Roasted Veggie & Chicken Glow Salad Recipe
If you’re craving a vibrant, nourishing dish that bursts with fresh flavors and textures, look no further than the Roasted Veggie & Chicken Glow Salad. This salad is a celebration of wholesome ingredients like tender roasted veggies, juicy chicken, peppery arugula, and tangy feta, all tied together with a bright, zesty dressing. It’s satisfying enough to be a main course yet light enough to keep you feeling energized and radiant. Every bite delivers a glow of flavor, rich in color and nutrition, making this salad a personal favorite to share anytime you want to impress yourself or your loved ones.
Ingredients You’ll Need
The beauty of the Roasted Veggie & Chicken Glow Salad lies not only in its flavors but also in the simplicity and versatility of its ingredients. Each element contributes distinct textures and vibrant colors, from sweet roasted corn to peppery arugula, ensuring every forkful is a delightful experience.
- Zucchini, finely chopped: Adds subtle sweetness and a tender bite when roasted, balancing the salad beautifully.
- Bell pepper, finely chopped: Brings a pop of bright color and juicy crunch that complements the roasted veggies.
- Frozen fire-roasted corn: Infuses a smoky sweetness and satisfying texture with minimal prep.
- Frozen or raw peas: Offer a fresh burst of natural sweetness and lovely green flecks in every serving.
- Red onion, thinly sliced: Adds a sharp, zesty contrast and a crisp texture to the mix.
- Beets, diced (roasted or pre-cooked): Bring earthy sweetness and vibrant ruby tones that make this salad glow.
- Rotisserie or grilled chicken, chopped: Provides protein-packed heartiness and savory depth.
- Arugula: Its peppery bite balances the sweetness and keeps the salad fresh and lively.
- Crumbled feta cheese: Adds creamy saltiness that harmonizes all the flavors.
- Pumpkin seeds (optional): Deliver a crunchy, nutty surprise for added texture and nutrition.
- Olive oil: Used for roasting and dressing, it brings richness and a fruity undertone.
- Paprika and dried oregano: Seasonings that elevate the roasted veggies with warmth and herbaceous notes.
- Fresh parsley, chopped: Brightens the salad with herbal freshness.
- Lemon juice and apple cider vinegar: Create a lively, tangy dressing that ties everything together beautifully.
- Salt & pepper: Essential for seasoning and enhancing all the components.
How to Make Roasted Veggie & Chicken Glow Salad
Step 1: Chop and Roast the Veggies
Start by finely chopping the zucchini and bell pepper using a micro chopper to get evenly small pieces that roast evenly and caramelize nicely. Spread these chopped veggies on a sheet pan along with frozen peas and fire-roasted corn. Drizzle olive oil over everything and sprinkle with paprika, dried oregano, salt, and pepper. Roast in a preheated 400°F (200°C) oven for about 20 to 25 minutes until the veggies are tender and have developed a golden, slightly charred edge that adds a wonderful depth of flavor.
Step 2: Dice the Beets
While your other veggies are roasting, dice your pre-cooked or roasted beets into small cubes. The beets’ deep color and natural sweetness make them a star ingredient that contrasts beautifully with the peppery arugula and tangy feta.
Step 3: Prep Fresh Ingredients
Thinly slice a small red onion into delicate half-moons for a subtle sharp bite that balances the salad’s sweetness. Chop a handful of fresh parsley to add bright green freshness and a herbal lift that enhances the complexity of flavors.
Step 4: Assemble the Roasted Veggie & Chicken Glow Salad
In a large bowl, combine the roasted veggies, diced beets, sliced onion, chopped chicken, and fresh parsley. Add in the peppery arugula and gently mix in crumbled feta and pumpkin seeds if you want that extra crunch. The mix of roasted textures with fresh greens and creamy cheese creates a satisfying balance.
Step 5: Dress and Toss
To finish, drizzle your salad with fresh lemon juice, olive oil, apple cider vinegar, dried oregano, salt, and pepper. You can whisk these ingredients together separately for a well-emulsified dressing or give the salad a quick toss with just lemon juice and oil for a lighter coating. The dressing’s citrusy zing and tang bring everything to life, creating a salad that truly glows from every angle.
How to Serve Roasted Veggie & Chicken Glow Salad
Garnishes
Adding a scattering of fresh parsley or extra pumpkin seeds right before serving amps up both texture and color. If you like, a sprinkle of freshly cracked black pepper or a few lemon wedges on the side can elevate the experience and let each guest customize their perfect bite.
Side Dishes
This salad pairs beautifully with warm, crusty bread or a light soup to round out your meal. It can be the star on its own or accompany grilled fish or crusty manchego cheese for a Mediterranean-inspired spread that will wow at any gathering.
Creative Ways to Present
Serve the Roasted Veggie & Chicken Glow Salad in individual mason jars for a portable lunch or arrange the ingredients artfully in a large, colorful bowl to showcase the vivid colors and textures. Layering the ingredients distinctly before tossing can create an inviting visual effect that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad components separately to keep textures fresh—place roasted veggies, chicken, and beets in one container and fresh arugula and dressing in another. When ready to eat, toss everything together. Stored properly in airtight containers, the salad will stay fresh for up to 3 days in the fridge.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended due to the delicate texture of arugula and feta. However, you can freeze the roasted veggies and cooked chicken separately for up to 2 months, then assemble the salad fresh when you’re ready.
Reheating
If you want to enjoy the salad warm, gently reheat only the roasted veggies and chicken in a skillet or microwave, then reassemble with cold fresh ingredients and dressing to preserve freshness and texture.
FAQs
Can I use different vegetables in the Roasted Veggie & Chicken Glow Salad?
Absolutely! Feel free to swap in your favorite seasonal vegetables like asparagus, cherry tomatoes, or roasted cauliflower. The key is to keep a balance of textures and colors that maintain the salad’s vibrant appeal.
Is this salad suitable for meal prep?
Yes, it’s a fantastic meal prep option. Keep components like the roasted veggies and chicken separate from the fresh greens and dressing, assembling just before eating to keep everything flavorful and crisp.
Can I make this salad vegetarian?
Definitely! Simply omit the chicken and add extra pumpkin seeds or nuts for protein, or try adding chickpeas or toasted tofu to keep it hearty and filling.
What dressing variations work well with this salad?
The lemon and apple cider vinegar dressing is perfect for brightness, but you can experiment with balsamic vinaigrette or a tahini-based dressing to add creaminess and a different flavor twist.
How spicy is this Roasted Veggie & Chicken Glow Salad?
The salad is mild with just a hint of warmth from paprika, but you can easily add chili flakes or a dash of cayenne to the roasted veggies if you prefer some heat.
Final Thoughts
There’s something truly magical about the Roasted Veggie & Chicken Glow Salad — it’s colorful, nourishing, and full of flavor that feels like a warm hug on a plate. Whether you’re making this for a quick weekday lunch, a nourishing dinner, or a dish to share with friends, it always delivers satisfaction and a radiant freshness that keeps you coming back for more. Don’t hesitate to give it a try and watch it become one of your favorite glow-getting meals!
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Roasted Veggie & Chicken Glow Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and nutritious Roasted Veggie & Chicken Glow Salad featuring fire-roasted corn, zucchini, bell pepper, arugula, and tender chicken, all tossed with a zesty lemon-oregano dressing. Perfect for a wholesome lunch or light dinner packed with protein, fiber, and fresh flavors.
Ingredients
Veggies & Protein
- 1 zucchini, finely chopped
- 1 bell pepper, finely chopped
- 2 cups frozen fire-roasted corn
- 2 cups frozen or raw peas
- 1 small red onion, thinly sliced into half-moons
- 6–7 small beets, diced (roasted or pre-cooked)
- 10 oz rotisserie or grilled chicken, chopped
- 5 cups (or 1 bag, 7–10 oz) arugula
- 1 cup crumbled feta cheese (~150g) – fat-free recommended
- ½ cup pumpkin seeds (optional, for crunch)
Seasonings for Roasted Veggies
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tbsp dried oregano
- Salt & pepper to taste
Fresh Herbs
- Handful of fresh parsley, chopped
Dressing (Full Salad)
- Juice of 2 lemons
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp dried oregano
- Salt & pepper to taste
Dressing (Single Serving)
- Juice of ½ lemon
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp dried oregano
- Salt & pepper to taste
Instructions
- Chop & Roast the Veggies: Use a micro chopper or knife to finely chop the zucchini and bell pepper. Spread these along with the peas and fire-roasted corn on a sheet pan. Drizzle with olive oil and season with paprika, dried oregano, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until the veggies are golden and tender.
- Chop the Beets: Dice the roasted or pre-cooked beets finely using a micro chopper or by hand. Set aside for assembling.
- Prep Fresh Ingredients: Thinly slice the red onion into half-moons and roughly chop a handful of fresh parsley leaves.
- Assemble the Bowl: In a large mixing bowl, combine the arugula, sliced red onion, chopped parsley, chopped chicken, diced beets, and the warm roasted veggies. Add the crumbled feta cheese and pumpkin seeds if desired for texture and extra flavor.
- Dress It Up: For a quick version, simply drizzle lemon juice, olive oil, oregano, salt, and pepper over the salad. For a richer flavor, whisk together the full dressing ingredients (lemon juice, olive oil, apple cider vinegar, dried oregano, salt, and pepper) and toss with the salad until everything is uniformly coated.
Notes
- For a lower-calorie option, reduce or omit pumpkin seeds and use fat-free feta cheese.
- You can substitute rotisserie chicken with grilled or baked chicken breast.
- Beets can be roasted ahead of time or purchased pre-cooked for convenience.
- This salad can be served warm or cold depending on preference.
- The dressing can be adjusted to taste by adding more lemon juice or vinegar for extra tang.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and assembling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 65 mg
Keywords: Roasted vegetable salad, chicken salad, healthy lunch, Mediterranean salad, lemon oregano dressing, arugula salad, high protein salad
