Roasted Vegetable Salad

This Roasted Vegetable Salad is easy to make and incredibly versatile. It's also loaded with flavour!

Prep time: PT10M

Cook time: PT30M

Total time: PT40M

Rating

5 stars (6 reviews)

Keywords

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Ingredients

1 large head of Romaine Lettuce, (root trimmed then chopped)
2 medium Peppers, (cored & diced into large chunks)
2 small Red Onions, (peeled & quartered)
1 medium Eggplant/Aubergine, (quartered lengthways & diced into chunks slightly smaller than the peppers)
1 medium Zucchini/Courgette (quartered lengthways then diced into chunks same size as eggplant)
1 medium Sweet Potato,
1/3 cup / 50g crumbled Feta, (or more to preference)
2-3 tbsp Pine Nuts, (or to preference)
1.5 tbsp Olive Oil
1/2 tsp EACH: Oregano, Garlic Powder, Salt
1/4 tsp Black Pepper
1/4 cup / 60ml Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Honey
1 tsp Dijon Mustard
1/2 tsp Garlic Powder
Salt & Pepper, (to taste)

Cuisine

Universal

Steps

Dressing: Add extra virgin olive oil, balsamic vinegar, honey, dijon mustard, garlic powder, salt and pepper to a jar, tightly screw on the lid then shake until it's blended. You can also do this in a small bowl with with a whisk. Place to one side.
Veg: Place zucchini/courgette, eggplant/aubergine, peppers, sweet potato and onions on a large baking tray. Use two trays if there's not enough room otherwise all the veg will steam and go soggy. Add olive oil, oregano, garlic powder and s&p and mix with your hands until evenly combined.
Roast: Place in the oven at 220C/425F for 25-35mins, or until lightly charred and fork tender, flipping the veg once during. Take the tray out and sprinkle over pine nuts and feta. Place back in for few mins until the pine nuts starts to brown and the feta goes soft and gooey. Leave veg to steam and slightly cool for 5-10mins.
Salad: Place lettuce in a large serving dish then spoon over the veg. Drizzle over dressing then toss everything until evenly combined. Serve right away and enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 311 kcal
Carbohydrates: 28.58 g
Protein: 6.42 g
Fat: 20.81 g
Saturated Fat: 3.898 g
Trans Fat: 0.007 g
Cholesterol: 9 mg
Sodium: 131 mg
Sugar: 16.24 g
Unsaturated Fat: 15.604 g

Reviews

Mary on 2024-02-12 (5 stars):
This salad was delicious. Thanks for sharing.
Jessie on 2020-11-28 (5 stars):
Such and amazing fall time salad! It was so easy and loaded with flavors!! This will stay as a staple in my menu all season.
Cathleen @ A Taste of Madness on 2020-11-28 (5 stars):
Love anything roasted vegetables, so this is right up my alley! Bookmarked to make this weekend, thank you so much for the recipe :)
Jenn on 2020-11-27 (5 stars):
I love roasting veggies but have never thought to turn them into a salad! The dressing looks delicious! I can't wait to make this!
Alison on 2020-11-27 (5 stars):
I love a good roasted vegetable salad! It's so filling and healthy!
Cyndy on 2020-11-27 (5 stars):
Stunning recipe. I love my veggies roasted too. Great idea to add them to salad and the dressing was delicious!