Roasted Vegetable Salad with Goat Cheese

Prep Time:
10 mins
Total Time:
35 mins

Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.


  • 2 carrots, cut into 2-inch matchsticks

  • 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks

  • 1 small red onion, cut into wedges, layers separated

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • 1 tablespoon sherry or balsamic vinegar

  • 1 small head Boston lettuce, torn into bite-size pieces

  • ¼ cup crumbled goat cheese (1 ounce)


  1. Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.

  2. Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.

  3. In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.

Cook's Notes

Goat cheese is a smart choice for cheese lovers. It's lower in fat than most cow's-milk cheeses and is a good source of calcium and protein. Improvise with different vegetables, and adjust the roasting time: Cauliflower and sweet potatoes take longer to roast; asparagus and mushrooms cook more quickly.

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