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
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
- 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.
- Transfer the roasted vegetables to a large mixing bowl and add the feta cheese and parsley.
- 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.
- Pour the dressing over the roasted vegetable mixture and toss to coat. Serve warm or chilled.
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.
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!
