Some recipes just feel like home, even when they look like something from a chic café menu. My roasted veggie salad with burrata is one of those dishes. It’s warm, colorful, earthy, and balanced by a cloud of creamy burrata that melts into every bite. It’s the kind of salad that makes you forget you’re eating vegetables it’s hearty, sweet, savory, and a little smoky all at once.
You know that cozy satisfaction when you pull roasted vegetables out of the oven the caramelized edges, the rich smell of olive oil and paprika, and that deep sweetness that only roasting brings out? That’s where this recipe begins.
I’ve made countless versions of roasted vegetable salads over the years, from quick weekday meals to festive weekend spreads. This one, though, is my comfort-zone favorite. It brings together root vegetables like carrots and beets with lighter elements like zucchini and bell peppers. The creamy burrata on top (use a vegan one if you prefer plant-based, like I do!) gives the salad its signature soft contrast cool, rich, and satisfying.
If you’re wondering about food safety when roasting vegetables, make sure they reach at least 165°F (74°C) inside for proper cooking and caramelization. The goal is tender centers and crisp edges, not mushy middles.
So grab your favorite baking tray, preheat the oven, and let’s make a salad that feels more like a warm hug in a bowl.
At-a-Glance Table
| Prep time | Cook time | Total time | Servings | Difficulty | Calories |
|---|---|---|---|---|---|
| PT15M | PT25M | PT40M | 4 | Easy | ~260 kcal |
Equipment: Baking sheet, parchment paper, mixing bowl, tongs, serving platter.
What You’ll Need (Ingredients + Smart Swaps)
For the Salad:
- 2 cups carrots, chopped into bite-sized pieces (about 2 medium carrots)
- 2 cups beets, peeled and cubed
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (adjust to taste)
- Salt and black pepper, to taste
- 1 ball of burrata (vegan burrata or cashew cream ball for plant-based option)
- 2 tablespoons balsamic glaze
- A handful of fresh basil leaves, for garnish
Smart Swaps (Vegan Vicki’s Tips)
- Oil Swap: If you want a lighter option, use avocado oil or grapeseed oil they handle high roasting temps beautifully.
- Burrata Alternative: Can’t find vegan burrata? Whip together soft tofu, nutritional yeast, and a splash of plant milk for a creamy dollop that mimics the texture.
- Veggie Variations: Sub in sweet potatoes, parsnips, or brussels sprouts if you’re roasting in colder months.
- Spice it Up: A pinch of cumin or coriander powder adds warmth and depth. For a Mediterranean twist, try za’atar or sumac.
This recipe is flexible you can literally open your fridge, grab whatever seasonal veggies are waiting, and turn them into something extraordinary.
Why This Recipe Works
There’s real science (and a bit of kitchen intuition) behind why roasted veggie salads taste so good. Here’s why this one shines:
- High Heat Magic (400°F / 200°C):
Roasting at a higher temperature caramelizes the natural sugars in vegetables. Those golden, crispy edges? That’s called the Maillard reaction nature’s flavor upgrade. - Olive Oil Distribution:
Tossing vegetables thoroughly with olive oil ensures even browning. It also locks in moisture, so your veggies stay tender on the inside. - Layered Textures:
The contrast between the warm, slightly crisp veggies and the cool, creamy burrata makes every bite exciting. It’s all about balance soft, crunchy, smooth, and juicy together. - Smoky-Sweet-Spicy Harmony:
Smoked paprika and chili flakes give a gentle heat that complements the sweetness of roasted beets and carrots. It’s not fiery just enough to keep your taste buds awake.
The key to great roasted salads isn’t complexity it’s attention. A few minutes in the oven can make or break the dish. Keep an eye on those edges, listen for the gentle sizzle, and trust your senses.
Let’s Cook
Step 1 – Prep the Veggies
Wash, peel, and chop your vegetables into roughly even pieces. The more uniform they are, the more evenly they’ll roast. Toss them into a large mixing bowl.
Step 2 – Season with Love
Drizzle in the olive oil, sprinkle smoked paprika, chili flakes, salt, and pepper. Use your hands (yes, hands!) to coat every piece. This personal touch helps distribute seasoning perfectly.
Step 3 – Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper this prevents sticking and makes cleanup easy.
Step 4 – Roast Away
Spread your veggies in a single layer no crowding! Overlapping vegetables steam instead of roast, which means no crisp edges. Slide the tray into the oven and roast for 25 minutes, flipping halfway.
You’ll know they’re ready when the edges start turning golden brown and you can smell that deep, caramel aroma.
Step 5 – Assemble the Salad
Once roasted, transfer the veggies to a wide serving platter. Let them cool for about 5 minutes you want them warm, not hot, so the burrata doesn’t melt too fast.
Gently tear or place your burrata ball on top. Drizzle with balsamic glaze and scatter a few fresh basil leaves over the top.
Step 6 – Serve and Enjoy
Serve immediately for the best texture, or let it sit for a few minutes so the flavors mingle. It’s great warm or at room temperature.
Make It Your Way
Weeknight Fast-Track
Skip peeling the veggies just scrub them clean. Roast at 425°F (220°C) for 18–20 minutes to speed things up. Use pre-cut mixed vegetables to save prep time.
Family-Friendly Mild
Leave out the chili flakes and add a drizzle of honey or maple syrup before roasting for a slightly sweeter tone that kids love.
Bold & Spicy Edition
Toss in harissa paste, chipotle powder, or a few drops of hot sauce for a fiery finish. Pair with a lemon wedge to cut through the spice.
Vegan Perfection
Use a vegan burrata or whipped cashew cream. You’ll still get that indulgent creamy texture without dairy and it pairs perfectly with roasted root veggies.
Air-Fryer Option
Short on time? Air-fry your veggies at 390°F (200°C) for 12–15 minutes, shaking halfway through. You’ll get extra-crisp edges with less oil.
Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 260 kcal | 10 g | 20 g | 18 g | 5 g | 320 mg |
Note: Values are approximate based on listed ingredients.
Save It for Later (Storage & Reheating)
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the burrata separate to maintain texture.
- Freezing: Not ideal roasted veggies lose their crispness when frozen.
- Reheating: Reheat the veggies in an oven or air-fryer at 350°F (175°C) for about 8 minutes to bring back that roasted charm. Then top with fresh burrata before serving.
Food Safety Reminder: Always refrigerate leftovers within two hours of cooking to prevent spoilage.
Serve It Like a Pro
This roasted veggie salad pairs beautifully with:
- Crusty sourdough or garlic bread for scooping up every creamy bit.
- Lemon quinoa or couscous for a fuller meal.
- Simple arugula or spinach side salad for a burst of freshness.
- White wine spritzer or sparkling water with citrus slices for a light, refreshing balance.
For presentation, layer your vegetables by color reds, oranges, greens then top with burrata right in the center. A few microgreens or edible flowers take it from “home meal” to “restaurant-level gorgeous” in seconds.
Your Turn in the Kitchen
I believe great food doesn’t have to be complicated it just needs heart. This roasted veggie salad with burrata is a perfect reminder of that. It’s simple enough for a weeknight dinner yet impressive enough to serve guests. You get sweetness from the veggies, creaminess from the burrata, and that little sparkle of balsamic glaze tying it all together.
Every time I make it, I end up eating half straight from the baking tray because honestly, roasted vegetables are irresistible. And if you’re going fully vegan, I promise the plant-based burrata will still steal the show. It’s one of those recipes that bridges comfort and elegance effortlessly.
So go on preheat that oven, line up your vegetables, and let your kitchen smell like cozy warmth. When you make it, tag me or share your version! I love seeing how creative you get extra chili flakes, new veggie combos, or your own twists.
Cooking should never feel like a rulebook it’s more like a delicious experiment. This salad? It’s proof that a little creativity (and a hot oven) can turn everyday vegetables into something extraordinary.