Roasted Vegetable Salad
A delicious and nutritious roasted vegetable salad, bursting with fresh flavours, plant-based nutrients, and healthy fats. With a crisp lettuce base, charred vegetables, tangy dressing, feta, and pine nuts, this salad is easy to prepare and perfect for a healthy lunch or dinner.
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.
