Solar Citrus Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant salad bursting with the brightness of citrus and the warmth of roasted vegetables, inspired by the sun's radiant energy. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs red bell pepper, yellow zucchini, orange carrots 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 120 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

• 2 medium, diced red bell pepper
• 1 medium, diced yellow zucchini
• 1 medium, julienned orange carrots
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 small, minced shallots
• 1 tsp, chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 tbsp olive oil with 1/2 cup diced red bell pepper, 1/2 cup diced yellow zucchini, and 1/4 cup julienned orange carrots. Roast for 25-30 minutes until tender and slightly charred, stirring halfway through.
2. Step 2: In a separate bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually add 1 tbsp water to create a glossy vinaigrette.
3. Step 3: Toss the roasted vegetables with the vinaigrette, then fold in 1/2 cup minced shallots and 1 tsp chopped thyme. Serve immediately.