The Season’s Best Fresh Roasted Vegetable Salad

A good roasted vegetable salad, especially one with a variety of perfectly cooked vegetables and mixed with greens, is a thing of beauty.  Tossed with a light flavorful dressing adds the finishing touch.  I’m adding fresh corn from the cob, to add crunch. What makes this salad skinny is using just 1 tablespoon of olive oil while roasting and tossing the entire salad is a small amount of light dressing.  It’s so versatile and can be served as a side dish for any dinner or turned into a main course by adding chicken or cheese.  Each side serving, 83 calories and 3 grams of fat. This yummy salad is not only good, it’s good for you!
The Season’s Best Fresh Roasted Vegetable Salad

Helpful Tips About this Recipe

Makes 8 side salads or 4 main-course salads

Healthy Benefits

Asparagus is high in folic acid, potassium, fiber, thiamin, and vitamins A, B6, and C.
Zucchini contains folate, vitamin C and beta-carotene.
Red and yellow bell peppers are good sources of vitamins C and A.  They also contain a fair amount of folate and vitamins B6.

Shopping Tip

Most supermarkets carry Cardini’s Light Caesar Vinaigrette, Girard’s or Ken’s.  If you can’t find it use your favorite light Italian dressing.

Prep Tip

The vegetables can be roasted a day in advance and reheated just before adding to the salad.

Weight Watchers Points 
(old points) 1
Weight Watchers POINTS PLUS
SKINNY FACTS: for 1 side salad
83 calories, 3g fat, 3g protein, 12g carbs, 3g fiber, 310mg sodium, 2g sugar
FAT FACTS: for 1 side salad
150 calories, 11g fat, 3g protein, 13g carbs, 3g fiber, 325mg sodium, 1g sugar


The Season’s Best Fresh Roasted Vegetable Salad

The Season’s Best Fresh Roasted Vegetable Salad

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Prep Time 15 minutes
Roast Time: 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Servings 8
Calories 83 kcal


  • 1 pound (2 cups) asparagus, cut into long bite-size pieces
  • 2 zucchinis, sliced
  • 1 red pepper, cleaned and cut into bite-size chunks
  • 1 yellow or orange pepper cut into bite-size chunks
  • 1 red onion, sliced in half and cut into quarters
  • Cooking spray, such as olive oil
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 bag spring mix or field greens
  • 1 cup fresh corn, cut off the cob, about 2 cobs
  • ¼ cup Cardini Light Caesar Vinaigrette, Girards’s Light Caesar or Ken’s Steak House Lite Caesar Vinaigrette, see shopping tips
  • 1-2 tablespoons red wine or balsamic vinegar, to taste


  • Preheat oven to 400 degrees.
  • Coat a baking sheet with cooking spray.  Spread vegetables on baking sheet.  Drizzle olive oil all over top.  Toss vegetables to coat. Spread out over the pan.  Sprinkle lightly with salt and pepper.
  • Roast in oven until vegetables are soft.  This can take up to 35-45 minutes.  Remove from oven.
  • In a large serving bowl, add spring mix.  Top with warm grilled vegetables and corn kernels.  Toss with salad dressing and vinegar.
  • Serve at once or cook vegetables and refrigerate.  When ready to serve, heat them in microwave.  Add to salad, toss with dressing, vinegar and serve.


Serving: 1side saladCalories: 83kcalCarbohydrates: 12gProtein: 3gFat: 3gSodium: 310mgFiber: 3gSugar: 2gPlus Points: 2
Tried this recipe?Let me know how it was!

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