Roasted Green Bean Salad

Quick, simple, and fresh – this four ingredient roasted green bean salad is a tasty side dish that everyone loves! Whole 30 and Paleo diet friendly. Under 65 calories a serving!

While we were frantically figuring out our Christmas dinner we realized we were sorely lacking in the fresh, green stuff which is how this recipe was born. This roasted salad is the easiest, most simple way to make green beans- and it is SO flavorful anytime of year!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Roasted Green Bean Salad

First assemble the following ingredients:

• Fresh green beans (½ lb) – Crisp, tender green beans provide a hearty, vibrant base for the salad.
• White or red onion (1/2) – Sliced onion caramelizes in the oven, adding a sweet and savory depth.
• Cherry tomatoes (1 cup) – Juicy cherry tomatoes burst with sweetness and balance the roasted flavors.
• Olive oil (1 tbsp) – A drizzle of olive oil ensures even roasting and a rich, silky finish.
• Garlic (2 tsp) – Fresh garlic infuses the vegetables with a warm, aromatic flavor.
• Salt and pepper – Simple seasoning enhances and balances all the natural roasted notes.

Use this Method:

Prep Veggies and Arrange

Slice onions and lay green beans, onions, and cheery tomatoes on a sheet pan. Drizzle vegetables with olive oil, and sprinkle with salt and pepper (a pinch- you can add more after cooking)

Bake and Enjoy

Roast in oven at 425 degrees for 20 minutes, or until green beans have wilted, tomatoes have popped, and onions are lightly browned and soft.

Kitchen notes

Choose cherry or grape tomatoes – They hold their shape better when roasted and burst into a sweet, juicy bite.

Balance with acidity – Finish the salad with a splash of balsamic vinegar or fresh lemon juice to brighten flavors.

Stir halfway through – Toss the veggies halfway to ensure even browning.

Season generously – Add salt, pepper, and your choice of herbs (thyme, oregano, or rosemary) before roasting for deeper flavor.

Go Red. If you don't have a white onion on hand, grab a red onion. We are not a huge fan of red onions (nothing against them, but white onions are our jam), but in this dish, they are also spectacular.

Pre-cook Onions. You can also pre-sauté your onions in a tiny bit of olive oil before adding to the green beans and popping in the oven if you like them a little on the crunchier side.

Optional dressing – A light vinaigrette with olive oil, Dijon mustard, and balsamic makes it heartier and more salad-like.

Make it a meal – Toss with cooked quinoa, farro, or grilled chicken for a complete dish.

A few answers

How should we cut the onions for this salad?

Cut onions into wedges or thick slices; thin slices tend to burn before the beans and tomatoes are done.

What type of tomatoes work best?

Cherry or grape tomatoes are ideal because they hold their shape while roasting and release sweet, juicy flavor when they blister.

Do we need to flip the vegetables while roasting?

Yes—tossing once about halfway through ensures even browning and prevents burning on one side.

How can we make this salad a full meal?

Toss in a protein (like grilled chicken, shrimp, or chickpeas) or a grain (like quinoa or farro) for a hearty main dish.

What kind of dressing goes well with this salad?

A simple vinaigrette—olive oil, balsamic vinegar, Dijon mustard, and a touch of honey—pairs beautifully with the roasted vegetables.

Should this salad be served warm or cold?

It's good both ways! Warm brings out caramelized flavors, while chilled makes it a refreshing side for summer meals.

Main Dishes to Enjoy with this Side

If you are a big green bean fan try our other favorites like Chinese style green beansclassic green bean casseroleor cheesy sun-dried tomato green beans.

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Ingredients

• ½ lb fresh green beans, tops and strings removed and washed well
• ½ white or red onion, sliced into thin slivers
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 2 tsp garlic, fresh, minced
• salt and pepper, to taste

Method

1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. Lay green beans across parchment paper, making sure to not over crowd them.
4. Top with thinly sliced onion and cherry tomatoes.
5. Drizzle vegetables with olive oil, and sprinkle with salt and pepper (a pinch- you can add more after cooking if you like your veggies saltier- but this method will bring out the natural salty flavors of the veggies so don't overdo it).
6. Roast in oven for 20 minutes, or until green beans have wilted, tomatoes have popped, and onions are lightly browned and soft.
7. Serve hot.
8. Can also let cool and toss in a pasta or potato salad- or repurpose leftovers this way!