Balsamic Roasted Vegetable Salad

Balsamic Roasted Vegetable Salad

Laura N 0

"This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues."
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1 h 25 m servings 289 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
  3. Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
  4. Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.


  1. 39 Ratings

Most helpful positive review

Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Thi...

Most helpful critical review

I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter.

Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Thi...

Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach, pine nuts and Balsamic vinegar, this was a fantastic co...

This was really good! I made it to bring to a friends house. I was asked to bring a salad, but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy Febr...

We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)

A good recipe. Wonderful with a roast or even a hamburger.

I think it's a 5-star if you adjust to your taste; I left out eggplant, added fresh CORN at the same time as cherry tomatoes, used more potatoes cut into quarters instead of halves, used WILD AR...

ONE OF MY FAVORITE SALADS! I love this recipe and have made it many different ways! That is the best part that you can use almost any vegetable that you have on hand. I also like to add a dash o...

Firstly, I only roughly followed this recipe. (I don't care too much for RULES) But I really loved it! I did the veggies in a clear glass pan, and they didn't take nearly as long as the recipe i...

I thought this was good but not exceptional. The rest of the family didn't like it. I liked the left-overs better than the first day. Probably won't make again.