Salads get a bad reputation for being boring, but this roasted vegetable salad is anything but boring. It’s full of hearty roasted vegetables that are perfectly caramelized in the oven, and then it’s tossed in a flavorful dressing made with pantry staples. The best part? Topping it with crumbly feta cheese! Everything is better with some cheese and each bite is bursting with flavor!
There are so many ways to enjoy this roasted vegetable salad! Serve it on its own, with some grains such as quinoa, couscous, or rice, or stuffed in my homemade pita bread or my brioche bun recipe! The possibilities are endless. It also packs really well, so you can easily pack it for lunch, a potluck, or a picnic. It’s a crowd favorite so you will want to make it for every meal! If you want another easy salad recipe, then try my kale salad, cucumber tomato salad, or corn salad!
What You Need to Make This Recipe
Vegetables — I use sweet potatoes, zucchini, bell peppers, and red onions in this salad. You can switch up the vegetables based on seasonality or add your favorite vegetable.
Oil — I recommend using extra virgin olive oil, which has a delicious peppery flavor that goes well in the salad dressing.
Red wine vinegar — the red wine vinegar’s acidity brightens the dressing’s flavor.
Dijon mustard — Dijon mustard adds a sharp flavor, but it also acts as an emulsifying agent that helps the olive oil and vinegar to stay together.
Feta cheese — this cheese is a crumbly, tangy, and salty cheese with a creamy and rich texture. If you don’t want to use feta cheese, then goat cheese is a great alternative. If you’re vegan or can’t have dairy, then skip the cheese altogether. This salad will be just as delicious without it.
How to Make Roasted Vegetable Salad
1. Toss the chopped sweet potatoes, zucchini, bell peppers, and red onions with oil, salt, and pepper on a large baking sheet. Spread into an even layer and roast until tender, 30 to 35 minutes.
2. Transfer the roasted vegetables to a large mixing bowl and add the feta cheese and parsley.
3. While the vegetables roast in the oven, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic, salt, and ground black pepper.
4. Pour the dressing over the roasted vegetable mixture and toss to coat. Serve warm or chilled.
Pro Tips for Making This Recipe
- Cut your vegetables into evenly sized pieces so that they cook evenly and prevent some vegetables from being overcooked while others are undercooked.
- Spread your vegetables in a single layer on a baking sheet so they can caramelize. If you crowd the sheet pan, the vegetables will steam. If your baking sheet is too small, use two.
- Sometimes ovens are hotter in the back. If you notice the vegetables on your baking sheet are browning more quickly on one side, rotate your pan.
- For some added crunch, you can add chickpeas to the baking sheet. They crisp up really nicely!
- For a stronger garlic kick, you could grate the garlic clove on a microplane for the dressing instead of mincing it.
Frequently Asked Questions
Yes! You can roast any vegetables you have in the fridge that need to be used up. Cauliflower, broccoli, eggplant, mushrooms, asparagus, butternut squash, Brussels sprouts, and carrots make for wonderful additions to the salad. You can also add some leafy greens to the salad, such as spinach, kale, or arugula. Add them after the roasted vegetables to cool before adding greens.
This salad is perfect for making ahead of time. You can cut all the vegetables a day or two ahead of time and store them in an airtight container in the fridge. The same goes for the dressing. Whisk everything together and store it in an airtight mason jar in the refrigerator for up to 3 days. Shake the dressing before using.
If you’ve tossed the salad in the dressing, you can refrigerate roasted vegetables in an airtight container for up to 2 days. If stored separately, it’ll last for up to 4 days. The vegetables will absorb the dressing so they won’t be as crisp after a couple of days.
If you love this recipe try these out!
If you’ve tried this Roasted Vegetable Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Roasted Vegetable Salad
Equipment
- Large baking sheet
- Mixing Bowls
Ingredients
For the Salad:
- 2 sweet potatoes peeled and diced (about 3 cups, 1 pound/450g)
- 2 zucchini chopped (about 2½ cups, 1 pound/450g)
- 1 bell pepper seeded and chopped (about 1½ cups, 7 ounces/200g)
- 1 red onion sliced (about 2½ cups, 10 ounces/285g)
- 3 tablespoons olive oil
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup crumbled feta cheese (72g)
- ¼ cup chopped fresh parsley (8g)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
For the Salad:
- Preheat the oven to 425°F. On a large baking sheet, toss the vegetables with oil, salt, and pepper. Spread into an even layer and roast until tender, 30 to 35 minutes.
- Transfer the roasted vegetables to a large mixing bowl and add the feta cheese and parsley.
For the Dressing:
- While the vegetables roast, whisk together all of the dressing ingredients. Pour the dressing over the roasted vegetable mixture and toss to coat. Serve warm or chilled.
Video
Notes
- Cut your vegetables into evenly sized pieces so that they cook evenly and prevent some vegetables from being overcooked while others are undercooked.
- Spread your vegetables in a single layer on a baking sheet so they can caramelize. If you crowd the sheet pan, the vegetables will steam. If your baking sheet is too small, use two.
- Sometimes ovens are hotter in the back. If you notice the vegetables on your baking sheet are browning more quickly on one side, rotate your pan.
- For some added crunch, you can add chickpeas to the baking sheet. They crisp up really nicely!
- For a stronger garlic kick, you could grate the garlic clove on a microplane for the dressing instead of mincing it.
