Roasted Veggie Salad Bowl
As an author, screenwriter, and producer, my days are extremely busy. So, when I break for lunch or think about dinner, I want to put together a meal that’s nutritious, tastes good, and is easy to make. On Sundays, I roast a variety of vegetables that I use as a side with a protein, in soups, in a stir-fry, and in a salad. Watch me make my Roasted Veggie Salad Bowl.

Ingredients
Method
- Preheat oven to 425 Degrees F.
- Add zucchini, mushrooms, squash, and Brussels sprouts to a large bowl.
- Add in seasoning, garlic powder, and salt, and mix to coat the veggies.
- Spray a cookie sheet with olive oil spray.
- Scoop out seasoned veggies onto a cookie sheet.
- Bake veggies in the oven at 425 Degrees F for 40-45 minutes, approximately, until golden and soft.
To Plate
- In a large bowl (or individual bowls), scoop a generous portion of veggies.
- Top veggies with arugula and red cabbage.
- Add in raisins and pistachios.
- Add beets.
- Squeeze lemon juice over salad.
- Drizzle a bit of lemon-infused olive oil over the salad.
- Drizzle honey over salad.
- Serve immediately.
Notes
I like to roast all the veggies in the oven at once and then use them for several days in different salads, soups, and as a veggie side with my protein of choice. However, if you prefer, once. You slice and cube the veggies; they can also be stored (uncooked) in the freezer for later use.
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