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Balsamic Roasted Peach Salad Recipe (Vegan, Gluten Free)

Sweet and savory, this easy roasted peach salad recipe combines peaches, asparagus, & summer squash with a simple homemade balsamic vinaigrette! Serve over fresh mixed greens for the perfect bite of summer.

HELLO Summer and HELLO Salads! I love making a huge salad for dinner on those long summer days when its too hot to cook – especially any salad that combines fruits and greens. This Roasted Peach Salad recipe really highlights some of the most wonderful things about summer: fresh produce, flavorful peaches, and cool crisp lettuces.

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This Roasted Sheet Pan Salad Recipe Is:

  • Versatile
  • Sweet
  • Fresh
  • Tart
  • Bursting with flavor
  • Healthy
  • Vegan and Gluten Free

Roasted Peach Summer Salad with Balsamic Vinaigrette  sheet pan salad recipe roasted peach salads healthy plant based spring salads

I’m a huge fan of sheet pan dinners. I love making anything that allows for hands-off cooking time and only having to clean one pan. Roasting vegetables and fruit takes less than 30 minutes in the oven, and they’re ready to top an amazing salad. Serve this salad hot or cold, it tastes incredible either way!

What’s In This Balsamic Roasted Peach Salad?


The balsamic vinaigrette is super easy.  It takes 5 minutes to combine everything in a mason jar and just shake away!  For a sweetener, I find that the balsamic vinegar has enough sweetness for me. But you can also add it some agave, maple syrup, or honey in the dressing as well.

How Do I Make This Roasted Peach Salad?

  • Preheat oven to 425 degreen Fahrenheit. Toss the ingredients so the peaches and vegetables are coated in olive oil/vinegar. Add the veggies to the sheet pan, and cook for 30 minutes, flipping halfway during cooking.
  • Add all the dressing ingredients to a mason jar.  Shake well to combine.
  • Place the roasted vegetables on a bed of fresh greens, and dress with a salad.  Top with a crumbled cheese and enjoy!

You can serve this balsamic roasted vegetable salad either hot or cold!  Enjoy the warm veggies straight from the oven, or place in the refrigerator to cool overnight.

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This dish is both make ahead and meal prep friendly! One great thing about this salad is that you can roast the peaches and vegetables when its cool at night, refrigerate, and then serve them over salad greens the next day! Or roast on the weekend and meal prep delicious salads for lunches during the week.

Perfect for picnics, parties, or BBQs, this Roasted Peach Summer Salad is super versatile and fancy enough for entertaining. Add some crumbed fresh cheese and walnuts and you have a beautiful summer salad which tastes even better than it looks!

What Do I Serve with this Salad?

vegan Roasted Peach Summer Salad with Balsamic Vinaigrette recipe  gluten free salads sheet pan salad recipe for summer or spring healthy

Dietary Modifications

  • To make this recipe vegan, just omit the cheese at the end… or use a plant based cheese instead of a dairy-based cheese.
  • As always, check to make sure all your ingredients are gluten free if you have a wheat allergy.

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Get the Same Ingredients I Use For My Roasted Peach Summer Salad Recipe!

As always, if you make this roasted peach salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Balsamic Roasted Peach Salad Recipe (Vegan, GF)

The Herbeevore
Sweet and savory, this roasted salad combines peaches, asparagus & summer squash with a simple homemade balsamic vinaigrette! Serve over fresh mixed greens for the perfect bite of summer.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Course Appetizer, Lunch, Salad
Cuisine American
Servings 2


For the Salad

  • 2 peaches sliced
  • 1/2 lb asparagus
  • 2 medium zucchini sliced
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Pinch Himalayan sea salt
  • 4 cups mixed greens
  • Optional- 4 ounces soft cheese such as burrata, mozzarella, brie, etc.

For the Dressing


  • Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
  • In a large bowl combine the peaches, asparagus, zucchini, olive oil, balsamic vinegar and pinch of salt. Toss the ingredients so the peaches and vegetables are coated in the olive oil/vinegar. Add the veggies to the sheet pan, and cook for 30 minutes, flipping halfway during cooking.
  • Meanwhile, add all the dressing ingredients to a pint sized mason jar, and shake to combine.
  • To assemble the salad, plate the roasted vegetables over mixed greens (can be served warm or cold), and top with dressing. Top with cheese if using and enjoy!
Keyword Balsamic Peach Salad Recipe, Balsamic Roast Peach Salad, Balsamic Roasted Peach Salad, Roasted Peach Salad Recipe, Salad with Roasted Peaches
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

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Posted in American, Dinners, Dressing, Easy Weeknight Meals, Favorites, For Entertaining, Gluten Free, Holiday Recipes, Lunches, Make Ahead, Meal Prep, Mediterranean, Salads, Sheet Pan Meals, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes


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