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    Home » Recipes » Salads » Roasted Vegetable Salad

    Roasted Vegetable Salad

    Published: September 9, 2018 · Modified: May 14, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This colorful Roasted Vegetable Salad recipe is both light and satisfying. This salad comes together in a few easy steps with fresh vegetables roasted until tender and flavorful, then tossed in a bright homemade dressing and topped with tangy feta cheese.

    A bowl of roasted vegetable salad with a glass of wine and platter in the back.
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    Pinterest graphic of a platter of roasted vegetable salad with chopped parsley and crumbled feta on top.
    Pinterest graphic of a bowl of roasted vegetable salad topped with chopped parsley and a glass in the background.
    Pinterest graphic of a spoon tucked into a platter of roasted vegetable salad with crumbled feta scattered around.
    Pinterest graphic of a fork lifting out a bite of roasted vegetable salad from a bowl.
    Pinterest graphic of a bowl of roasted vegetable salad with a glass of wine and platter of more veggies in the background.

    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

    Ingredients needed to make a roasted vegetable salad.

    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

    Set of two photos showing chopped veggies added to a sheet pan and feta cheese added to a bowl of the veggies.

    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.

    Set of two photos showing dressing whisked in a bowl and poured over the veggies.

    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.

    A platter of roasted vegetable salad with a bowl of crumbled feta in the back alongside a stack of bowls and forks.

    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.
    A bowl of roasted vegetable salad with a glass of wine and parsley in the background.

    Frequently Asked Questions

    Can I add other vegetables?

    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.

    Can I make this recipe ahead of time?

    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.

    How do I store leftovers?

    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!

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    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!

    A large bowl of roasted vegetable salad with some crumbled feta, a linen napkin and large spoon on the side.
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    5 from 6 votes

    Roasted Vegetable Salad

    This easy Roasted Vegetable Salad is a simple but delicious dish you can make for any occasion, from a potluck to a packed lunch. Full of flavor, you can whip this up with simple everyday ingredients.
    Course Salad
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 50 minutes minutes
    Servings 4 servings
    Calories 377kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 377kcal | Carbohydrates: 32g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 1784mg | Potassium: 797mg | Fiber: 6g | Sugar: 10g | Vitamin A: 17568IU | Vitamin C: 66mg | Calcium: 171mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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