This vibrant Roasted Vegetable Salad is a wholesome, flavour-packed dish that blends tender, charred vegetables with a tangy homemade dressing.
High in fibre and plant-based nutrients, it delivers protein from feta and healthy fats from olive oil and pine nuts.
Low in saturated fat and easy to prepare, it’s a nutritious, satisfying option perfect for weeknight meals, meal prep, or a light lunch.
Roasted Vegetable Salad
Equipment
- 1–2 Large Baking Trays
- Spatula or Turner
- Serving Dish
- Salad Tossers
- Small Jar or Bowl with Whisk
- Sharp Knife
- Chopping Board
Ingredients
Vegetables & Salad Base:
- 1 large head Romaine Lettuce trimmed and chopped
- 2 medium Bell Peppers cored and diced into large chunks
- 2 small Red Onions peeled and quartered
- 1 medium Eggplant Aubergine, quartered lengthwise and diced
- 1 medium Zucchini Courgette, quartered lengthwise and diced
- 1 medium Sweet Potato peeled and diced smaller than zucchini
- 50 g ⅓ cup Feta Cheese, crumbled
- 2 –3 tbsp Pine Nuts
- 1½ tbsp Olive Oil
- ½ tsp Oregano
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
Dressing:
- 60 ml ¼ cup Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Prepare the Dressing: Start by making the salad dressing so the flavours have time to blend. In a small jar or bowl, combine 60 ml (¼ cup) extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and ½ teaspoon garlic powder. Add salt and freshly cracked black pepper to taste. Secure the lid on the jar and shake vigorously for 30–45 seconds until the mixture emulsifies into a smooth, glossy dressing. If using a bowl, whisk continuously until all ingredients are well combined. Set aside while you prepare the vegetables — the dressing’s flavours will deepen as it rests.
- Wash and Prepare Vegetables: Rinse all fresh vegetables thoroughly under cold running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towels to ensure they roast evenly instead of steaming. Trim the root end of the Romaine lettuce and chop it into bite-sized pieces. Core and dice the bell peppers into large chunks. Peel the red onions, cut them into quarters, and separate the layers slightly so they roast evenly. Quarter the eggplant lengthwise, then cut into slightly smaller chunks than the bell peppers. Quarter the zucchini lengthwise, then dice into similarly sized pieces as the eggplant. Peel the sweet potato and dice into smaller chunks to ensure even cooking with the other vegetables.
- Arrange Vegetables for Roasting: Preheat your oven to 220°C (425°F). Spread the prepared vegetables evenly across one or two large baking trays — avoid overcrowding, as this can cause steaming instead of roasting. The vegetables should be arranged in a single layer with enough space between them to allow hot air to circulate. Overcrowding will result in softer, soggy vegetables rather than crisp, charred edges.
- Season Vegetables: Drizzle 1½ tablespoons olive oil evenly over the vegetables. Sprinkle ½ teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper over them. Use your clean hands or a spatula to gently toss the vegetables on the tray until every piece is evenly coated with oil and seasoning. This ensures consistent flavour and helps with even roasting.
- Roast Vegetables to Perfection: Place the trays in the preheated oven. Roast for 25–35 minutes, flipping the vegetables halfway through the cooking time for even caramelisation. Keep a close eye on the vegetables in the final minutes — you’re aiming for tender vegetables with slightly crispy, golden-brown edges. The aroma at this stage should be rich and inviting, filling your kitchen with a warm, roasted scent.
- Add Feta and Pine Nuts: About 3–5 minutes before the vegetables are done, remove the trays briefly from the oven. Sprinkle 50 g (⅓ cup) crumbled feta cheese and 2–3 tablespoons pine nuts evenly over the vegetables. Return the trays to the oven so the feta softens and becomes slightly gooey while the pine nuts toast lightly. This step adds texture and flavour, making the salad richer and more aromatic.
- Allow Vegetables to Rest Slightly: Once roasting is complete, remove the trays from the oven. Let the vegetables rest on the trays for 5–10 minutes. This short resting period allows them to steam slightly, enhancing tenderness while cooling just enough so they don’t wilt the lettuce.
- Assemble the Salad: Place the chopped Romaine lettuce into a large serving dish. Carefully transfer the roasted vegetables over the lettuce, making sure to keep as much of the roasted juices as possible — these add flavour to the salad.
- Dress and Toss: Drizzle the prepared dressing evenly over the salad. Using salad tossers or clean hands, gently toss all ingredients together until the lettuce is lightly coated and the roasted vegetables are distributed evenly. Aim for a balanced mix of textures in every bite — crisp lettuce, tender vegetables, creamy feta, and crunchy pine nuts.
- Serve and Enjoy: Serve the salad immediately while the vegetables are slightly warm for the best flavour experience. This salad works wonderfully on its own, or as a side dish to grilled proteins, pasta, or grain bowls. Store any leftovers in an airtight container in the refrigerator and add dressing just before serving to maintain freshness.
Notes
- Use a variety of vegetables for a richer flavour profile — softer vegetables like zucchini roast quicker than root vegetables, so cut root vegetables smaller for even cooking.
- Avoid overcrowding the baking tray to ensure crisp, caramelised vegetables rather than steamed ones.
- Let roasted vegetables rest briefly before tossing to prevent the lettuce from wilting.
- Adjust feta and pine nut quantities to suit your taste preference.
- This salad works equally well served warm or chilled, making it versatile for different seasons.
Chef’s Secrets For Perfect Salad
Achieving the perfect roasted vegetable salad comes down to careful preparation and attention to detail.
Start with fresh, seasonal vegetables, as their quality greatly influences the final taste.
Cutting vegetables into similar sizes ensures even roasting, while seasoning them well before baking builds a depth of flavour.
Toasting pine nuts and adding feta near the end of roasting preserves their texture and enhances aroma.
Lastly, resting the vegetables for a few minutes before mixing with lettuce helps balance temperature and texture, creating a salad that is vibrant, crunchy, and satisfying.
Serving Suggestions For Best Experience
This roasted vegetable salad shines as both a main dish and a side.
Serve it as a wholesome lunch alongside whole grain bread or quinoa for a complete meal.
Pair it with grilled chicken, fish, or tofu for a protein boost.
For dinner, this salad complements Mediterranean dishes, grilled meats, or pasta.
For a fresh twist, garnish with fresh herbs such as basil or parsley, or a squeeze of lemon juice.
It’s also a great dish for potlucks and meal prepping because it keeps well and tastes even better the next day.
Storage Tips For Freshness
Store leftover roasted vegetable salad in an airtight container in the refrigerator for up to 2–3 days.
Keep the dressing separate if you plan to store the salad longer — this prevents the lettuce from becoming soggy.
To reheat, warm the roasted vegetables gently in the oven or microwave, then toss with fresh lettuce and dressing just before serving.
For meal prep, roast all vegetables ahead of time, store them separately, and assemble the salad on the day of eating for maximum freshness and flavour.
Frequently Asked Questions
1. Can I use different vegetables for this salad?
Absolutely! This recipe is very flexible. You can substitute with broccoli, carrots, cauliflower, Brussels sprouts, asparagus, or beets.
Just adjust the size of each vegetable so they cook evenly — softer vegetables should be cut larger, root vegetables smaller.
2. Should I serve this salad warm or cold?
Both work beautifully. Serving warm gives a comforting flavour and slightly wilted texture, while serving cold makes it refreshing and perfect for meal prep.
If serving cold, allow the roasted vegetables to cool completely before tossing.
3. Can this recipe be made ahead of time?
Yes, you can prepare the roasted vegetables ahead of time. Store them in an airtight container in the fridge. Assemble the salad with lettuce and dressing just before serving to maintain freshness and texture.
4. How can I make this salad vegan-friendly?
Simply replace the feta cheese with a plant-based cheese alternative or sprinkle with nutritional yeast for a cheesy flavour. Ensure the dressing uses a vegan-friendly sweetener if needed.
5. What is the best way to store leftovers?
Store leftover salad in an airtight container without dressing for up to 2–3 days in the fridge.
Keep dressing separately and add just before serving to preserve crispness. Roasted vegetables can be reheated gently in the oven for the best texture.
