Queso Fresco and Roasted Vegetable Salad with Cilantro-Lime Dressing

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant salad featuring roasted seasonal vegetables, crumbled queso fresco, and a zesty cilantro-lime dressing that brightens every bite. This Mexican-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs zucchini, sliced into 1/2-inch rounds, red bell pepper, cut into 1-inch pieces, red onion, cut into wedges 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 180 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Sprinkle 3/4 cup crumbled queso fresco evenly over the salad and garnish with additional cilantro leaves. Serve immediately.