Healthy Keto Roasted Vegetable Pepperoni Salad - Easy Sheet Pan Recipe

This quick & easy Healthy Roasted Vegetable Pepperoni salad is perfect for lunches or as a healthy side dish for dinner. Use whatever vegetables you have on hand and don't forget the delicious Italian balsamic dressing!

It's been a pretty long and hot summer and we are only halfway through the summer months! I think most of the country is seeing record-breaking temperatures so this is the time of the year where I crave all things "salad". This easy roasted veggie salad is a winner with a pizza-inspired taste, it can be served either hot or cold meaning it is perfect for whatever weather you are experiencing!

There are a few very specific criteria that I think need to be met when it comes to a hearty salad that can be served as a meal. It has to have some sort of cheese, nuts, or seeds, it needs to have a protein source, and last but not least, it needs to have an amazing dressing. All of these key things take any salad from boring to brilliant. And make them way more filling.

So, to meet all of these necessary components, this roasted vegetable salad is a pretty hearty salad. It is also highly customizable which means that it is the perfect way to use up any leftover bits and pieces of vegetables that you have in your refrigerator. Make it as low carb as you want or add some sweet potatoes and carrots for a higher carb salad. Use whatever you have on hand or whatever needs to be used up!

When assembling the salad I like to throw through a couple of handfuls of baby spinach or mixed green leaves too - extra greens never go astray. And of course, plenty of fresh mozzarella cheese for that pizza flare.

Is there a better way to eat hearty vegetables than browned and crispy?

I don’t think so.

Roasting Vegetables

There are three easy ways that you can get those delicious caramelized veggies: roast them in the oven, air fry them in an air fryer or grill them on the barbecue.

I have made this salad several different times and have used each method but since I am not a "grilling gal", I typically roast the veggies in the oven or in my air fryer. If Mr. Grumbles is home, then we almost always grill the veggies.

This pizza salad is packed with flavor and nutritious ingredients. And it is so easy to make. Most of your time is hands-off while the vegetable roast.

The basic concept - chop up a few of your favorite vegetables, toss them with salt and oil, place them in the oven, and pour this Italian vinaigrette over. Add slices of crispy pepperoni and fresh mozzarella and your salad is done! This recipe is one that has falls under the category of maximum flavor with minimal effort.

Plus, this recipe is super versatile. If you know how to make this healthy salad with one veggie, then you can make it for any veggie. This is perfect for learning how to cook without a recipe.

Look no further than this roasted vegetable salad with an Italian vinaigrette recipe for your next easy and healthy side dish.

Health Benefits of this Roasted Vegetable Salad

This salad is packed with healthy ingredients. I mean, it is a “vegetable” salad. And veggies are at the top of the list when it comes to healthy foods.

Main Keto Salad Ingredients:

For the Nuts - I used pine nuts as they are so traditional when it comes to Italian cooking. Toasting the pine nuts is optional but highly recommended - it gives them a delicious nutty flavour. Quick trick...to toast pine nuts quickly, just put them on a plate in the microwave and microwave them on high for about 1 minute. Stir the nuts and return the nuts for additional 30-second intervals (stirring in between each interval) until the nuts just begin to brown. Just make sure that you watch the nuts carefully as they can go from lightly toasted to burnt in a matter of minutes. Also, be careful when you stir the nuts as the plate will get EXTREMELY hot!

For the Roasted Vegetables - For these pictures, I used zucchini, yellow squash, sweet onion, mushrooms, 3 different coloured peppers, and olives. I have also made this using artichoke hearts which made this salad AMAZING but since I used up the last ones the last time I made this salad (that was actually only 2 days ago!) I didn't realize I didn't have any left for these pictures!

For the Protein - Since I wanted to keep this "pizza-inspired", I used pepperoni but you could use any leftover cooked meat such as chicken, sausage, or other Italian meats like prosciutto.

For the Cheese - You can use any type of cheese from Blue Cheese to Parmesan to Mozzarella. You can also eliminate the cheese if you want to make this recipe Dairy-Free

For the Salad Dressing - The dressing is very simple - it's simply a combination of balsamic vinegar and some added pizza sauce. Drizzle the balsamic vinegar when the vegetables come out of the oven and then let each person add the amount of pizza sauce that they want. If you are pressed on time or on ingredients, you can always use your favourite vinaigrette instead.

Roasted Vegetable Salad Instructions:

• prepare the vegetables and the pepperoni
• toss them in a little olive oil and some pizza seasoning
• roast them for 20-30 minutes

• toss them with the salad dressing and nuts
• Enjoy!

Preparing the Vegetables

If you are using zucchini and yellow squash, cut the vegetables in half and scrape out some of the seeds in the center. Then, divide each half again so that you end up with ½ inch pieces.

As for all other vegetables, try to keep the vegetables all around the same size to ensure even roasting. If you use vegetables that take longer to roast, simply add them in first and then add the remaining vegetables later. You can do the same thing for vegetables that don't require as much roasting time but adding them in near the end.

When I make this salad using tomatoes, I add the tomatoes only for the last 5 minutes of roasting time. This brings out the tomatoes' flavour without causing them to lose too much of their structure.

Making the Salad Ahead of Time:

If you are taking the salad to a BBQ or making in advance, wait and pour the dressing over about 30 minutes before serving. This will ensure the salad doesn't get soggy.

This salad is best served on the same day but Mr. Grumbles and I actually enjoy the leftovers for lunch so don't worry if you have any leftovers!

Looking for more Healthy Keto Salad Recipes, check out the following:

• Crunchy Thai Chicken Salad - Keto
• Keto Warm Asparagus Bacon Salad
• Keto Maple Bacon Broccoli Salad
• The Best Keto Ginger Salad Dressing
• Keto Asian Chicken Noodle Salad - Whole30 and Paleo

Print