmmmm….I could eat this every day!

  6. That pesto vinegarette really seals the deal!

  7. Those colors! So robust! And same thing goes for roasting the vegetables – I love how that brings out all the flavors.

  8. I love roasted tomatoes and this salad is beautiful!

  9. So fun and colorful –  a sure hit at any picnic this weekend. 

  10. This is the prettiest salad ever & So creative!!!