Roasted Vegetable Salad from Zoes Kitchen features a vibrant mix of charred zucchini, bell peppers, and sweet potatoes tossed with fresh greens and a tangy lemon vinaigrette, offering a colorful and hearty medley of smoky and crisp flavors.
Equipments
- Chef’s knife
- Cutting board
- Vegetable peeler
- Mixing bowls
- Baking sheet
- Parchment paper (optional)
- Oven
- Tongs
- Salad spinner (optional)
- Whisk
- Measuring spoons
- Serving platter or large salad bowl
Ingredients
- 2 medium zucchini
- 2 red bell peppers
- 2 yellow bell peppers
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- Salt
- Black pepper
- 6 cups mixed salad greens
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1 lemon
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove
Ensure your sweet potatoes are peeled and cut into evenly sized pieces to achieve uniform roasting and caramelization. Use fresh red and yellow bell peppers for vibrant color and a sweet, crisp texture that balances the smoky flavor from roasting. The lemon vinaigrette is best made with freshly squeezed lemon juice, Dijon mustard, and a small garlic clove to provide a tangy and aromatic dressing. When tossing your salad, gently combine the roasted vegetables with the mixed greens to retain their crispness and avoid wilting. Your Roasted Vegetable Salad from Zoes Kitchen copycat menu will showcase a colorful, flavorful medley that highlights smoky char with fresh, zesty notes.
Instructions
- Preheat oven to 425°F (220°C).
- Line baking sheet with parchment paper (optional).
- Peel and cube sweet potatoes.
- Slice zucchini into half-moons.
- Core and slice bell peppers into strips.
- Place sweet potatoes, zucchini, and peppers in mixing bowl.
- Toss vegetables with 2 tablespoons olive oil, salt, and black pepper.
- Spread vegetables evenly on baking sheet.
- Roast for 20–25 minutes, flipping halfway, until tender and charred.
- Meanwhile, wash and dry salad greens (use spinner if desired).
- In small bowl, whisk juice of lemon, red wine vinegar, Dijon mustard, minced garlic, remaining 1 tablespoon olive oil, salt, and pepper to taste for vinaigrette.
- Place salad greens in large bowl or platter.
- Top greens with roasted vegetables.
- Sprinkle chopped parsley and crumbled feta (if using) over salad.
- Drizzle with lemon vinaigrette.
- Toss gently to combine, or serve vinaigrette on the side.
- Serve immediately.
Substitution
Roasted Vegetable Salad from Zoes Kitchen copycat menu showcases a colorful blend of roasted zucchini, bell peppers, and sweet potatoes paired with fresh greens and a lemon vinaigrette. If bell peppers are unavailable, you can substitute with roasted cherry tomatoes or asparagus for a similar roasted texture and sweetness. When prepping sweet potatoes, peeling is optional if you prefer extra texture and nutrients in your salad. Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier but is not essential if your sheet is well-oiled. You can easily adjust the vinaigrette by swapping red wine vinegar with apple cider vinegar based on your preference or availability.
Tips
Cubing sweet potatoes into uniform pieces ensures even roasting and tenderness throughout. Overcrowding the baking sheet can cause vegetables to steam instead of roast, so spread them in a single layer for optimal charring. When making the vinaigrette, whisk ingredients thoroughly to emulsify the dressing and enhance flavor blending. Remember to toss the salad gently after adding the vinaigrette to evenly coat the greens without bruising them.
Nutritions
Roasted Vegetable Salad from Zoes Kitchen provides a nutrient-rich combination of vitamins A and C from sweet potatoes, bell peppers, and zucchini, supporting immune health and skin vitality. The olive oil contributes healthy monounsaturated fats that promote heart health. Mixed salad greens add fiber and essential minerals, helping to improve digestion and overall well-being. Your inclusion of lemon vinaigrette enhances antioxidant intake with vitamin C while keeping the dish light and refreshing.
Storage
Store your roasted vegetable salad in an airtight container in the refrigerator to maintain freshness and flavor. Keep the dressing separate and add it just before serving to prevent the greens from wilting. Consume within 2 days for the best taste and texture.
Variation or Alternatives
To vary this Roasted Vegetable Salad, swap sweet potatoes for butternut squash or carrots to introduce a different natural sweetness and texture. You can substitute the lemon vinaigrette with a balsamic glaze or tahini dressing to complement the smoky flavors from the roasted vegetables. For a protein boost, add grilled chicken, chickpeas, or toasted pine nuts to your salad. Roasting the vegetables on a grill instead of the oven imparts an extra layer of smoky flavor that enhances the overall taste.
Allergies
Your Roasted Vegetable Salad from Zoes Kitchen contains common allergens such as dairy from the optional crumbled feta cheese and mustard, which can trigger reactions in sensitive individuals. The presence of garlic and bell peppers may cause discomfort for those with nightshade allergies or intolerances. Always check ingredient labels and consult with your healthcare provider if you have specific food allergies.
Why this recipe?
The Roasted Vegetable Salad from Zoes Kitchen restaurant is popular for its vibrant mix of fresh, roasted seasonal vegetables, combined with a tangy, herb-infused dressing that enhances natural flavors. You appreciate its balance of crisp textures and rich, smoky undertones, making it a healthy yet satisfying choice. Trying the copycat recipe allows your kitchen to replicate this nutritious, flavorful dish, ensuring freshness and customization with your preferred ingredients. This salad offers a perfect blend of taste and wellness, making it a worthwhile addition to your meal repertoire.