Irresistible Roasted Vegetable Salad Recipe You'll Love
This Roasted Vegetable Salad recipe combines vibrant seasonal veggies with nutty flavors, creating a delicious and healthy dish.
Equipment
- - Oven
- large baking tray
- jar or small bowl for dressing
Ingredients
Salad Base
- 1 romaine lettuce chopped
- 2 medium peppers any vibrant color
- 2 small red onions
- 1 medium eggplant/aubergine
- 1 medium zucchini/courgette
- 1 medium sweet potato
Toppings
- 1/3 cup feta cheese crumbled
- 2-3 tbsp pine nuts toasted
Dressing
- 1.5 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Dressing Blend
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- salt & pepper to taste
Instructions
How to Make Roasted Vegetable Salad
- Prepare the Dressing: Add extra virgin olive oil, balsamic vinegar, honey, dijon mustard, garlic powder, salt, and pepper to a jar. Shake until blended or whisk in a bowl. Set aside.
- Toss the Vegetables: Place zucchini, eggplant, peppers, sweet potato, and onions on a large baking tray. Drizzle with olive oil, oregano, garlic powder, salt, and pepper, and mix until evenly combined.
- Roast the Veggies: Roast in the oven at 220°C (425°F) for 25-35 minutes, flipping halfway through.
- Add Toppings: Remove from the oven, sprinkle pine nuts and feta over the vegetables, and return to the oven until browned.
- Assemble the Salad: Place romaine lettuce in a serving dish, spoon roasted vegetables over, drizzle with dressing, and toss. Serve immediately.
Notes
Optional: Garnish with fresh herbs like basil or parsley for extra flavor.