Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing
A vibrant salad featuring roasted seasonal vegetables, crumbled queso fresco, and a zesty cilantro-lime dressing that brightens every bite. This mexican-inspired salads (vegetarian) ready in about 35 minutes blends medium red onion, cut into wedges, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 3/4 cup queso fresco, crumbled
- 1/4 cup fresh cilantro leaves
- 3 tbsp lime juice
- 1 tsp honey
- 1/4 tsp ground cumin
- 1 clove minced garlic
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes, tossing halfway, until vegetables are tender and edges caramelize.
- Step 2: While vegetables roast, prepare dressing by whisking together 3 tbsp lime juice, 1 tsp honey, 1/4 tsp ground cumin, 1 clove minced garlic, and 1/4 cup chopped fresh cilantro in a small bowl.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens with the warm roasted vegetables. Drizzle dressing over the top and toss gently to combine.
- Step 4: Sprinkle 3/4 cup crumbled queso fresco evenly over the salad and garnish with additional cilantro leaves. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing?
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 Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing 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 Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing 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.
