Roasted Vegetable Salad Meal Prep

Roasted Vegetable Salad is not only delicious but also makes for a healthy and satisfying meal prep option. Lets roll for a simple guide to preparing a Roasted Vegetable Salad.

Ingredients

For the Roasted Vegetables:

• Bell peppers (red, yellow, green)
• Cherry tomatoes
• Zucchini
• Red onion
• Carrots
• Cauliflower florets
• Broccoli florets
• Olive oil
• Salt and pepper
• Optional: garlic powder, paprika, Italian seasoning for added flavor

For the Salad Base:

• Mixed greens (such as baby spinach, arugula, kale, or lettuce)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Optional: cooked grains like quinoa or farro for extra substance

For the Dressing:

• Extra virgin olive oil
• Balsamic vinegar
• Dijon mustard
• Honey or maple syrup (for sweetness)
• Salt and pepper to taste

How to prepare

Preheat the Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables:

• Wash and chop the assorted vegetables into bite-sized pieces.
• Place the vegetables on a baking sheet lined with parchment paper.
• Drizzle olive oil over the vegetables and toss to coat evenly.
• Season with salt, pepper, and any additional seasonings of your choice.

3. Roast the Vegetables:

• Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through cooking.

4. Prepare the Salad Base:

• While the vegetables are roasting, prepare the salad base by washing and chopping the mixed greens, cherry tomatoes, cucumber, and red onion.
• If using cooked grains, portion them out into meal prep containers.

5. Make the Dressing:

• In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.

6. Assemble the Salad:

• Once the roasted vegetables are done, allow them to cool slightly.
• Divide the mixed greens and other salad ingredients among meal prep containers.
• Top each container with a portion of the roasted vegetables.

7. Add Dressing:

• Drizzle the prepared dressing over each salad or pack it separately in small containers for portion control.

8. Store and Serve:

• Seal the meal prep containers and store them in the refrigerator for up to 4-5 days.
• When ready to eat, toss the salad with the dressing and enjoy!

Optional tips

• Feel free to customize your roasted vegetable salad with your favorite vegetables and toppings.
• You can also add protein such as grilled chicken, tofu, chickpeas, or hard-boiled eggs for a complete meal.
• Consider adding nuts, seeds, or crumbled cheese for added flavor and texture.
• Keep the dressing separate until ready to serve to prevent the salad from becoming soggy.

Enjoy your delicious and nutritious Roasted Vegetable Salad meal prep throughout the week!