Balsamic-Roasted Vegetable and Goat Cheese Salad
A colorful salad featuring balsamic-roasted vegetables topped with creamy goat cheese and toasted walnuts for a delightful balance of flavors. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs small red onion, cut into wedges, cherry tomatoes, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1/2 cup goat cheese, crumbled
- 1/4 cup toasted walnuts, chopped
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 sliced medium zucchini, 1 large red bell pepper cut into 1-inch pieces, 1 small red onion cut into wedges, and 1 cup cherry tomatoes with 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread vegetables on a large baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens with the roasted vegetables. Toss gently to combine.
- Step 4: Sprinkle 1/2 cup crumbled goat cheese and 1/4 cup chopped toasted walnuts over the top. Serve immediately while vegetables are warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Balsamic-Roasted Vegetable and Goat Cheese Salad take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Balsamic-Roasted Vegetable and Goat Cheese Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Balsamic-Roasted Vegetable and Goat Cheese Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Balsamic-Roasted Vegetable and Goat Cheese Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Balsamic-Roasted Vegetable and Goat Cheese Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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