Roasted Vegetable Salad Recipe

Staff Writer
Roasted Vegetable Salad Recipe
Leftover Roasted Vegetables
Yasmin Fahr

Leftover Roasted Vegetables

I'm always ravenous the day after a big meal. I know I shouldn't be, but I am. While I want to reach for the mashed potatoes and pick at the pies, I know that my body needs something light and healthy. So I throw whatever roasted vegetables we have left over into a large bowl with some freshly torn-up lettuce and a drizzle of olive oil. You can really add anything you want to it, especially any left over herbs. It's a great way to keep you satisfied without being stuffed (again). 

Deliver Ingredients


  • Leftover roasted vegetables like carrots, Brussels sprouts, onions, yams, sweet potates or regular potatoes
  • 1 head of lettuce, preferably red leaf or Boston
  • Extra-virgin olive oil, to taste
  • Good-quality salt
  • Freshly ground pepper
  • Freshly grated Parmigiano-Reggiano (optional)
  • Toasted sunflower or pumpkin seeds (optional)*
  • Sherry vinegar or fresh lemon juice (optional)


In a large salad bowl, toss in whatever vegetables you have on hand (going lighter on the starchier ones), so that you'll have an even ratio of vegetables to lettuce. Tear up the lettuce with your hands, add the olive oil and season to taste. Add the cheese, if you're using it, and the nuts, and toss to combine. Adjust seasoning as needed, adding a little acid in the form of a vinegar or lemon if necessary. 

Note*: To toast seeds, heat a dry skillet over medium-low heat and add the seeds. Swirl them around so they don't get too brown, until you smell the oils that they release when heated. Then remove from heat and allow to cool. 

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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